Cook (Yeh College)

Campus Dining is committed to the success of our students, faculty, staff, alumni, and visitors by nourishing them to be their healthy best while caring for the environment. If you are a cook by profession, love working with top ingredients, are a student at heart, and believe that community engagement happens around food, we’d love to hear from you! We welcome team members who share our passion for serving and caring for our community through exceptional dining experiences. In collaboration with our campus partners, we craft culinary programs that deliver unique memorable experiences. Campus Dining brings together expertise in culinary, wellness, sustainability, procurement and hospitality to develop innovative programs in support of our diverse community. Our award-winning food program is based on scientific and evidence-based principles of healthy sustainable menus that are prepared by our culinary team with high-quality ingredients.

We invite you to be part of our dynamic culinary team at Yeh/West College, grow as an individual and make an impact in a place where people, quality and value mean everything.

The Cook will prepare the food requirements of the daily menu with concern for quality, appeal, presentation, cleanliness, safety, and cost. Responsible for maintaining the kitchen in a clean, safe, and orderly fashion.

Why work at Princeton?

• Paid Time Off (including vacation, sick time, and 11 University holidays)
• Medical/Dental/Vision Insurance Benefits (Effective on your first day)
• Employee Child Care Assistance Program
• Employee Tuition Assistance
• Children’s Educational Assistance Plan (Up to a $22,400 tuition grant for college)
• Continued Career Development & Growth Opportunities
• Commuter Benefits Program (50% Transit Subsidy/NJ Transit Bus Pass/Carpool)
• Free Uniforms & Meals
• Retiree Medical Plans
• Employee Referral Program- Earn up to $500 Bonus
• Culinary Boot Camp

PLEASE NOTE, THE ABOVE VIDEO DOES NOT REFLECT THE ACTUAL DUTIES OF THIS POSITION.

Responsibilities 

• Executes and produces scheduled menu items, ensuring alignment with food allergy guidelines. Adheres to standardized recipes, portion sizes, quality, taste, and presentation standards as set forth by the Department of Campus Dining. 

• Prepares, cooks, coordinates and ensures production of menu items according to proper preparation methods in small batches or as required by business needs. 

• Fries, grills, sautés, roasts, bakes, braises, steams, carves and/or slices food products as directed. Prepares soups, sauces, and other food items from scratch ensuring product has reached appropriate temperature before serving. 

• Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns. 

• Responsible for communication to the Culinary Management Team when changes are required and product is low. If substitutions are required, with the Chef’s knowledge, utilizes available comparable items. 

• Supports global culinary trends, food marketing, allergy needs, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community. 

• Maintains the kitchen in a safe and sanitary condition at all times. Demonstrates a “clean as you go” philosophy.  Assists in the daily, weekly, and periodic cleaning and maintenance duties.  Leaves workstation clean and re-stocked. Corrects or reports any safety and sanitation hazards. 

• Accurately completes temperature logs and food service records as required. Inform the Chef when corrective action is needed. 

• Supports the department’s sustainability initiatives including but not limited to proper recycling and following food donation procedures. 

• Maintains the storage areas, utilizing proper storage techniques, including enforcing a FIFO (first in/first out) policy for all food product. 

• Assists with set-up, production, service, and clean-up of special functions on and off campus. 

• Represents Campus Dining to guests in positive and professional manner. 

• Maintains required certifications and attends training as required. 

• Performs other responsibilities as directed by Campus Dining management. 

• Adheres to the policies and procedures of Campus Dining and Princeton University.

• High School Diploma or GED. 

• Four or more years as a Cook in the food service industry. Must be an accomplished Cook and have basic knowledge of food and supply systems.

• Is familiar with all food preparation procedures including the regular use of standardized recipes, production sheets, and service summary reports. 

• Demonstrated culinary techniques including hot, cold, ambient, aspic, display cooking and buffet presentations. 

• Knowledge of and/or experience with the use of and maintenance requirements for all standard kitchen equipment including charbroilers, tandooris steam jackets, kettles, pressure steamers, ovens, broilers, woks, grills, slicers, choppers, mixers, and various hand tools, etc. Must have strong knife skills. 

• Must have knowledge of food preparation for a culturally diverse, ever-changing menu, offering a full range of entrees, sauces, soups and accompaniments; and knowledge of food cooking processes, e.g., grilling, frying, roasting, broiling, steaming, etc. (in a professional culinary driven environment preferred). 

• Must have basic math skills and ability to analyze digital and analog thermometers, scales and other measuring devices. Knowledge of weights/measures and conversions.  

• Excellent communication skills with ability to work cooperatively and respectfully with a diverse population. Must have the ability to coordinate tasks to meet production deadlines. 

• Must be able to work independently as well as part of a team, including working in various positions throughout the operation. Must have strong multi-tasking skills and be able to work in a fast-paced diverse environment. 

• Must be customer service oriented, able and willing to provide customers with the best possible dining experience. 

• Must be able to work a flexible schedule and meet the needs of an “essential services employee” position. 

• Knowledge of the New Jersey State Health Department rules and regulations.

Preferred Qualifications:

• Culinary Arts degree preferred.
• Serv-Safe Certification

Essential Job Functions:

• Stand or walk up to 2 hours at one time for a total of 6-8 hours per day; 

• Sit for no more than 2 hours during an 8 hour day, except for cashiers and card checkers who may sit for 2 – 4 hours at one time for a total of 4 – 6 hours per day; 

• Lift or carry up to 30 pounds in a range of motions from floor to overhead frequently (34 – 66% of the workday); 

• Lift or carry up to 50 pounds in a range of motions from floor to chest height occasionally (less than 33% of the workday); 

• Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday); 

• Use arms and hands for simple grasping, fine manipulation, pushing or pulling with forces up to 5 pounds continuously (67 – 100% of the workday) and up to 30 pounds frequently (34 – 66% of the workday); 

• Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the workday); 

• Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc); 

• Possess physical agility, full range of motion, and ability to maintain balance. 

• Adheres to University/Environmental Health and Safety Personal Protective Equipment (PPE) safety policies. Proper PPE required.

Finalist must successfully complete a pre-employment physical and background check.

Princeton University is an Equal Opportunity Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law.

The University considers factors such as (but not limited to) scope and responsibilities of the position, candidate's qualifications, work experience, education/training, key skills, market, collective bargaining agreements as applicable, and organizational considerations when extending an offer. The posted salary range represents the University's good faith and reasonable estimate for a full-time position; salaries for part-time positions are pro-rated accordingly.

If the salary range on the posted position shows an hourly rate, this is the baseline; the actual hourly rate may be higher, depending on the position and factors listed above.

The University also offers a comprehensive benefit program to eligible employees. Please see this link for more information.