["Prep Cook","Prep Cook"]

Prep Cook (Open)

Under direct supervision, functions as an entry level Cook. The Prep Cook prepares a variety of ingredients and menu items in a high-volume kitchen to support multiple retail, catering, and dining operations. This position follows standardized recipes, production schedules, and food safety guidelines to ensure consistent quality and timely delivery of products. The Prep Cook works collaboratively with the culinary team to maintain an organized, sanitary, and efficient production environment.

Reports to Chef Manager, Michael Foster. This position has no budgetary responsibility or authority.

Required/Minimum Qualifications

• Education: N/A. Work experience: Two years in institutional or commercial food service which involved the preparation or serving of food. Certification/Licensure: ServeSafe food handler certificate required within 6 months of position placement
• Required knowledge, skills, and abilities: Working knowledge of various methods of meal and food preparation; of portion control standards; of related sanitary regulations and practices. Ability to interpret menus; to follow recipes and production schedules; to follow dining service policies and procedures; to develop and apply knowledge of food items served, their ingredients and preparation; to operate kitchen equipment and appliances, such as mixers, ovens, steamers, stoves, microwaves and grills; to select and use knives, hand tools, utensils and equipment to decorate, weigh, measure, maintain holding temperature, bake, cook, whip, refrigerate, fold, grate, pipe, coat or otherwise produce food in central kitchen or bakery area; to perform mathematical calculations; to keep records of supplies used for customers served; to work in irritating environments and adverse temperature conditions; to lift transport and stock related supplies and materials.
• Physical demands: Walking, stooping, reaching, kneeling, standing, repetitive motion, twisting, bending, pushing, pulling. Lifting up to 50 lbs.

The position is a Contingent II, full-time, non-exempt position.

Priority will be given to applicants who apply by August 4, 2026. However, the position will remain open until filled.

Please note, only applications submitted through Salisbury University's Online Employment Application System will be considered. Any supporting documents must be uploaded with the online application, as documents sent via email will not be accepted. Additionally, three professional references will be required during the final stages of the hiring process. Candidates will be notified prior to their references being contacted.

Salisbury University (SU) is an equal opportunity employer and complies with all applicable federal and state laws regarding nondiscrimination. SU is committed to a policy of equal opportunity for all persons and does not discriminate on the basis of race, color, national origin, age, marital status, sex, sexual orientation, gender identity, gender expression, disability, religion, ancestry, political affiliation or veteran status in employment, educational programs and activities, and admissions.