Cook II - Catering & Events - Kitchen

Cook II - Catering & Events - Kitchen

Join Our Campus Community!

Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today!

Why Choose Us?

At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include:

• Generous Retirement Contributions : The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan.

• Exceptional Health & Prescription Coverage : Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs .

• Paid Time Off : Benefit from ample vacation, sick leave, paid holidays, and paid winter closure.

• Tuition Waiver : Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth.

• Wellness and Employee Assistance Programs : Stay healthy with wellness initiatives, counseling services, and mental health resources.

At the University of Wyoming , we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW's Benefits Summary .

JOB TITLE:

Cook II - Catering & Events - Kitchen

JOB PURPOSE:

Perform general and routine cooking and kitchen tasks either independently or according to the supervisor's suggestions. May train and mentor lower-level personnel.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Preparation and Setup:
  • Gather mis-en-place for recipes.
  • Assist with culinary prep work for supervisors and chefs.
  • Clean and sanitize the workstation regularly.
  • Set up the service line before meal service.
• Cooking and Serving:
  • Cook food according to the recipes and event contracts.
  • Scale recipes to serving portions.
  • Use appropriate ingredient substitutes when necessary.
  • Roast, fry, boil, broil, and saute poultry, meat, and vegetables as required for daily meals.
  • Evaluate the taste and quality of food before it goes on the service line.
  • Assist in serving food during meal periods.
  • Prepare leftover food for storage according to instructions.
• Training and Supervision:
  • Train entry-level personnel.
• Cleaning and Maintenance:
  • Clear and clean the kitchen and prep areas
  • Clean walk-in coolers and freezers according to institutional standards.
  • Maintain a safe, clean, and sanitary work environment.
• Equipment and Inventory:
  • Know how to operate all kitchen equipment.
  • Notify supervisors of food and supply needs.
  • Report any equipment malfunctions to supervisors.
  • Safely use and clean kitchen equipment and utensils.

SUPPLEMENTAL FUNCTIONS:

• Perform miscellaneous job-related duties as assigned.
• Attend and participate in training and other professional development activities.
• Participate in performance-related goal setting and achievement to meet personal and organizational goals and objectives.

COMPETENCIES:

• Ability to Learn
• Adaptability
• Attention to Detail
• Consistency
• Safety Awareness
• Teamwork
• Work Standard
• Work Tempo

WORK LOCATION: This position provides vital support to campus customers and requires the successful candidate be available to work on campus.

MINIMUM QUALIFICATIONS:

Education: High School Diploma or GED

Experience: Minimum of 6 months of continuous cooking experience

Required licensure, certification, registration, or other requirements:

• Food Handler or ServSafe certification, or the ability to obtain within 6 months
• Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months

KNOWLEDGE, SKILLS, AND ABILITIES:

• Willingness to learn.
• Communication skills.
• Present self in a neat and clean appearance.
• Prepare food in a clean and sanitary manner.
• Use common kitchen equipment and utensils.
• Learn and perform techniques used in large-scale production kitchens.
• Safely use and clean equipment.
• Knowledge of kitchen setup, including dry storage, refrigerators, freezers, and cooking stations. *
• Proficiency in proper use of containers, food labeling, and FIFO method. *
• Proficiency in basic understanding of food safety. *
• Proficiency in proper use of cleaning chemicals. *
• Proficiency in operating and cleaning different kitchen equipment. *
• Proficiency in knife skills and safe use of knives. *
• Proficiency in the use of different pans, their sizes, and proper use. *
• Ability to use and clean dish machines, hand sinks, 2-compartment sinks, and 3-compartment sinks. *
• Understanding of culinary terminology associated with cooking methods and temperatures. *
• Ability to read and write effectively.
• Ability to follow instructions accurately.
• Use basic math for quantity determination.
• Ability to gather data, compile information, and prepare reports.
• Ability to acquire a Food Handler's Certificate. *

WORKING CONDITIONS:

Standard kitchen and food service environments with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities. Maintain the same position for extended periods, such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs with or without a reasonable accommodation.

DISTINGUISHING FEATURES:

Cook II: Perform general and routine cooking and kitchen tasks under general supervision, ensuring the smooth operation of the kitchen. May train and mentor lower-level cooks. May occasionally supervise part-time staff.

Cook III: Independently perform general and routine cooking and kitchen tasks under limited supervision, ensuring the smooth operation of the kitchen. Train, mentor and supervise lower-level cooks.

REQUIRED MATERIALS:

Complete the online application and upload the following for a complete application: Resume or C.V. and contact information for four work-related references.

HIRING STATEMENT/EEO:

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please contact us at 307-766-2377 or email [email protected] .

ABOUT LARAMIE:

The University of Wyoming is located in Laramie, a town of 30,000 in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its university, helping to make it a leader in academics, research, and outreach. The university has state-of-the-art facilities in many areas and the community provides the advantages of a major university.

Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado's Front Range, a bustling group of metropolitan cities including Denver, Boulder, and Fort Collins. This beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit

Job Identification: 260664
Apply Before: 04/09/2026, 05:59 AM
Job Schedule: Full Time
Locations: 16 & Gibbon, Laramie, WY, 82071, US
Posted Salary Range: $37,764.00
Schedule (Hours Per Week): 40
Travel: No

To apply, visit

jeid-fb583c147d12ad40a13c6d389c6c6517