Prepare breakfast and lunch foods as an On-Call Dining Services Cook, applying high-volume production cookery and professional cooking fundamentals. Flexible shifts include mornings, nights, and weekends.

This cook supports Kitchen Facilities and Dining Services while serving students, faculty, clients, and Chefs. Responsibilities include hot and cold food preparation, customer service, dietary accommodations, and student meal distribution. The position also supports inventory, ordering, equipment care, menu development, and catering events.

Key Responsibilities:

- Prepare hot and cold breakfast and lunch foods
- Accommodate food allergies and religious dietary practices
- Coordinate student food distribution and display
- Assist with inventory, ordering, storage, and cost control
- Support catering events and product needs

Requirements:

- High school diploma or GED required
- One year restaurant or food service experience
- High-volume production cookery experience
- Basic professional cooking fundamentals
- Flexible availability for mornings, nights, and weekends

Apply high-volume cooking, communication, and teamwork skills while supporting safe, skilled Dining Services operations.

📌 On-Call Culinary Services Cook (Canada)
🏢 The Culinary Institute Of America
📍 Canada