Colorado State University is not just a workplace; it's a thriving community that's transforming lives and improving the human condition through world-class teaching, research, and service. With a robust benefits package, collaborative atmosphere, commitment to diversity, equity, and inclusion, and focus on work-life balance, CSU is where you can thrive, grow, and make a lasting impact.

Housing & Dining Services (HDS) is the largest department on campus with 450 full-time staff and 1,700 hourly and student staff, and nearly 8,300 students live on campus. HDS is responsible for the management, finance, administration, and program development of all University housing facilities, including residence halls, university apartments, and Mountain Campus.

As a department, HDS works to create dynamic housing and dining experiences that enhance personal growth and global engagement. We do this through implementation of our values of customer first service, commitment to students and staff, integrity, respect and teamwork, inclusiveness and diversity, innovation and stewardship. Within HDS, Workplace Inclusion & Talent Management provides training, ongoing development, assessment initiatives, employee development, onboarding, and retention to support the creation of quality, equitable environments for students and staff to fulfill the mission, vision, and values.

The Cook position actively prepares and serves food in a high-volume foodservice operation to assure the highest standards of quality, safety, and customer service are always achieved.

Required Job Qualifications include six months experience in a foodservice or retail operation. Preferred Job Qualifications include one or more years of experience in a foodservice operation as a cook, experience in a high-volume foodservice operation, and demonstrated ability to handle multiple activities and tasks with competing priorities.

Essential Duties include:

• Actively preparing foods using skills that include baking, roasting, sautéing, frying, grilling, broiling, steaming, chopping, measuring, and mixing.
• Assuring foods that are served always meet the highest standards of quality and appearance.
• Understanding and safely using power operated foodservice production and cleaning equipment.
• Meeting defined food production standards guided by standardized recipes and menus.
• Providing input on food production volume and inventory levels.
• Monitored and restocked food and supplies to prevent disruptions in service.

Always offer exemplary customer service and assure established customer service standards are modeled and met by indirect reports. Establish and nurture a positive relationship with students, customers, and colleagues.

Attend assigned and voluntary training sessions to continue improving knowledge and skills. Successfully obtain and maintain the ServSafe food safety certification while employed as a Lead Cook.

• Employee Study Privilege (nine free credits per year).
• Family Tuition Scholarship Program.
• Discounted Veterinary Care.
• Wellness Membership Discounts.
• Volunteers in Public Schools Leave Program.
• Athletic Ticket Discounts.
• Commitment to diversity, equity, and inclusion.
• Focus on work-life balance.

• Six months experience in a foodservice or retail operation.
• One or more years of experience in a foodservice operation as a cook (preferred).
• Experience in a high-volume foodservice operation (preferred).
• Demonstrated ability to handle multiple activities and tasks with competing priorities.
• Exemplary customer service skills.
• Food safety certification such as ServSafe (preferred).