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Job ID: 145254

Short Order, Line Cook - Self Operated, University Dining
The University of St. Thomas

Date Posted Aug. 6, 2020
Title Short Order, Line Cook - Self Operated, University Dining
University The University of St. Thomas
St. Paul, MN, United States
Application Deadline Open until filled
Position Start Date Available immediately
  • Classified Staff
  • Dining Services

Short Order, Line Cook – Self Operated, University Dining

The University of St. Thomas invites qualified candidates to apply for a Short Order, Line Cook (Cook II) position within the University’s Self Operated Dining Services Department. This position is located on our Minneapolis campus within Food for Thought.

This position is full-time, 1.0 FTE and works 12 months out of the year.

The University of St. Thomas Dining Services is a dynamic self-operated dining operation that provides meals for students, faculty, staff and visitors daily. The mission of Dining Services is to provide excellent dining experiences, enriching and nourishing the University of St. Thomas community. We provide a wide range of amenities that match the diverse needs of our campus community. Our department encompasses resident dining, catering services, and convenience locations.

The University of St. Thomas embraces diversity, inclusion, and equal opportunity for all. Our convictions of dignity, diversity and personal attention call us to embody and champion a diverse, equitable and inclusive environment. We welcome applicants of diverse races, ethnicities, geographic origins, gender identities, ages, socioeconomic backgrounds, sexual orientations, religions, work experience, physical and intellectual abilities, and financial means. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills. This commitment is consistent with our mission to inspire our students, using the Catholic intellectual tradition, to think critically, work skillfully, and act wisely – all for the common good. A successful candidate will possess a commitment to the ideals of this mission.


The University of St. Thomas offers a competitive and comprehensive benefits program, which includes:

Up to 100% tuition remission for employees, spouses, and dependents upon eligibility
A generous Employer retirement contribution of 9.4% of annual salary upon eligibility
Medical, dental, and vision options
Employer-paid disability, life, and AD&D benefits
Ample paid time off and holiday pay


The Cook II position is a skilled cook position that can perform short order, open line cooking as well as large scale institutional food preparation and volume cooking. This position also assists with staff training and has the skill to work all stations.


1. Train staff and prepare food for resident dining to expected standards for all stations

a. Meals must be prepared in accordance to recipe

b. Meals must be prepared using proper cooking method, i.e. fry, grill, sauté, etc.

c. Use batch cooking technique when necessary based upon business level

2. Follow CBORD recipes

a. Review recipes with culinary team when corrections are needed

b. When following recipes, use the specified ingredients and methods

3. Document all usage per CBORD serving line worksheet or production worksheet

a. After preparing food, document how much was prepared

b. After service, document how much is leftover

c. Use proper unit of measure when documenting quantities, i.e. pans, servings, pounds

4. Present food in an attractive manner

a. Items should be appropriately sauced and/or garnished

b. Food should be arranged in serving pan in an organized and appealing way

c. Serve hot food hot and cold food cold

5. Follow ServSafe food handling guidelines

a. Wash hands consistently throughout shift

b. Change gloves when appropriate, i.e. after touching anything other than what you’re immediately working with

c. Take and record product temperatures to ensure that food remains in safe zone throughout holding and service

d. Follow HACCP plan

6. Maintain a clean work station

a. Keep counters clear and clean

b. Keep glass/windows clean and free of grease

c. Have proper signage in place, i.e. accurate signs for what is being served

7. Prep food throughout shift

a. Assist all culinary staff in completing prep sheets

b. Prep is a continuous job of this, and all, positions

Minimum Qualifications

Three (3) years of experience in large-scale institutional food preparation and volume cooking
Preferred Qualifications

At least a high school diploma (or accepted equivalent) and/or relevant culinary education
Short order cooking experience
ServSafe certification

This position works a flexible schedule based on business needs, including nights and weekends. This position is designated Emergency Essential. Emergency Essential employees may be expected to remain at work if campus closes during their regular work schedule or to report to work if the campus-closing announcement is made before their regular work schedule begins.


On the University of St. Thomas Jobs page, follow the instructions to complete an online application which includes uploading a resume and copy/pasting a job specific cover letter.

In light of its commitment to create and maintain a safe learning and working environment, employment with the University of St. Thomas requires consent and successful completion of a background screening.

The University of St. Thomas, Minnesota Human Resources Department advertises the official job listing on its website at

The University of St. Thomas is an Equal Opportunity Employer

Please reference in your cover letter when
applying for or inquiring about this job announcement.

Contact Information

Please see the job description for contact details
pertaining to this university job announcement.


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