Catering Cook

Job description

Requisition # 2018-8569
Department Campus Dining
Category Food Services and Dining
Full-Time / Part-Time Full-Time
Application Deadline


Campus Dining is committed to the success of our students, faculty, staff, alumni, and visitors by nourishing them to be their healthy best while caring for the environment. If you are a chef by profession, love to mentor and teach, are a student at heart, and believe that community engagement happens around food, we'd love to hear from you! We welcome team members who share our passion for serving and caring for our community through exceptional dining experiences. In collaboration with our campus partners, we craft culinary programs that deliver unique memorable experiences. Campus Dining brings together expertise in culinary, wellness, sustainability, procurement and hospitality to develop innovative programs in support of our diverse community. Our award winning food program is based on scientific and evidence-based principles of healthy sustainable menus that are prepared by our culinary team with high-quality ingredients.

We invite you to be part of our dynamic culinary team, grow as an individual and make an impact in a place where people, quality and value mean everything.

The Catering Cook will prepare the food requirements of the daily menu with concern for quality, style of service, appeal, presentation, cleanliness, safety, and cost. They will also be responsible for maintaining the kitchen in a clean, safe, and orderly fashion.


Major Duties and Responsibilities

  • Maintains department standards for accuracy of recipes, and evaluates customer preferences, making menu adjustments as necessary. Responsible for the preparation and presentation of a full variety Buffet and plated events.
  • Assists the Executive Catering Chef with and has knowledge of food and wine pairings for high end seated dinners: develop menus with the ability to execute food and beverage production for VIP events
  • Knowledge of culinary techniques: hot, cold, ambient, aspic, Garde Manger, display cooking and buffet presentations.
  • Maintains the kitchen, kitchen equipment, and related areas in a safe and sanitary condition at all times. Corrects or reports any safety and sanitation hazards.
  • Supports the Executive Catering Chef global culinary trends, food marketing, and conscious eating habits to support an expansive multi-dimensional experience that supports the campus community.
  • Assists students and guests with food allergies and special needs.
  • Maintains the storage areas, utilizing proper storage techniques, including enforcing an FIFO (first in/First out) policy for all foodstuffs.
  • Is familiar with all food preparation procedures including the regular use of standardized recipes, batch cooking, portion control charts, production sheets, and service summary reports and understands high volume off premise catering facility production
  • Able to learn advanced cooking and display techniques and concepts as required of our guests.
  • Adheres to the policies and procedures of the Department of Dining Services and Princeton University.
  • Assists with production, service, and cleanup of special functions on and off campus which Require to work nights and weekend
  • Performs other tasks as directed by University management.


Minimum Requirements

  • Ability to read, write and follow verbal and written instructions, and execute recipes.
  • High School Diploma.
  • Prior dependable work record.
  • Flexibility with schedule, required to work nights and weekends.
  • Knowledge of Buffet, plated on and off premise catering.
  • Valid Drivers License.

Essential Job Functions
  • stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
  • sit for no more than 2 hours during an 8 hour day, except for cashiers and card checkers who may sit for 2 - 4 hours at one time for a total of 4 - 6 hours per day;
  • drive for no more than 30 minutes at one time;
  • lift or carry up to 30 pounds in a range of motions from floor to overhead frequently (34 - 66% of the workday);
  • lift or carry up to 50 pounds in a range of motions from floor to chest height occasionally (less than 33% of the workday);
  • push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);
  • use arms and hands for simple grasping, fine manipulation, pushing or pulling with forces up to 5 pounds continuously (67 - 100% of the workday) and up to 30 pounds frequently (34 - 66% of the workday);
  • bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);
  • work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc);
  • possess physical agility, full range of motion, and ability to maintain balance.


  • Three or more years as a Catering Cook in the food service industry.
  • Must be an accomplished cook and have a deep knowledge of food and supply systems.
  • Knowledge of New Jersey State Health Department rules and regulations.

Work Schedule Requirements/Information

  • This is a 26 pay, 100% Duty Time (40 hrs.) Catering Cook position.
  • The schedule will be discussed during the interview process and established when an offer of employment is made. Flexibility, late nights, early mornings, weekends, holidays and work outside the unit is required.
  • The schedule will change due to business needs.

Skills Required

  • Must have the ability to work independently with a high level of accuracy and manage multiple priorities.
  • Must have the ability to coordinate tasks and meet firm production deadlines.
  • Good interpersonal skills with ability to take direction and work with others.
  • Knowledge of and experience with the use and maintenance requirements for kitchen equipment including charboilers, steam jackets, kettles, pressure steamers, ovens, broilers, woks, grills, slicers, choppers, mixers, and various hand tools.
  • Must have knowledge of food preparation for a full range of entrees, sauces, soups and accompaniments; knowledge of food cooking processes, e.g., grilling, frying, roasting, broiling, steaming, etc. (in a on and off premise catering facility).
  • Skill in presenting and garnishing food.

Princeton University is an Equal Opportunity/Affirmative Action Employer and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability status, protected veteran status, or any other characteristic protected by law. EEO IS THE LAW

Salary Grade

MSU, 067

Standard Weekly Hours


Eligible for Overtime


Benefits Eligible


Essential Services Personnel (see policy for detail)


Physical Capacity Exam Required


Valid Driver's License Required


Union Code

SEU-Service Employees Inter Union

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Princeton University job offers are contingent upon the candidate's successful completion of a background check, reference checks, and pre-employment screening, as applicable. The type and extent of background check, reference checks, and pre-employment screening may vary depending on the requirements and/or functions of the job and the candidate's current employment status with Princeton University.

Princeton University is a residential community and an employer that operates continuously 24 hours a day. Essential services employees perform jobs that are necessary and required to maintain basic University operations during scheduled closures or unscheduled suspension of normal operations due to emergencies, events, or other situations. Essential services employees may be asked and/or required to perform jobs or duties that fall outside of their normal job classification during an emergency event. Learn more about our Essential Services policy.

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Job No:
Posted: 11/1/2018
Application Due: 12/31/2018
Work Type: