As a Third Cook, you will be responsible for preparing menu items and overseeing the food production areas. In the absence of higher-ranking cooks or managers, you will direct the efforts of the support kitchen staff. Your role includes ensuring the quality of food preparation, adhering to safety and sanitation standards, and executing a diverse range of culinary tasks with precision. You will contribute to menu planning, food preparation, and kitchen operations, maintaining the highest standards of food quality and presentation. Location. ESM Dining Hall. Schedule. Sat/ Sun 10:15 a.m.-7:15 p.m., Wed-Fri 11:15 a.m.-8:15 p.m. Date Last Internal Bids Accepted: Monday, April 20, 2026 at 5:00 p.m. Principal Responsibilities 1. Responsible for the food production in the absence of higher-ranking Cooks and Managers. 2. Responsible for instructing and directing employees in portion control, serving techniques, recipe ingredients and service standards. 3. Assists in production, quality control, and safety and sanitation. 4. Assists in the production of designated menu items including, but not limited to, entrees, vegetables, soups and sauces. 5. Uses the basic food preparation equipment including, but limited to, ranges, steamers, meat slicers and deep fat fryers. 6. Prepares breakfast items. 7. Prepares raw vegetables to be used by cooks. 8. Observes the rules of the department of Dining Services pertinent to food handling and production. 9. Cleans job related or assigned areas, equipment and utensils. 10. Observes safety standards and practices. 11. Performs related duties as required or assigned within job classification. Required Education and Experience Two or more years of experience as a cook in an institutional food service location or full service restaurant environment preparing an assortment of entrees, vegetables, and sauces; one or more years of experience as a cook in an institutional food service location or full service restaurant environment preparing an assortment of entrees, vegetables, and sauces along with a culinary degree or certificate. Required License(s) or Certification(s) Serv. Safe certification or comparable food safety training certification accepted by the State of Connecticut Health Department. Physical Requirements 1. Sustained standing. Frequent bending. 2. Moves both arms and shoulders as necessary while working with equipment and/or heavy materials. 3. Moves, lifts and carries supplies, equipment, and materials weighing to 50 pounds without assistance from the floor to waist height and 30 pounds to shoulder height. 4. Pulls and/or pushes Buscko carts and containers, etc. 5. Works in confined areas with wide temperature variations. Job Posting Date 05/03/2026 Job Category. Service Worker. Bargaining Unit. L35 Compensation Grade. Labor Grade 9 Compensation Grade Profile. Hourly Range$33.74 Time Type. Full time. Duration Type. Staff. Work Model. On-site.