Job Details
Production Cook

Florida Tech is currently searching for a Production Cook for the Panther Dining Hall. This is a full-time position.

Working alone or in a kitchen team format the Production Cook provides high volume, hands on preparation of hot and cold food items from raw ingredients in a full production kitchen.  Produces daily menu from production orders provided by management using standardized recipes.  Judgment must be used to produce menu in appropriate batch sizes to closely follow consumption.  Production Cook may set up and work “cook to order” display stations and must maintain standards that insure food safety and presentation, quality, cleanliness and customer service levels are achieved in a fast paced, challenging environment.  Requires experience and skill set to produce a varied menu for up to 1,500 guests per meal period.


Responsibilities include but are not limited to:

  • Prepare a variety of menu items each day/meal period for the cycle menu in Residential Dining.  Cook and serve in small batches as needed to maintain quality using standardized recipes efficient manner that minimizes waste and insures food safety, quality and customer satisfaction.
  • Use proper cooking procedures & techniques, adjust recipes and production schedule as required by production numbers.  Use approved sanitation and food safety procedures (ServeSafe CFPM certification required)
  • Properly rotate perishable ingredients and with management/Chef input schedule use for any over production to eliminate waste and insure the highest quality menu items are served.
  • Performs routine cleaning and organization of work station, equipment, all food production and food storage areas of the operation.
  • With the input of management/Chef sets the required menu quantity production for the day/meal period menu.  Keeps records and documents actual usage and over production amounts.
  • Other Dining Services or University duties as assigned.

Education/Skills required:

  • High school diploma or equivalent
  • A degree or course of study from a post high school Culinary school is preferred, but not required.
  • Serv-Safe CFPM
  • High volume food production experience to produce quality menu items precisely and efficiently using proper culinary techniques.  Experience with daily cycle menus.
  • General math skills to adapt recipes and production to expected guest count.
  • Knowledge and skills to safely produce all basic and specialty culinary knife cuts.
  • Familiar with multiple ethnic and cultural cuisines and methods of preparation.

Physical Requirements:

  • Standing and walking for extended periods of time
  • Bending, stooping, pushing, pulling, and carrying frequently
  • Must be able to reach overhead and perform repetitious work
  • Must be able to lift up to 20 pounds on a frequent basis and 40 pounds on an occasional basis

* Official transcripts of all collegiate work must be sent directly from the attended institution to the Human Resources Office prior to the first day of employment. All international degrees must have a course-by-course official evaluation and translation sent to the Human Resources Office directly from an evaluation company affiliated with the National Association of Credential Evaluation Services, Inc. (NACES). *Required certification or license must be uploaded when submitting application for employment.

Equal Opportunity Employer  Minorities/Women/Veterans/Disabled

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