{"id":2570634,"url":"https://alion.io/job/vanderbilt-university-temp-cook-catering-services","title":"Temp Cook - Catering Services","company":{"id":18119,"name":"Vanderbilt University","domain":"vanderbilt.edu","url":"https://alion.io/company/vanderbilt-university","size_band":"501-1000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Oracle","truth_index":{"grade":"A","score":90,"open_postings":10,"ghost_share":0,"stale_share":0.6,"repost_share":0,"time_to_fill_p50_days":12,"computed_at":"2026-10-28T05:59:10Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"middle","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Nashville, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":44000,"max_usd":80000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":389},"experience_years_min":3,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-09-28T14:58:26Z","employer_posted_date":"2026-09-28","last_verified_at":"2026-10-28T19:20:45Z","board_verified":true,"closed_at":null,"days_open":30,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":30},"description":"Position Summary:\nThe temporary culinary worker is a support role in Campus Catering's kitchen and dining operations. Their duties include supporting the culinary leadership and senior cooks in a variety of functions and executing complex recipes. This position is also responsible for butchering meats, chopping vegetables using advanced cuts, preparing multi-ingredient sauces and completing other advanced level culinary tasks. This position will provide delegation to cook assistants in the kitchen.\nAbout the Campus Dining Department:\nVanderbilt Campus Catering takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the food service industry, including Best On-Site Food Service Operation in the Nation, Best Food Service Operator, the prestigious Ivy Award, and many more. We have 4 main dining centers, restaurants and cafes, convenience stores, and we employ over 300 food service team members.\nKey Functions and Expected Performance:\nCook and prepare food using complex, multi-ingredient recipes\n\nCuts, trims, bones and carves meats and poultry, chops vegetables using advanced cuts, prepares multi-ingredient sauces and completes other advanced level culinary tasks\nCook and prepare food according to production guidelines and recipes using various methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner\n\nProvide information to unit leadership when issues arise that could affect the service before each meal period \nResponsible for using correct portions when cutting, preparing, and serving items\n\nEvaluates food quality and preparedness by using proper quality control measures\n\nCover, date and correctly store all food items as per safe food-handling procedures\n\nComplete production sheets, which includes logs for waste, temperature and actual prepared product\n\nIdentify production needs based on recipes and par levels\n\nEnsure food is stored at the correct temperature for the prescribed length of time while following all food safety standards and complete daily temperature logs\n\nCommunicate with the management to maintain the level of food quality that is expected \nSet up and break down workstations\n\nClean and sanitizes work areas, equipment and utensils to ensure a clean and sanitary workstation\n\nThis non-culinary catering VTS position is seasonal and temporary.\nQualifications:\nHigh School education or equivalent preferred\n\nServe Safe Certified preferred\n\nExcellent customer service\n\nGreat interpersonal skills and the ability to work in a team environment\n\nMinimum 1½ years’ experience in the food service industry as a cook is necessary\n\nMore than 3 years’ experience in the food service industry as a cook preferred\nMust be able to understand and follow directions\n\nAbility to read documents \nPossess knowledge and skill in a variety of cooking techniques \nAbility to cook complex recipes \nMust be able to safely operate all kitchen equipment\n\nAbility to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs.\n\nAbility to walk or stand for extended time periods, up to 6 hours\n\nInvolves repetitive motion\n\nRequires frequent lifting/transporting hot food items\n\nAbility to work in all unit and kitchen areas while interacting with heated equipment, steam, chemicals for cleaning, etc.","description_format":"text","description_chars":3379,"description_truncated":false,"requirements":{"experience_years_min":3,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Catering & Food Services","Higher 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