What are the responsibilities and job description for the Food Services Technician-OSP position at Appalachian State University?
Posting Details
Work experience or education that is NOT included on the application will NOT be considered when screening your application. Please include ALL work experience and education on the application to ensure that you receive the appropriate credit toward qualification for this position.
Position Summary Information
Classification Title Food Services Technician-OSP
Working Title Cook
Location Boone, NC
Job Category 8
Position Number 066421
Not Eligible for Visa Sponsorship
VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U.S
Department Campus Dining - Park Place Cafe - 170450
Position Summary
Primary Purpose of Position
The Cook is responsible for preparing high-quality meals in accordance with campus dining standards, recipes, and safety protocols. This role supports the kitchen team by ensuring food is prepared efficiently, safely, and attractively, while maintaining a clean and organized work environment. The Cook works under the direction of the Sous Chef and Executive Chef and contributes to a positive dining experience for students, staff, and guests.
Key Responsibilities
Food Preparation & Cooking
Experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA . Examples of competencies are typical of the majority of positions, but may not be applicable to all functions.
License/Certification Required
Essential Job Functions
Knowledge
Experience in high volume food production.
Required Functional Competencies To Successfully Perform Job Duties.
Communication – Listens to coworker’s questions or self-identifies questions that need answering. Consult with the appropriate person to get a workable answer that allows progression in accomplishing the job. Communicate sufficient information to keep the supervisor informed. Knowledge of the chain of communication, who to contact, and when. Lead by example in overcoming communication problems in the work area. Crosses work units when problem-solving.
Customer Service – Greet customers. Respond to customer needs promptly and respectfully. Answer questions and provide accurate information about menu items, meal programs, campus directions, or any other customer concern. Represent the dining location Responds to and resolves customer complaints in a positive manner using proper judgment.
Knowledge-Technical - Prepare foods according to recipes and modified diet requirements. Inspects the finished product for flavor, temperature, and appearance. Ensure the proper temperature of food is reached and maintained. Control food waste and product quality through accurate weighing, measuring, and combining ingredients. Correctly label and date foods. Organize, stock, and clean the kitchen/unit. Follow all applicable health, safety, and sanitation guidelines.
Safety and Health Compliance – Identifies and appropriately operates all kitchen equipment and machinery. Cleans and sanitizes assigned work areas and equipment in accordance with departmental sanitation guidelines. Follow State Policies and Procedures, University Policies and Procedures, Food Services Policies and Procedures, and Address Health Department requirements when applicable. Attend appropriate, required safety training offered by ASU and OSHA .
Type of Position Permanent Full-Time
Staff/Non-Faculty Staff/Non-Faculty
Appointment Type 1.0
Work Schedule/Hours
Two days off, to be determined with your direct supervisor.
Summer hours may vary depending on the business need. All ASU Food Service employees are required to work during home football games or any other special campus event as needed. Campus work location may vary depending on the event
Number of Hours Per Week 40
Number of Months Per Year 12
Mandatory Staff Yes
Physical Demands of Position
Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Overall Competency Level Journey
Salary Grade Equivalency
Salary Range
Anticipated Hiring Range $35,845 - $36,000
Pay will be commensurate with applicant competencies, budget, equity and market considerations.
Posting Details Information
Posting Date 05/11/2026
Closing Date 05/24/2026
Competency Level Statement Management will only consider applicants who meet the required competencies.
Special Instructions to Applicants
Please include a minimum of 3 professional references in the application.
Search Chair Name Jules Bott
Search Chair Email bottjs@appstate.edu
Applicant Pool Preference External (Post on the Web)
Departmental Information
Quick Link https://appstate.peopleadmin.com/postings/54209
Posting Number 201502974P
Work experience or education that is NOT included on the application will NOT be considered when screening your application. Please include ALL work experience and education on the application to ensure that you receive the appropriate credit toward qualification for this position.
Position Summary Information
Classification Title Food Services Technician-OSP
Working Title Cook
Location Boone, NC
Job Category 8
Position Number 066421
Not Eligible for Visa Sponsorship
VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U.S
Department Campus Dining - Park Place Cafe - 170450
Position Summary
Primary Purpose of Position
The Cook is responsible for preparing high-quality meals in accordance with campus dining standards, recipes, and safety protocols. This role supports the kitchen team by ensuring food is prepared efficiently, safely, and attractively, while maintaining a clean and organized work environment. The Cook works under the direction of the Sous Chef and Executive Chef and contributes to a positive dining experience for students, staff, and guests.
Key Responsibilities
Food Preparation & Cooking
- Begin your food preparation by gathering all needed ingredients and tools, and set up your station completely for success.
- Prepare and cook menu items according to standardized recipes and portion sizes.
- Ensure food is cooked and held at safe temperatures.
- Follow proper techniques for grilling, sautéing, roasting, baking, and other methods.
- Assist & direct prep work including chopping, portioning, marinating, and labeling.
- Maintain consistency in food quality, taste, and presentation.
- Set up your station for Safety and Success including Sani-Buckets, thermometer, alcohol wipes, side towels, cut glove as necessary, single use nitrile gloves
- Follow all food safety and sanitation guidelines as required by state and campus policies.
- Maintain a clean and organized workstation throughout the shift.
- Properly store food items and rotate stock using FIFO (First In, First Out) methods.
- Maintain precise and consistent temperature logs including Final Cook, Active Cooling, and Holding.
- Report any equipment malfunctions or safety concerns to supervisors.
- Work collaboratively with other cooks, kitchen staff, student employees and supervisors to meet service goals.
- Communicate clearly about prep needs, timing, and special dietary requests.
- Assist with training new team members as directed.
- Support a respectful and inclusive kitchen culture in alignment with Campus Dining Policies.
- Notify supervisors when ingredients or supplies are running low.
- Request tools and equipment to help improve station workflow.
- Assist with receiving and storing deliveries as needed.
- Maintain organized storage areas ie. walk-ins, dry storage, dock, mop closets.
- Use ingredients efficiently to minimize waste.
- Present food in an appealing and professional manner.
- Follow uniform and appearance standards.
- *Interact courteously with students and staff!
- Uphold the values and expectations of the campus dining program.
Experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Special Note: This is a generalized representation of positions in this class and is not intended to reflect essential functions per ADA . Examples of competencies are typical of the majority of positions, but may not be applicable to all functions.
License/Certification Required
Essential Job Functions
- Prepare large quantities of food according to guidelines.
- Employees are responsible for meat and vegetable preparation.
- Follows menus, standardized recipes, and production sheets.
- Operates commercial food equipment
- Follows health laws in the preparation, holding, and storing of food.
- Interacts with customers and staff positively to provide excellent service.
Knowledge
- Basic cooking techniques: Grilling, sautéing, roasting, baking, etc.
- Food safety and sanitation practices: Including temperature control, storage methods ( FIFO ), and cleanliness standards.
- Standardized recipes and portion control: Ability to follow and execute recipes accurately.
- Food preparation and cooking: Efficiently prepare and cook meals with consistency in taste and presentation.
- Station setup and organization: Prepare workstations with necessary tools and safety items.
- Communication: Clearly communicate with team members about prep needs, timing, and dietary requests.
- Teamwork: Collaborate effectively with kitchen staff, student employees, and supervisors.
- Inventory awareness: Monitor supplies and ingredients, assist with deliveries and storage.
- Customer service: Present food professionally and interact courteously with students and staff.
- Follow instructions and recipes accurately.
- Work in a fast-paced environment and stand for extended periods.
- Lift up to 50 lbs and handle hot equipment and sharp tools safely.
- Maintain a clean and safe workstation throughout the shift.
- Support a respectful and inclusive kitchen culture.
Experience in high volume food production.
Required Functional Competencies To Successfully Perform Job Duties.
Communication – Listens to coworker’s questions or self-identifies questions that need answering. Consult with the appropriate person to get a workable answer that allows progression in accomplishing the job. Communicate sufficient information to keep the supervisor informed. Knowledge of the chain of communication, who to contact, and when. Lead by example in overcoming communication problems in the work area. Crosses work units when problem-solving.
Customer Service – Greet customers. Respond to customer needs promptly and respectfully. Answer questions and provide accurate information about menu items, meal programs, campus directions, or any other customer concern. Represent the dining location Responds to and resolves customer complaints in a positive manner using proper judgment.
Knowledge-Technical - Prepare foods according to recipes and modified diet requirements. Inspects the finished product for flavor, temperature, and appearance. Ensure the proper temperature of food is reached and maintained. Control food waste and product quality through accurate weighing, measuring, and combining ingredients. Correctly label and date foods. Organize, stock, and clean the kitchen/unit. Follow all applicable health, safety, and sanitation guidelines.
Safety and Health Compliance – Identifies and appropriately operates all kitchen equipment and machinery. Cleans and sanitizes assigned work areas and equipment in accordance with departmental sanitation guidelines. Follow State Policies and Procedures, University Policies and Procedures, Food Services Policies and Procedures, and Address Health Department requirements when applicable. Attend appropriate, required safety training offered by ASU and OSHA .
Type of Position Permanent Full-Time
Staff/Non-Faculty Staff/Non-Faculty
Appointment Type 1.0
Work Schedule/Hours
Two days off, to be determined with your direct supervisor.
Summer hours may vary depending on the business need. All ASU Food Service employees are required to work during home football games or any other special campus event as needed. Campus work location may vary depending on the event
Number of Hours Per Week 40
Number of Months Per Year 12
Mandatory Staff Yes
Physical Demands of Position
Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Overall Competency Level Journey
Salary Grade Equivalency
Salary Range
Anticipated Hiring Range $35,845 - $36,000
Pay will be commensurate with applicant competencies, budget, equity and market considerations.
Posting Details Information
Posting Date 05/11/2026
Closing Date 05/24/2026
Competency Level Statement Management will only consider applicants who meet the required competencies.
Special Instructions to Applicants
Please include a minimum of 3 professional references in the application.
Search Chair Name Jules Bott
Search Chair Email bottjs@appstate.edu
Applicant Pool Preference External (Post on the Web)
Departmental Information
Quick Link https://appstate.peopleadmin.com/postings/54209
Posting Number 201502974P
Salary : $35,845 - $36,000