Dining Services Cook

About Roanoke College

Roanoke College is a place where every student who works hard has the opportunity to succeed. We champion potential, providing essential learning and leadership through innovative academic programs and transformative educational experiences, giving students the mettle, mindset, and empathy to pursue lives of purpose, build meaningful careers, and meet society’s most pressing needs. Located in scenic Salem, Virginia, Roanoke College is an intimate, welcoming community that has served the local region and beyond for nearly 200 years. Now, we’re building on momentum and offering a Roanoke experience for today’s students and a legacy that belongs to every Maroon. Learn about the College's new strategic plan, Imagine Roanoke: A Strategic Plan for Roanoke College and the 21st Century Learner.

Roanoke College is a nationally ranked residential liberal arts college affiliated with the Lutheran Church (ELCA), located in the beautiful Roanoke Valley of Virginia. A Phi Beta Kappa institution, Roanoke College is an equal opportunity employer and actively seeks diversity among its faculty, staff, and students; women and members of under-represented groups are especially encouraged to apply.

The Position

The Cook position supports food preparation, production, and presentation in the Sutton Commons dining center. These employees allow Roanoke College Dining Services to deliver on our mission to provide excellent culinary and hospitality experiences. The Sutton Commons dining center serves as Roanoke College’s all-you-care-to-eat board dining operation and is open seven days a week to serve our students and guests.

To be effective in this role, the Cook must be able to work in a high-volume and fast-paced environment, communicate well with other team members, prioritize tasks, and work safely. This position begins on Friday, August 14, 2026.

Key Responsibilities:

• Positively represent Roanoke College, treating all guests and team members with courtesy and respect.
• Apply and enforce workplace safety and sanitation standards as instructed by VDH and Dining.
• Cleaning & maintaining equipment for stewardship and safe operation.
• Handling, stocking, and rotating food, supplies, equipment, and chemicals commonly used in foodservice as needed or directed.
• Use of dry and moist heat hot food production techniques: grilling, boiling, braising, roasting, steaming, baking, frying, sauteing, etc..
• Handling and cooking of all foodstuffs including vegetables and animal proteins.
• Tasting food and recommending or making adjustments
• Batch production of food to ensure high-quality, visually appealing, delicious food is available for anticipated guest volumes.
• Poriton control and scaling.
• Read standardized recipes
• Understand food production methodology and food preparation techniques.
• Prepare cold foods, salads, fruits and vegetables for service.
• Prepare hot foods, including vegetables, stocks and sauces, and proteins for service.
• Prepare and assemble pre-packaged foods for grab & go sales in retail locations.
• Use of proper food cooling and safe food storage techniques.
• Monitor and record food and equipment temperatures.
• Knowledge of safe and proper food receiving techniques and alert supervisors of discrepancies or product damage.
• Responsible for labeling and rotation of prepared foods and bulk inventory.
• Responsible for maintaining a clean working environment and storage and service area.
• Complete station assignment responsibilities and help elsewhere as needed.
• Perform daily and recurring cleaning tasks as assigned
• Ability to understand and respond to communicated food allergies and special diet needs.
• Demonstrate effective teamwork to enable highly efficient foodservice operations.
• Follow and enforce policies and procedures established by Dining Service Management.
• Perform other required duties.

Education, Experience, Skills, and Abilities:

• Ability to read and effectively communicate in English.
• Must be able to eat all types of foodstuffs including vegetables and animal proteins.
• Must be able to complete required training, which may be offered in-person or online.
• Ability to work with computer hardware and software, including receive emails, use a timeclock.
• High school diploma/GED preferred but not required. Preference given to applicants with culinary, hospitality, business, or similar higher education or professional credentials.
• Strong communication and interpersonal relationship skills.
• Ability to work a varied schedule, including morning, evening, weekends, and holidays.
• Valid Virginia driver's license preferred. Required for all positions for which operating motorized vehicles is essential.

Special Conditions of Employment:

• Satisfactory conviction history background check.
• Must have current certification or be able to pass ServSafe Manager and Food Allergy Research & Education (FARE) certification exams within 6 months of employment and renew as needed.
• Dining services staff are considered essential personnel. In the event of a university closure, modification, or suspension due to weather or other emergency conditions, this position is expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension.
• Availability to work flexible hours, including evenings, weekends, and holidays as needed to accommodate operational needs.