Sodexo Cook Jobs (NOW HIRING)

Position Details
Position Details
Student Employment Enrollment Requirements
Indiana State University student enrolled in at least 6 credit hours.
Comments to Applicants
All student employees will be required to submit employment verification documents on their first day of work. For a list of acceptable documentation, follow this link: student-employment-list-of-acceptable-documents.pdf
Notice of Vacancy Number
ST2600157
Job Title
Sodexo Cook I
Job Category
Regular Student Job
Job Type
Regular Student Jobs
Position Class Code
82100 Student Employee
Student Pay Grade
999
Hourly Wage/Salary
12.00
Job Summary/Basic Function
The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
Specific Responsibilities
Work Schedule
Work schedule will be determined by student availability and organization need.
Desired Start Date
08/31/2026
Open Date
08/24/2026
Close Date
09/24/2026
Required Relevant Education & Experience
High School diploma or GED
Required Field(s) of Study
N/A
Preferred Relevant Education and Experience
Supervisory Responsibilities
This job has no supervisory responsibilities.
Required Certificates, Licenses and Registrations
Other Required Certificates, Licenses and Registrations
Preferred Certificates, Licenses and Registrations
Preferred Other Certificates, Licenses and Registrations
Knowledge, Skills and Abilities
Able to read English, understand, and follow verbal and written instructions, Able to work both independently and collaboratively, Able to work well with others, Attention to detail, Excellent customer service skills
Other Knowledge, Skills and Abilities
NCAA Guidelines
All employees and staff of ISU are bound by all NCAA, Missouri Valley Conference and institutional rules and regulations pertaining to intercollegiate athletics and must conduct themselves in accordance therewith. For more complete information on the duties and obligations of ISU employees and staff in this regard, employees and staff should contact the Compliance Office in the ISU Athletic Department.
No ISU employee (whether paid or a volunteer) shall knowingly influence others to furnish the NCAA or an ISU investigator/compliance officer false or misleading information concerning an individual's involvement in or knowledge of matters relevant to a possible violation of an NCAA regulation. Failure to abide by this term of employment shall constitute unethical conduct as defined by the NCAA and may result in immediate suspension and/or termination of the employment relationship with ISU.
Job Duties
Essential Duties and Responsibilities
• Prepares and cooks to order foods that may require short preparation time.
• May prepare food and serve customers at an a la carte and may operate a grill station.
• Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
• Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
• Provides the highest quality of service to customers at all times.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
• Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
• Attends all allergy and foodborne illness in-service training.
• Complies with all Sodexo HACCP policies and procedures.
• Reports all accidents and injuries in a timely manner.
• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training and hazard assessments.
• Attends training programs (classroom and virtual) as designated.
• May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
• May produce some batch goods using basic cooking techniques.
• May perform other duties and responsibilities as assigned.