External Applicants: 

Please ensure all required documents are ready to upload before beginning your application, including your resume, cover letter, and any additional materials specified in the job description.

Cover Letter and Supporting Documents:

• Navigate to the "My Experience" application page.

• Locate the "Resume/CV" document upload section at the bottom of the page.

• Use the "Select Files" button to upload your cover letter, resume, and any other required supporting documents. You can select multiple files.

Important Note: The "My Experience" page is the only opportunity to attach your cover letter, resume, and supporting documents. You will not be able to modify your application or add attachments after submission.

Current Employees:

Apply from your existing Workday account in the Jobs Hub. Do not apply from this website. 

A cover letter is required for all positions; optional for facilities, campus services, and hospitality roles unless otherwise specified.

Job Description Summary

Job Description

Essential Functions:

• Communicates daily with supervisor for job assignments.
• Produces and fabricates food products for conference dining and special events; including hors d’oeuvres, salads, soups, entrees, and desserts.
• Assists Chef with hot line foods and production.
• Maintains a high level of sanitation and safety in the kitchen area
• Maintains fabricated food items for storage.
• Utilizes excess trimmings and unused portions of fabricated food items.
• Maintains positive relations with buffet attendants, servers, and dishwashers.
• Performs other related duties as assigned.

Required Education, Knowledge, Skills, Abilities:

• High school graduate with one year’s experience in a hotel kitchen or fine restaurant, or an equivalent combination of education and experience.
• Demonstrated knowledge of high-volume food production.
• Demonstrated knowledge of kitchen equipment and their functions.
• Demonstrated knowledge of hotline a la carte production.
• Ability to operate powered kitchen equipment.
• Ability to utilize cutting instruments, and knowledge of knife cuts.
• Knowledge of standard cooking fundamentals.
• Ability to create a pleasing presentation of food products.
• Ability to organize materials and products in the kitchen.
• Good communication and interpersonal skills.
• Ability to convert recipes using mathematical skills. 
• Serve Safe certified or willing to become certified. 

Physical Requirements:

• Medium work: Exerting up to 50 pounds of force occasionally.
• Climbing, crouching, standing, walking, lifting, fingering, grasping, feeling, talking, hearing. 
• Visual acuity to determine neatness and thoroughness of work assignments. 

Environmental Conditions: 

• Worker is subject to both inside and outside activities.

Additional Job Description

This position is not eligible for sponsorship of non-immigrant or immigrant visa status through Wake Forest University. All eligible applicants are encouraged to apply.

Time Type Requirement

Note to Applicant:

This position profile identifies the key responsibilities and expectations for performance. It cannot encompass all specific job tasks that an employee may be required to perform. Employees are required to follow any other job-related instructions and perform job-related duties as may be reasonably assigned by his/her supervisor.

In order to provide a safe and productive learning and living community, Wake Forest University conducts background investigations and drug screens for all final staff candidates being considered for employment.

Equal Opportunity Statement

The University is an equal opportunity employer and welcomes all qualified candidates to apply without regard to race, color, religion, national origin, sex, age, sexual orientation, gender identity and expression, genetic information, disability and military or veteran status.  

Accommodations for Applicants

If you are an individual with a disability and need an accommodation to participate in the application or interview process, please contact [email protected] or (336) 758-4700.