The Seasonal Cook plays a critical role in delivering high-quality, safe, and welcoming food service experiences for participants, graduate students, AmeriCorps members, and staff across Teton Science Schools’ Jackson-area campuses. This position supports the culinary vision of the Executive Chef by preparing meals efficiently and professionally while upholding TSS values around sustainability, inclusivity, and community.

Essential Responsibilities

Food Service & Operations

• Prepare and serve meals in a timely and cost-effective manner using menus, dietary guidelines, and logistical information provided by the Executive Chef.
• Apply best practices in food safety, sanitation, and health code compliance to ensure a safe dining environment.
• Determine appropriate portion sizes based on age groups, program needs, and consumption patterns to ensure excellent service while minimizing waste and controlling costs.
• Utilize a full range of cooking methods—including baking, broiling, sautéing, braising, grilling, frying, roasting, and steaming—appropriately and consistently.
• Support food ordering, inventory control, and proper storage practices as assigned.

Community & Customer Experience

• Communicate openly, professionally, and warmly with TSS staff, graduate students, AmeriCorps members, and program participants.
• Contribute to a positive dining experience that reflects TSS’s commitment to hospitality, care, and community.

Sustainability & Systems

• Support and steward systems and practices that advance environmentally and socially responsible food service operations.
• Collaborate with kitchen and program teams to continuously improve efficiency, sustainability, and service quality.

One TSS Responsibilities

• Engage and collaborate across TSS program areas when possible.
• Proactively and positively represent the TSS mission and program structure to internal and external stakeholders.
• Contribute to inclusive work and learning environments by continually developing cultural competency and supporting equity and belonging across the organization.

Qualifications

Required

• Minimum of two (2) years of experience in a commercial kitchen, preferably with high-volume meal preparation.
• Demonstrated proficiency across a wide range of cooking methods and culinary techniques.
• Working knowledge of food preparation, safe food handling, inventory control, and culinary math (weights, measurements, and scaling recipes).
• Strong interpersonal skills with the ability to work both independently and as part of a collaborative team.
• Willingness to take initiative, solve problems, and manage multiple tasks calmly and effectively.
• Commitment to diversity, equity, and inclusion in education and the workplace.
• Proficiency with digital communication tools, including Google Workspace (Drive, Docs, etc.).

Preferred / Required Certifications

• ServSafe Certification (required or ability to obtain).
• First Aid, CPR, and AED Certification (required or ability to obtain).

Working Conditions & Physical Requirements

• Work is primarily performed in commercial kitchen environments across TSS Jackson-area campuses.
• Ability to stand and work on feet for extended periods (up to 10 hours per day).
• Manual dexterity to operate kitchen appliances, tools, and equipment safely.
• Ability to bend, stoop, reach, and lift up to 50 pounds.
• Willingness to work evenings, weekends, holidays, and occasional overtime to support programs and special events.

Additional Information

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Employees may be required to perform other job-related duties as assigned in compliance with federal and state laws.