Cook

Dickinson; Carlisle (Cumberland County); On-site; USD 30,000 - 50,000; Full time

Job summary

An established institution is seeking a dedicated cook to join its dynamic kitchen team. This hands-on role involves preparing high-quality meals using approved cooking methods and standardized recipes, ensuring food safety, and maintaining a clean work environment. The ideal candidate will have a passion for culinary arts, possess strong teamwork skills, and be able to thrive in a fast-paced setting. With a commitment to diversity and inclusion, this college offers a supportive work environment and a range of benefits for full-time employees. If you're ready to bring your culinary skills to a vibrant community, this is the opportunity for you!

Benefits

Comprehensive Medical Insurance

Life Insurance

Flexible Spending Accounts

Generous Time Off

Parental Leave

Homebuyer Assistance

Tuition Benefits

Retirement Contributions

Qualifications

• High School Diploma or GED with 1-3 years of related experience required.
• Preferred: Culinary Arts certification and ServSafe certification.

Responsibilities

• Prepare high-quality food using standardized recipes and approved methods.
• Maintain cleanliness of kitchen equipment and work areas.

Skills

Food Preparation

Quality Control

Cooking Techniques

Time Management

Team Collaboration

Education

High School Diploma or GED

Vocational or Technical Certificate in Culinary Arts

Tools

Kitchen Appliances

Food Safety Standards (ServSafe)

Job description

Dickinson College is a premier four-year residential liberal arts institution chartered in 1783 and widely recognized as a leader in global and sustainability education. Dickinson College is located in Carlisle, named a “most livable city” by Forbes and minutes from the state capital of Harrisburg. The campus is connected to a vibrant downtown that offers eclectic dining, shopping and entertainment options. Within a two-hour drive are Philadelphia, Baltimore and Washington, D.C.; New York City is three hours away.

Dickinson College offers full time employees a broad range of benefits including a comprehensive medical insurance plan, life insurance, flexible spending accounts, generous time off, parental leave, homebuyer assistance, and tuition benefits for eligible employees and dependent children under the age of 24. Upon eligibility, the College contributes 8% of an employee’s base salary to a retirement account with an additional .5% matching contribution; all money paid by the college into the employee’s retirement plan is immediately and fully vested in the employee.

This is a hands-on food production position. The cook must have the ability to work in all production stations in the kitchen, dining room, and service line. Duties include quality food preparation through the use of standardized recipes; assisting the chef with recipe validation by verifying quantities of ingredients used, methods used, and resulting yield; and cleaning and maintaining appliances, production utensils, and work areas.

Duties Include:

1. Produces high quality food products by using approved cooking methods and by following standardized recipes.
2. Accurately completes production sheets for all items produced in a timely manner (same day; preferably at end of meal).
3. Works at action stations on the line, in the dining hall, and at events as assigned and prepares food quickly, with high quality, in a pleasant and entertaining manner.
4. Ensures safety of self and others by following best practices defined by ServSafe, HACCP steps, and OSHA and college policies and procedures.
5. Performs pre-meal/advanced preparation and JIT production using all the following methods of food production: broil, bake, stew, braise, roast, grill, sauté, and deep fry; also slices, dices, chops, mixes, marinates, and blends.
6. Responsible for producing assigned foods; directing servers on proper portion size and service techniques/utensils/plating of assigned foods; and ensures assigned food is garnished and presented in an attractive manner.
7. Cooperates with and supports all other employees and departments as needed. Performs any other duties as requested by management.
8. This position is designated as “emergency response personnel”. “Emergency response personnel” are required to report to work when the college is delayed or closed. They may also be called in at any time of the day to respond to weather and/or other types of emergencies as needed.

Minimum Qualifications:

Required: High School Diploma or GED with 1-3 years of related experience.

Preferred: Vocational or technical certificate/degree in Culinary Arts and current ServSafe certification or obtain certification within one year.

A valid Driver's License is required. Employees (operators) must have been in possession of a valid operator’s license for not less than three (3) years and the license must have been in good standing without interruption during that time period.

Successful candidates will also be required to complete ACT 153 Clearance.

This position is considered "Emergency Staff." As such, they may be required to report to work even when the college is closed or is operating under a delayed start.

Physical Demands:

This position requires the employee to stand for prolonged periods of time. Employee must have the ability to lift 50 pounds as needed. Ability to use hands and fingers to manipulate equipment, knives and food products. Must be able to see—including color distinction, smell, and taste.

Work Schedule:

Hours vary depending on business needs. This position will work both day and evening shifts starting as early as 5:30 a.m. and working as late as 10:00 p.m. for a total of 40 hours. Days off will vary depending on business needs.

EEO/Diversity Statement:

The College is committed to building a representative and diverse faculty, administrative staff, and student body. We encourage applications from all qualified persons.