Cook

Dickinson College; United States; On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Tuition benefits

Job summary

Dickinson College is seeking a hands-on cook for its Dining Services - Kitchen. The role involves working across production stations, maintaining quality, and assisting the chef with recipe validation and yield.

You will also ensure cleanliness and equipment maintenance in a fast-paced environment.

Qualifications

• High School Diploma or GED required.
• 1–3 years of related kitchen experience preferred.
• Vocational/technical culinary training and ServSafe certification are pluses.

Responsibilities

• Prepare high quality food using approved methods and recipes.
• Complete production sheets for items produced the same day.
• Work on line stations, dining hall, and events as assigned.
• Follow ServSafe, HACCP, OSHA policies for safety.

Skills

Food preparation

Teamwork

Attention to detail

Education

High School Diploma or GED

Culinary Arts certificate/degree (preferred)

Tools

ServSafe certification

Job description

Posting Details

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 is 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.

Position Department

Dining Services - Kitchen

Job Summary/Basic Function

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.

Essential functions:

• Produces high quality food products by using approved cooking methods and by following standardized recipes.
• Accurately completes production sheets for all items produced in a timely manner (same day; preferably at end of meal).
• 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.
• Ensures safety of self and others by following best practices
  defined by ServSafe, HACCP steps, and OSHA and college policies and procedures.
• 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.
• 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.
• Cooperates with and supports all other employees and
  departments as needed.
• Performs any other duties as requested by management.
• 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.

Qualifications

Required:

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

Preferred:

Vocational or technical certificate/degree in Culinary Arts

Current ServSafe certification or obtain certification within one year

Physical Demands:

This position requires the employee to stand for prolong 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.

Advertised 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, staff, and student body. We encourage applications from all qualified persons.