Cook

DC101 Dickinson College; United States; On-site; USD 30,000 - 45,000; Full time

Benefits offered by this job

Comprehensive medical insurance

Life insurance

Generous time off

Tuition benefits

Retirement plan with company match

Job summary

DC101 Dickinson College is looking for a dedicated Dining Services – Kitchen staff member who will be responsible for high-quality food production and compliance with safety standards.

The ideal candidate will have a high school diploma, some culinary experience, and a commitment to quality food preparation. Benefits include comprehensive medical insurance, generous time off, and tuition benefits.

Qualifications

• 1-3 years of related experience in a kitchen setting.
• Current ServSafe certification or ability to obtain within one year.

Responsibilities

• Produce high-quality food products using approved cooking methods.
• Ensure safety by following ServSafe, HACCP, OSHA, and college policies.
• Perform various cooking techniques including bake, braise, and grill.

Skills

Food production

Recipe validation

ServSafe Certification

Education

High school diploma or GED

Vocational or technical certificate in Culinary Arts

Tools

Kitchen equipment

Knives

Job description

Position

Dining Services – Kitchen

Job Summary

Hands‑on food production; cook must work in all production stations in the kitchen, dining room, and service line, ensuring quality food preparation, recipe validation, and cleaning.

Responsibilities

• Produce high‑quality food products using approved cooking methods and standardized recipes.
• Accurately complete production sheets for all items produced, preferably by the end of each meal.
• Work at action stations on the line, in the dining hall, and at events, preparing food quickly and with high quality.
• Ensure safety by following ServSafe, HACCP, OSHA, and college policies.
• Perform pre‑meal preparation and just‑in‑time production using methods such as broil, bake, stew, braise, roast, grill, sauté, and deep fry, and carry out slicing, dicing, chopping, mixing, marinating, and blending.
• Direct servers on portion size and service techniques, plating, and garnishing of assigned foods.
• Cooperate with and support all other employees and departments as needed.
• Perform any other duties requested by management.

Qualifications

• High school diploma or GED with 1–3 years of related experience.
• Preferred: Vocational or technical certificate or degree in Culinary Arts.
• Current ServSafe certification or obtain certification within one year.

Physical Demands

Stand for prolonged periods; lift up to 50 pounds; use hands and fingers to manipulate equipment, knives, and food products; see (color distinction), smell, and taste.

Work Schedule

Day and evening shifts from 5:30 a.m. to 10:00 p.m.; total 40 hours; days off vary depending on business needs.

Emergency Response Personnel

Required to report when the college is delayed or closed; may be called at any time to respond to weather or other emergencies.

Benefits

• Comprehensive medical insurance
• Life insurance
• Flexible spending accounts
• Generous time off
• Parental leave
• Homebuyer assistance
• Tuition benefits for employees and dependents under 24 years old
• Retirement plan: 8% company match with 0.5% additional matching, fully vested

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. The College does not discriminate on the basis of race, color, national origin, sex, disability, religion, age, veteran status, gender identity or expression, sexual orientation, or any other protected class.