Cook, Anticipated Openings

Smith College; Northampton (MA); On-site; USD 28,000 - 31,000; Full time

Job summary

Smith College in Northampton is seeking dedicated cooking staff to prepare and present meals. This role requires working collaboratively to maintain a safe, sanitary kitchen environment while following departmental policies.

Qualified candidates will have a high school education, experience in quantity cooking, and a valid sanitation certificate. Compensation starts at $24.67 per hour with potential for progressive increases.

Qualifications

• Completion of high school education or vocational education plus two years in quantity cookery.
• Ability to communicate effectively and perform basic arithmetic.
• Must possess a current state approved sanitation certificate.

Responsibilities

• Prepare, cook, garnish, and present menu items to Dining Services standards.
• Utilize and properly store leftover food to ensure safety and cost control.
• Monitor food temperature, flavor, and appearance before each meal.

Skills

Effective communication

Basic arithmetic

Sanitation practices

Education

High school education

Culinary Arts Degree

Tools

Cooking utensils

Commercial kitchen equipment

Job description

Primary Function

Prepare and present meals and all related items during assigned shifts. Work cooperatively in a safe and sanitary manner with other staff members to ensure the efficient and professional operation of the unit in accordance with work rules and departmental policies. Strive for a dining atmosphere which is cordial and accommodating for all students and guests under guidance of Chef and direction from Area Manager. Review upcoming menus and food orders and work cooperatively and accurately in planning food production.

Responsibilities

• Prepare, cook, garnish, and present all menu items in a superior manner in accordance with Dining Services standards and recipes.
• Assist in the preparation and service of any other meal when on duty.
• Contribute to the food production demands of other shifts including tea preparation.
• Utilize and properly store leftover food to ensure safe product handling and effective food cost control.
• Communicate amounts of product used to the Chef.
• Understand and accurately use all available tools to control costs.
• Rotate refrigerated food to ensure first-in, first-out.
• Plan usage of frozen items to ensure proper thawing under refrigeration.
• Check in, inspect, weigh, and properly store all food and supplies when delivered.
• Submit production records and transfers as required.
• Report any discrepancies of itemization or unacceptable quality to the Area Manager or Food Purchasing Office immediately.
• Check all food for proper temperature, flavor, and appearance before each meal.
• Monitor the food service area prior to and during service and replenish food items.
• Work cooperatively with Dining Room Coordinators to ensure that all food is being served in a safe and attractive manner.
• Clean and sanitize all Dining Services areas and equipment including routine floor maintenance on each shift.
• Support and maintain proper sanitation and recycling procedures.
• Communicate with all people accurately, professionally, and in a timely manner.
• Work cooperatively with the area manager, staff, and students to ensure an orderly and efficient operation.
• Review and understand all departmental notices.
• Utilize e‑mail and all college computer access responsibly.
• Attend departmental meetings and training workshops as requested.
• Participate in the preparation and service of special events, as needed.
• Complete required payroll forms and scheduling forms within deadlines.
• Perform all other job-related or relevant tasks.
• Initiate teamwork, collaboration, and cooperation between co‑workers.

Minimum Qualifications

• Completion of high school education or vocational school education plus a minimum of two years of educational and/or commercial experience in quantity cookery that includes baking.
• Ability to communicate effectively both verbally and in writing and perform basic arithmetic functions.
• Current state approved sanitation certificate is required.
• Culinary Arts Degree at a post‑secondary level preferred.
• Demonstrated ability to tolerate exposure to water and cleaning chemicals, high noise levels, heat and humidity consistent with commercial kitchen equipment.
• Must have adequate physical strength and coordination to cook, clean, and receive supplies while using standard food service utensils and equipment.
• Must be able to safely lift and move 50 pounds, work from a step stool, walk and stand for prolonged periods, bend, reach, pull and push.
• Must be capable of manipulating utensils and equipment repetitively up to 65% of a shift.
• Must be mobile between kitchen and dining areas and other campus food service areas.
• Must possess sensory ability to taste/smell and good vision with or without correction.
• Must practice good personal hygiene and wear clean uniforms in compliance with public health standards.
• Must adhere to the sustainability initiatives set by Dining Services.

Compensation

This position is part of a collective bargaining unit. Step 1 rates start at $24.67. Staff are generally hired at Step 1. The position is covered by a collective bargaining agreement with a progressive wage schedule. The Step 1 hourly rate is $24.67. New hires are typically placed at Step 1.

Equal Opportunity Employer

Smith College is an equal opportunity employer and complies with all state and federal laws that prohibit discrimination. The College will not discriminate in employment on the basis of age, race, color, ethnicity, national origin, creed, religion, sex, sexual orientation, gender identity, gender expression, pregnancy, genetic information, veteran status, physical or mental disability, or any other classification protected by law. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process.