Cook I - Vail Commons

Davidson College; Davidson (NC); On-site; USD 30,000 - 40,000; Part time

Benefits offered by this job

Insurance available

Meals provided during work hours

Sick time accrual

Job summary

Davidson College's Dining Services seeks an experienced Cook I to join the Culinary Team. This position involves preparing high-quality meals using fresh ingredients, ensuring adherence to health guidelines.

The ideal candidate will have at least 3 years of high-volume cooking experience and certification in food handling. The Cook I position is a part-time role with responsibilities spanning three meals a day and special events.

Qualifications

• Minimum 3 years' experience in a high-volume kitchen.
• Certified food handler or ability to get certified within 30 days.
• Ability to read and understand recipes and measurements.

Responsibilities

• Prepares high-quality food items according to recipes.
• Ensures food is at the correct temperature and is attractive.
• Operates and maintains kitchen equipment as instructed.

Skills

High-volume cooking experience

Safe food handling practices

Strong knife skills

Knowledge of various cooking techniques

Education

HS diploma/GED

Associate's degree in culinary arts (preferred)

Tools

Kitchen equipment

Cleaning equipment

Job description

Davidson Dining Services is looking for an experienced Cook I to join our Culinary Team. The Cook I position is responsible for preparing food according to Davidson College standards in a fast-paced, busy, and excellence focused dining location. Surrounded by fresh ingredients and the best equipment, you will be immersed in a world that goes beyond food preparation—experimenting with different cuisines, flavors, and cooking styles. Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: breakfast, lunch, dinner, and special/catered events. The Cook I position is a 9‑month part‑time benefited position that produces hot and cold food in quantity to serve our guests three meals a day, seven days a week. Night and weekend work required.

Qualifications

• Minimum 3 years' experience in a high‑volume kitchen able to produce hot and cold food; knowledge of safe food handling practices and ensure compliance of state health guidelines.
• HS diploma/GED.
• Experience in high volume / batch cooking.
• Food handler certified or ability to get certified in 30 days of employment.
• Allertrain lite certified or ability to get certified in 30 days of employment.
• Ability to read and understand recipes and measurements.
• Strong knife skills.
• Knowledge of various cooking techniques.
• To know how to utilize kitchen equipment and cleaning equipment.
• This role has physical demands including, but not limited to, lifting, bending, pushing, pulling, carrying and/or extended walking and standing.

Preferred Qualifications

• Associate's degree in culinary arts preferred.
• ServSafe Certified.

Job Responsibilities

• Prepares high‑quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules.
• Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
• Tastes all prepared food items.
• Stores or discards excess food in accordance with safe food‑handling procedures.
• Ensure food and supply items are stored per standards.
• Operates and maintains kitchen equipment as instructed.
• Assists in production planning, record keeping and reporting as required.
• Assists in the ordering and receiving of all food and supplies as required.
• Reports needed maintenance, faulty equipment, or accidents to the supervisor immediately.
• Attends in‑service and safety meetings.
• Maintains good working relationships with coworkers, customers, administrators, and managers.
• Performs job safely while maintaining a clean, safe work environment. Keeps refrigerators and storerooms clean and neat.
• Assist with proper storage of foods according to health code policy.
• Sanitation: maintains sanitation standards, ensures proper product rotation, proper labeling, and monitors staff members to confirm they are always following all NC Department of Environmental Health Codes and Davidson College and hospitality standards.
• Ability to work independently without close supervision. Lead food preparation of a station or a shift. Work in a sustainable manner to reduce food waste and maximize the use of ingredients.
• Perform clean‑up of kitchen which includes sweeping, mopping, and taking trash to dumpster.
• Assists with food set‑up for daily operation and for catered events. The Cook I position may also assist in food production in other dining locations on campus.
• Adhere to the uniform policy.
• Any other duties assigned by the Sous Chef or Executive Chef.

Physical Demands

• Balancing
• Carrying
• Pulling / Pushing
• Repetitive Movement
• Standing
• Bending
• Reaching
• Twisting
• Lifting required: fifty pounds.

Environmental Hazards

• Chemicals
• Electrical Hazards
• Fire Hazards
• Indoor Temperature Extremes
• Noise
• Water

Night and weekend work required: Yes.

Seasonal Responsibilities

Dining Services Cooks may be assigned to work in a different dining unit and there may be limited work available during school holidays and breaks when classes are not in session. Throughout the academic year there are periods of downtime when work is not available. Examples of these include winter break and spring break.

Benefits

• Insurance is available.
• Tiered shift differential pays for evenings and weekends.
• Holiday pay.
• Vacation hours accrual.
• Sick time accrual.
• Meals are included during the employee's normal work hours.