Line Cook — College Café | Great Benefits

MaineGuide; Maine; On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Competitive pay

Free tuition eligibility

Paid vacation

Paid holidays

Paid sick time

Inclement weather pay

Jury duty pay

Health insurance

Dental insurance

Life insurance

Pet insurance

Retirement savings

Shift meals

Uniforms provided

Job summary

Saint Joseph’s College of Maine is seeking a Line Cook for Pearson’s Café. The role involves crafting menus, maintaining high standards, and supporting the on-campus dining program that is 100% internally operated.

The Line Cook will prepare quality, well-sourced meals, ensure proper labeling and sanitation, and work across stations with an emphasis on safety and customer dietary needs. Evening and weekend availability is required.

Qualifications

• High School diploma or GED required.
• ServSafe certification required with certification within 120 days of hire.
• Minimum two years of culinary experience.

Responsibilities

• Prepare quality well-sourced food by understanding and executing food handling skills in a professional kitchen environment.
• Perform quality work within deadlines with or without direct supervision.
• Follow a set of procedures in the preparation and execution of daily meals.
• Prepare prep lists to execute staff duties.
• Ensure all prepared ingredients are properly labeled, organized and easily accessible on shelves.
• Follow guidelines for guests with dietary restrictions and allergies.
• Ensure adequate staff to work in various stations in each food service location.
• Support events or Pearson’s Café as business dictates during Summer Hospitality Season.

Skills

Strong communication

Teamwork

Food safety standards

Time management

Attention to detail

Education

High School diploma or GED

ServSafe certification

Job description

Saint Joseph’s College of Maine is seeking a Line Cook for Pearson’s Café. The role involves crafting menus, maintaining high standards, and supporting the on-campus dining program that is 100% internally operated.

The Line Cook will prepare quality, well-sourced meals, ensure proper labeling and sanitation, and work across stations with an emphasis on safety and customer dietary needs. Evening and weekend availability is required.