Multi-Unit Campus Cook - Breakfast & Meals

smithcollege; United States; On-site; USD 42,000 - 54,000; Full time

Job summary

Smith College Dining Services is seeking a dedicated cook to assist in preparing and presenting meals, following established recipes and sanitation standards. The role requires collaborating with the unit chef and Area manager, reviewing menus, and ensuring safe, high-quality food production during assigned shifts.

Responsibilities include daily cooking, maintaining food quality, assisting in service, and supporting cost-control and inventory practices while adhering to department policies and

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.
• Requirements of the position are consistent with the responsibilities and duties of persons within the food service profession in adherence with all state and federal guidelines.

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.
• 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.
• Utilize and properly store leftover food to ensure safe product handling and effective food cost control.
• Plan usages of frozen items to ensure proper thawing under refrigeration.
• Communicate amounts of product used to the Chef.
• Understand and accurately use all available tools to control costs.
• Ensure that deliveries are checked in, inspected, weighed, and properly put away using first in, first out rules.
• Rotate other refrigerated food as needed, report any discrepancies of itemization or unacceptable quality to the Area Manager or Food Purchasing Office immediately.
• Assist with the ordering of food and other supplies as necessary.
• Contribute to the food production demands of other shifts including tea preparation, and perform all other related or relevant tasks.
• 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, including proper labeling and dating all prepared foods.
• Work cooperatively with the area manager, staff, and students to ensure an orderly and efficient operation.
• Responsible for reviewing and understanding 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.

Skills

Physical strength

Safety & sanitation

Lifting 50 lbs

Mobility

Taste & smell

Vision

Hygiene

Sustainability

Education

Culinary Arts Degree

Job description

Smith College Dining Services is seeking a dedicated cook to assist in preparing and presenting meals, following established recipes and sanitation standards. The role requires collaborating with the unit chef and Area manager, reviewing menus, and ensuring safe, high-quality food production during assigned shifts.

Responsibilities include daily cooking, maintaining food quality, assisting in service, and supporting cost-control and inventory practices while adhering to department policies and