Cook

If you have any questions about the position or our application process, reach out to us at recruiting-u@smith.edu.

Dining Services

Job Description

Position Summary:

Work under the direction of the unit chef and Area manager to 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 departmental policies. Review upcoming menus and food orders and work cooperatively and accurately in planning food production.

Duties and Responsibilities:

• Prepare, cook, garnish, and present all menu items in a superior manner in accordance with Dining Services standards and recipes. These include, but are not limited to, breakfast items, soups, entrees including meats, sauces, vegetables, salads, dressings, breads, desserts, and meal alternatives as well as dietary accommodations. 
• 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, label, date 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.
• 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, 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.  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.
   

Qualifications:

Education/Experience: 

• 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. 

Skills: 

• Must have a valid Massachusetts Class III driver’s license.
• Must complete and comply with all college driving credentialing requirements. Upon award of this position, a Division of Motor Vehicles background check will be completed. 
• Ability to tolerate exposure to water and cleaning chemicals, higher than no