Cook

Job no:

R-0000001876

Position Title:

Cook

Faculty or Staff:

Staff

Full Time or Part Time:

Full time

In-Person, Hybrid, or Remote:

In-Person

Minimum Starting Rate of Pay:

$26.72

Rate of pay commensurate with experience

Start Date:

12/30/2024

Job Description:

Job Summary

Mount Holyoke College Dining Commons offers a diverse array of cuisines tailored to meet various dietary preferences and needs.  Our menu frequently rotates to provide students, faculty, and staff with an expansive selection.  Highlights include the customizable WOK station, offering personalized stir fry dishes, and the Baraka station, specializing is Halal cuisine.  For those seeking Kosher options, the L’Chaim station is available.

Our culinary team is dedicated to crafting nutritious, flavorful meals that cater to the diverse tastes of our students, faculty, and staff.  We prioritize safety and sanitation in All meal preparations.  In addition to Vegan and Vegetarian options, we strive to create an inclusive dining environment where every person, despite their dietary needs can enjoy healthy and delicious foods.

Essential Job Functions:

As a Cook, you will operate under the supervision of the Chef Manager, Lead Cook, Executive Chef, Associate Director of Culinary Operations, and Dining Managers.  Your primary responsibilities include:

• Preparation of recipes while ensuring safe handling and proper food preparation techniques.

• Adherence to sanitation and Board of Health (BOH) regulations, including proper receiving and storage procedures.

• Record daily temperatures of all food items and maintain production records to ensure food safety, compliance with BOH regulations.

• Complete administrative tasks such as providing accurate information for menu planning and inventory management on a daily basis.

• Comply with the proper dress code designated by the Dining Department an be neat in appearance and work habits to comply with safety and sanitation regulations.

• Collaboration with culinary team members to facilitate smooth and efficient operations.

• Food preparation using methods such as boiling, roasting, sautéing, steaming, baking, frying, and grilling/broiling.

• Customization of meals to accommodate customer preferences and dietary restrictions.

• Assurance of accurate allergen information and ingredient labeling.

• Consistent use of standardized recipes to maintain food quality and presentation.

• Batch cooking to minimize waste and ensure fresh food availability.

• Implementation of inventory management practices, including regular inventory counts and First in, First out (FIFO) method utilization.

• Proper maintenance of cooking equipment and up-keep a clean and organized workspace.

• Display a positive and cooperative attitude while maintaining a strong work ethic.

• Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.

Minimum Qualifications:

• Minimum 2 years of experience in high-volume food preparation.

• Ability to pass a pre-employment physical examination without restrictions.

• Must possess strong written and verbal communication skills, along with a proficient understanding of the English language.

• ServSafe certification or willingness to obtain certification.

• Certification in allergen training or willingness to obtain one.

• Commitment to exceptional customer service and professionalism

Preferred Qualifications:

• Preference of 3 years of experience in high-volume food preparation, preferably in a higher education setting or quality restaurant setting.

• Proficiency in basic computer skills

Dining Video

Background Checks:

Mount Holyoke College is committed to providing a safe and secure environment, supported by qualified employees that will allow all of its students, faculty, staff and those associated with them to successfully carry out the mission of the college. As a condition of employment, the College will conduct appropriate background checks for all new hires. Mount Holyoke has designated the Office of Human Resources as the office responsible for ensuring that background checks (CORI, SORI, Credit History, & Driver Credential) are completed and utilized in the hiring process and Five College Office of Compliance and Risk Management as the of