Culinary Associate

Swarthmore College is a highly selective liberal arts college located in the suburbs of Philadelphia, whose mission combines academic rigor with social responsibility. Swarthmore has a strong institutional commitment to inclusive excellence and nondiscrimination in its educational program and employment practices and encourages candidates who will further advance the goal of fostering a diverse and inclusive community. As one of the nation’s finest institutions of higher learning, Swarthmore College is global in outlook and draws students from around the nation and world. The 425‐acre campus is a designated arboretum, complete with gardens, rolling lawns, a creek, wooded hills, and hiking trails in the Crum Woods.

Who We Are:

Swarthmore Dining is dedicated to serving our community with nutritious and satisfying food in a welcoming environment every day. Our mission is to offer a diverse menu that features high-quality ingredients, emphasizing locally grown and sustainably produced products whenever possible. We are committed to inclusive dining by ensuring vegetarian, vegan, and accommodations for dietary restrictions are always available. As a self-operated dining program encompassing Residential Dining, we pride ourselves on providing a work-life balance that is often difficult to find in the restaurant industry. Join us at Swarthmore Dining to be a part of a vibrant community committed to quality, sustainability, and exceptional service in a state-of-the-art kitchen setting.

The opportunity:

As a member of the Dining Services department, the Culinary Associate will work in any of the following stations depending on the schedule or need of the department roles: Cook, Pizza Cook, Commissary or Baker. Working in a fast-paced and dynamic environment, having a passion for food, enjoying being part of an energetic team and the opportunity to make a difference in the student’s dining experience on Swarthmore’s campus.

Ensuring the timely meal production for a college dining program under the direction of the Executive Chef or Sous Chef. Preps ingredients and cooks or bakes menu items according to standard recipes. Ensures that food production meets the departmental standards of quality, taste, creativity, presentation, and variety. Responsibilities include assisting with execution of menu items, food safety and the proper sanitation of all kitchen equipment. This is a 9-month position, expected to work between the months of August and May.

Essential Responsibilities

• Consults daily menu and production sheets in order to be prepared for your shift
• Reads recipes and produces product consistent with recipes and production
• Maintains departmental standards for all menu items
• Place finished products on the line in a timely manner. 
• Ensures faculty, students and staff receive safe food products of the highest quality, freshness, and consistency, according to department standards
• Stores all food products properly. Wrap tightly, date and label all food items. Transport food to the appropriate walk-in refrigerator or freezer.
• Clean as you go and sanitize the cook line as well as equipment, walls, floors, hoods, walk-ins, and line coolers.
• Promotes teamwork by assisting in cleaning areas of the kitchen, sweeping and mopping, cleaning the coolers, organizing dry storage etc.
• Observes the basic rules of kitchen safety, sanitation and back door safety.
• Uses First in First Out (FIFO) rule to ensure proper rotation.
• Utilizes various cleaning chemicals in accordance with Material Safety Data Sheets (MSDS).
• Completes all running, opening and closing side work.
• Providing friendly and competent customer service.
• Record food temp logs of hot and cold food items.
• Follow all food safety HACCP requirements
• Store in proper refrigerator/freezer
• Knowledge of food product, identification, and acceptable level of food quality
• Ensures food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards
• Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner
• Evaluates food quality and preparedness by tasting
• Cuts, trims, bones, and carves meats and poultry for cooking
• Responsible for using correct portions when cutting, preparing, and serving items
• Assists in other areas as needed
• Assist in kitchen organization and workflow
• Maintain a professional and clean appearance at all times
• Ensure proper cooling down of all hot food items before placing them in the refrigerator.
• Prepare all foods at the correct temperature according to the HACCP Guidelines.
• Make suggestions to sous chef for m