Cook - Mount Holyoke College : Job Details

Job no:R-000#######Position Title:CookFaculty or Staff:StaffFull Time or Part Time:Full timeIn-Person, Hybrid, or Remote:In-PersonMinimum Starting Rate of Pay:$26.72Rate of pay commensurate with experienceStart Date:Job Description:Are you a culinary professional seeking an opportunity to showcase your skills in a dynamic and rewarding environment? Look no further than Dining Services! Our team of highly effective and dedicated hospitality professionals delivers an exceptional experience for students, faculty, and staff every day. This opportunity is available at Mount Holyoke College on our beautiful and historic South Hadley, Massachusetts campus.As a team member, you'll work in an environment that values hard work, professional growth, and learning. Whether you're an experienced chef or just starting, we provide ample opportunities for advancement and development. Plus, our commitment to quality and sustainability means you'll have the chance to work with the best ingredients and techniques to create delicious and healthy meals.In this role, you'll be more than just a team member. You'll be an essential part of our team, working closely with us to plan and execute menus, manage inventory and supplies, and ensure a safe and clean kitchen environment. Your input and collaboration with other departments and stakeholders will be crucial in providing the highest customer service. You'll be empowered to make decisions directly impacting the organization's success, making your role even more significant.At Dining Services, we're committed to creating a positive and inclusive work environment where everyone can thrive regardless of background or experience. We offer competitive wages and benefits, flexible scheduling, and ongoing training and development opportunities. Please note that this position falls under a Union, which ensures fair compensation and benefits for all employees. So, if you're ready to take your culinary career to the next level in a supportive and inclusive setting, join us today and feel secure in your career growth.Job Description Summary:Mount Holyoke College's Dining Commons offers a variety of cuisines to cater to different dietary needs and preferences. The menu changes frequently to provide students with a diverse range of choices. Popular stations include the WOK station, where students can customize their stir-fry dishes, and the Baraka station, which serves Halal food. The L'Chaim station provides Kosher food options.The culinary team is committed to providing nutritious and delicious meals that cater to the diverse tastes of the student body, staff, and faculty. They also ensure that all meals adhere to proper safety and sanitation procedures. Additionally, the Dining Commons provides Vegan and Vegetarian options that are clearly labeled to make it easier for students to choose meals that fit their dietary needs. Mount Holyoke College's Dining Commons team is dedicated to providing an inclusive dining experience for all students. They strive to create a welcoming environment where students enjoy healthy and delicious food.As a Cook, you will work under the supervision of the Chef Manager and/or Lead Cook, Executive Chef, Associate Director of Culinary Operations, and Dining Managers. Your primary responsibilities will be to prepare recipes and ensure safe food preparation and handling. You must follow sanitation and proper receiving and storage procedures to ensure compliance with department and BOH regulations. As an integral culinary team member, you will assist other cooks with general preparation and abide by and enforce the department's and Board of Health's (BOH's) rules and regulations. You will also be responsible for assisting in food preparation using the following methods according to directions. Your contribution to the team will ensure that the culinary operations run smoothly and efficiently. You will also be responsible for assisting in food preparation by any of the following methods, according to directions:

• Prepare food using various cooking methods such as boiling, roasting, sautéing, steaming, baking, frying, grilling/broiling, etc., to ensure that meals are cooked correctly and to the desired level of doneness.
• Carve and slice meats and cook food items to order according to customer preferences and dietary restrictions.
• Ensure food labels have accurate allergen information and ingredients to avoid any health risks to customers.
• Use standardized recipes to ensure consistency in food preparation and appropriately season and garnish food for service.
• Batch cook to ensure freshly prepared, nicely presented food and avoid waste.
• Follow proper procedures for placing, receiving, and storing orders, such as checking expiration dates, controlling temperature, and using the first-in, first-out (FIFO) method for inventory management.
• Store food properly according to Board of Health guidelines, such as keeping raw and cooked food separate and storing food at the appropriate temperature to avoid contamination.
• Keep the work area clean and orderly, as well as equipment, to ensure a safe and efficient work environment.
• Take weekly inventory and record amounts of food as designated by computer production sheets to ensure adequate stock levels and avoid shortages or overstocking.
• Filter and clean fryolators regularly or as needed to ensure the oil is clean and impurities-free.
• Utilize food trim and leftovers to reduce food waste, and record all compost with the Leanpath system, a cutting-edge technology that helps track and reduce food waste.
• Record daily temperatures of all food items and fill out production records to ensure food safety and compliance with health regulations and to provide accurate information for menu planning and inventory management.

Minimum and Preferred Qualifications:

• A minimum of 3 years experience preparing food in quantity in another college or a high-volume quality restaurant.
• The candidate must have good communication skills, both written and oral, and a sound understanding of the English language. Basic computer skills are desirable.
• Refrigerates and/or stores all food left at the end of the meal following proper food storage and handling procedures throughout the day.
• Must be able to pass a physical examination without restrictions.
• Must be able to give direction and instruct others.
• Directs student staff and maintains a high level of professionalism.
• ServSafe certified or willing to take and pass the ServSafe course.
• Must be certified in allergen training.
• Customer Service: Maintains an extraordinarily positive attitude toward others, especially when dealing with students and the public.
• Must be cooperative and willing to work with others.
• Must maintain a positive attitude.
• Employees must be neat in appearance and work habits and comply with safety and sanitation regulations as prescribed. They must also comply with the proper dress code designated by the Department.

Dining VideoBackground 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 office responsible for facilitating background checks as articulated in this policy.Special Instructions for Applicants: Apply online; application materials must include:

• A cover letter summarizing interests and qualifications
• A complete resume or curriculum vitae
• For faculty positions, statements on mentoring, teaching, and research will also be required.