First Cook

This job was posted by : For more information, please see: rrFirst Cook r rBennington College r rJob Type: Full time r rLocation: Bennington, Vermont, United States r rDining on campus is a quintessential part of the overall college experience. The Bennington College Dining Services team takes great pride in providing an experience our students, faculty/staff and guests will find memorable. Through our variety of dining locations, menu offerings, and friendly and welcoming staff, the team strives to make every dining experience extraordinary. The First Cook is responsible for the preparation of all menu items for assigned meals and general food production. All Dining Services employees must comply with applicable sanitation, health and safety guidelines and assist with meeting the overall objectives of the dining services department. The current hourly rate of pay is $21.45. The College offers a comprehensive benefits program that includes generous paid time off benefits, health insurance, dental insurance, life insurance, short-term disability coverage, and a retirement plan with employer match. The College also offers educational benefits for the employee, spouse/partner and dependents. Scheduled Shifts: (full-time, 40 hours/week) Wednesday through Sunday 11:00 am - 7:30 pm Key Responsibilities Prepare and supervise all meals (hot and cold foods). Ensure that all food is properly prepared and served at the correct temperature. Monitor food usage throughout the meal and maintain supply of food for line or service. As required, ensure availability of supplies and food or approved substitutions in adequate time for preparation. Apportion food for serving. Complete food temperature checks before service. Follow recipes as part of the standardized cycle menu and advise the Chef of any discrepancies. Provide guidance and assistance to students/summer and temporary workers regarding work assignments. Direct cooks helper, student employees, part time and wait staff and coordinate in assigned roles to ensure effective/efficient functioning of all dining services. Assist with and execute catering functions as assigned. Responsible for the timely service of all assigned meals. Responsible for coordinating food production with meal serving hours so that excellence, quality, temperature and appearance of food is preserved. Responsible for the cleaning of the general work area including cooking and serving areas as well as the equipment used in production. Deliver, set up and pick-up of special parties as required. Assist in the proper set up and service of small functions. Operate assigned vehicles as required to assist with transport of goods/personnel to designated areas and/or to facilitate execution of job functions. Responsible for proper handling and storage of all foods prepared/served. Maintain proper care of equipment. Report necessary equipment repair and maintenance to supervisor in a timely manner. Comply with established sanitation standards and health standards for kitchen and kitchen storage areas. Observe proper food preparation, handling and storage techniques. Follow established safety rules and regulations including using appropriate guards and safety devices on all equipment. Maintain a safe and clean work environment. Keep informed of all material safety data sheets. Attend and successfully complete/pass College-sponsored safety classes and seminars. Promote a positive and congenial atmosphere and working relationship with students, employees, supervisors and other individuals that this position may come in contact with. Work effectively with other personnel to complete/coordinate designated duties. Bennington serves a diverse student population inclusive of members of ethnically/racially minoritized, international, LGBTQIA+, and disability communities as well as diverse gender identities, socioeconomic backgrounds, religions, and political beliefs. Our staff and faculty also reflect diverse and intersecting backgrounds and identities. All employees are expected to be respectful and responsive to these differences in the service of building community that promotes student and employee success and community cohesiveness. Each individual (faculty, staff and students) will be accountable for upholding these values. The College's approach to pluralism and inclusivity-both as fields of inquiry and practice-is to prioritize flexible thought, and to invite the examination of access, value, power, and privilege through its institutional policies and areas of study. We encourage applicants from diverse realms of interest, backgrounds, experience, and accomplishment to apply. Qualifications High School graduate and/or GED equivalent required; must be 18 years of age; relevant culinary experience preferred. We are willing to train you in current principles, practices, equipment, materials and methods used in large-scale food production. Successful completion of annual Hazardous Co

Created: 2024-11-02