Senior Cook

Bennington, Vermont, United States Full-time

Bennington College is seeking a Senior Cook to join our Dining Services team.  The Senior Cook is responsible for the preparation of all menu items for assigned meals and general food production. This work schedule is Sunday through Thursday, 11:00 am to 7:30 pm; 40 hours/week.  Schedules may be subject to change during non-term time and other times throughout the year as needed.  Additional responsibilities are outlined below:

  1. Prepare and supervise all meals (hot and cold foods) and miscellaneous food production as assigned. 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.  
  2. 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.
  3. Adhere to standardized cycle menu and advise chef of any discrepancies.  
  4. Follow all standardized recipes and advise chef of any discrepancies in recipes.
  5. Direct Cooks Helper, student employees, part time employees and wait staff and coordinate in assigned roles to ensure effective/efficient functioning of all dining services.  Be available to assist with techniques, preparation, and questions.
  6. Responsible for awareness of scheduled catering functions. Responsible for executing functions as assigned.
  7. 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.
  8. Responsible for the cleaning of the general work area including cooking and serving areas as well as the equipment used in production.
  9. When needed, responsible for the operation of the Snack Bar; prepare light fare/meals, manage light cooking and handle related cash receipts
  10. Provide general guidance and assistance to students/summer and temporary workers regarding work assignments.
  11. Responsible for the retrieval/stocking of food products from/to kitchen storage areas.
  12. Operate assigned vehicles as required to assist with transport of goods/personnel to designated areas and/or to facilitate execution of job functions.  Report any mechanical defects in vehicle to supervisor. 
  13. Deliver, set up and pick-up of special parties as required.  Assist in the proper setup and service of small functions.
  14. Responsible for proper handling and storage of all foods prepared/served.
  15. 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.
  16. Maintain proper care of equipment.  Report necessary equipment repair and maintenance to supervisor in a timely manner.  
  17. Adhere to proper dress code requirements, as determined by season and function.
  18. Comply with established sanitation standards and health standards for kitchen and kitchen storage areas.  Observe proper food preparation, handling and storage techniques.
  19. 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.
  20. 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.
  21. Use proper judgment in work assignments on a daily basis and recommend improvements in work efficiency.  Effectively manage own time.
  22. Perform additional related duties as assigned.

 Qualifications

  1. Three years of food preparation experience required, preferably in a large scale institutional setting or in a professional catering operation.  An Associate’s degree, Technical/Vocational school degree and/or Certificate in Culinary Arts or related field required. Must be 18 years of age.
  2. Must have knowledge of current principles, practices, techniques, equipment, materials and methods used in large-scale food production.  Must be proficient at every station and facet of the kitchen, understand all aspects of preparation and service of a meal, maintains awareness of all kitchen activity to ensure smooth operation.
  3. Successful completion of annual Hazardous Communication Training Program, and Food Sanitation (ServSafe) course as required.  Ability to understand proper use of chemicals used in the performance of position duties and maintain familiarity with the chemical’s material safety data sheets.  Required attendance and successful completion/passing of College-sponsored classes and seminars determined by employer.  
  4. Valid/current driver’s license preferred, good personal cleanliness and hygiene.  
  5. Exceptional customer service skills; demonstrated experience interacting and developing relationships with internal customers.  Demonstrated ability to multi-task, respond to requests with a sense of urgency, and complete work orders in a timely manner.  
  6. Language Skills: Ability to comprehend and follow oral and written instructions, procedures, correspondence, and memos.  Ability to write correspondence.  Ability to give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate.
  7. Math Skills: Ability to add, subtract, multiply and divide in all units of measure and inventory, using whole numbers, common fractions, and decimals to solve problems. 
  8. Reasoning Ability: Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems; considering the relative costs and benefits of potential actions and discussing ideas with supervisor.  Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Good organizational skills.