Cook I - Vail Commons

Cook I

Davidson Dining Services is looking for an experienced Cook I to join our Culinary Team. The Cook I position is responsible for preparing food according to Davidson College standards in a fast-paced, busy, and excellence focused dining location. Surrounded by fresh ingredients and the best equipment, you will be immersed in a world that goes beyond food preparation experimenting with different cuisines, flavors, and cooking styles. Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The Cook I position is a 9-month part-time benefited position that produces hot and cold food in quantity to service our guests 3-meals-a-day, 7-days-a-week. Night and weekend work required.

Qualifications

• Minimum 3 years' experience in a high-volume kitchen able to produce hot and cold food; knowledge of safe food handling practices and ensure compliance of state health guidelines.
• HS diploma/GED
• Experience in high volume/batch cooking.
• Food handler certified or ability to get certified in 30 days of employment.
• Allertrain lite certified or ability to get certified in 30 days of employment.
• Ability to read and understand recipes and measurements.
• Strong knife skills.
• Knowledge of various cooking techniques.
• To know how to utilize kitchen equipment and cleaning equipment.
• This role has physical demands including, but not limited to, lifting, bending, pushing, pulling, carrying and/or extended walking and standing.

Preferred Qualifications

• Associate's degree in culinary arts preferred.
• Servsafe Certified

Job Responsibilities

• Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules.
• Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
• Tastes all prepared food items.
• Stores or discards excess food in accordance with safe food-handling procedures.
• Ensure food and supply items are stored per standards.
• Operates and maintains kitchen equipment as instructed.
• Assists in production planning, record keeping and reporting as required.
• Assists in the ordering and receiving of all food and supplies as required.
• Reports needed maintenance, faulty equipment, or accidents to the supervisor immediately.
• Attends in-service and safety meetings.
• Maintains good working relationships with coworkers, customers, administrators, and managers.
• Performs job safely while maintaining a clean, safe work environment. Keeps refrigerators and storerooms clean and neat.
• Assist with proper storage of foods according to health code policy.
• Sanitation: maintains sanitation standards, ensures proper product rotation, proper labeling, and monitors staff members to confirm they are always following all NC Department of Environmental Health Codes and Davidson College and hospitality standards.
• Ability to work independently without close supervision. Lead food preparation of a station or a shift.
• Work in sustainable manner to reduce food waste and maximize the use of ingredients.
• Perform clean-up of kitchen which includes sweeping, mopping, and taking trash to dumpster.
• Assists with food set-up for daily operation and for catered events. The Cook I position may also assist in food production in other dining locations on campus.
• Adhere to the uniform policy.
• Any other duties assigned by the Sous Chef or Executive Chef.

Physical Demands

• Balancing
• Carrying
• Pulling/Pushing
• Repetitive Movement
• Standing
• Bending
• Reaching
• Twisting
• Lifting Required: fifty pounds.

Environmental Hazards

• Chemicals
• Electrical Hazards
• Fire Hazards
• Indoor Temperature Extremes
• Noise
• Water

Night and Weekend Work Required: Yes

Seasonal Responsibilities: Dining Services Cooks may be assigned to work in a different dining unit and there may be limited work available during school holidays and breaks when classes are not in session. Throughout the academic year there are periods of down time when work is not available. Examples of these include winter break and spring break.

Benefits

• Insurance is available.
• Tiered shift differential pays for evenings and weekends.
• Holiday pay.
• Vacation hours accrual.
• Sick time accrual.
• Meals are included during the employee's normal work hours.