Cook

At Holy Cross, we are focused on creating a world-class workforce by attracting and retaining employees dedicated to fostering a culture of professionalism, pride, mutual trust, and respect—one that values appreciation and recognition, empowering each of us to flourish both individually and collectively. We seek candidates who are inspired by our mission and values, and who are eager to make a meaningful difference on our campus.

About the role

Perform various culinary duties to provide meals and services to students and guests following exact menu and recipe specifications with established practices and procedures.

Responsibilities

• Prepares food items and cooks to order.
• Follows exact menu and recipe specifications.
• Ensures all menu items are consistent, properly portioned, checked for the highest quality, and served at the correct temperatures.
• Able to work in all areas of the servery unassisted.
• Offers daily training and guidance to culinary assistants as needed.
• Assures the work area is set up, properly stocked, rotated, organized, clean, safe, and fully functional at all times.
• Sets up and cleans up food production areas.
• Serves all guests when/if needed in a customer-friendly and attentive manner.
• Will be called upon to service, set-up, and/or clean-up catered events as needed.
• Accurately completes service records and inventory data for the FoodPro system.
• Must be comfortable working with students who have special dietary restrictions; seeks guidance from management with questions.
• Understands the importance of the food waste system (utilize FIFO).
• Follows all state and local food safety guidelines.
• Performs other similar or related duties as required or requested.

Responsibilities of All Hospitality Employees

• All documentation is recorded accurately and timely.
• Follows all chemical guidelines according to the Material Safety Data Sheets.
• Provides superior customer service and communications skills to ensure a welcoming, friendly, and professional manner to all guests.
• Offers training/support to co-workers, staff, and students where applicable.
• Follows all verbal and written instructions from managers/supervisors.
• Frequently lifts up to 25 pounds, occasionally lifts up to 50 pounds, and 100 pounds with assistance.
• All staff are considered emergency essential personnel and are required to report during times of inclement weather.
• Schedule flexibility is important; must be aware of the academic calendar and special event dates. Schedules may be adjusted due to events on campus.
• Innovates as it pertains to the position; shares suggestions and ideas for process or work improvements.
• Complies with all safety and risk management practices, policies, and procedures.
• Ability to succeed in a high-pressure environment.
• Communicates with guests, co-workers, and other members of the college community with professionalism and respect.
• Adheres to the department's core values and uniform standards as they apply to the position.

Requirements

• Up to two years of related work experience is preferred.
• High School Diploma or equivalent required.
• ServSafe Food Safety Certification or training is required. If training is not up-to-date, certification must be completed within 3-6 months of hire.
• Food allergy training is essential; prior experience in special food allergy meal preparation is preferred. If no prior experience, necessary training must be completed upon hiring.
• Excellent customer service and communication skills are needed to provide a welcoming, professional, and safe environment for students and guests.
• Upon hiring, the following additional training must be completed on a yearly basis: Title IX harassment training, Security awareness training.

Skills

• Operation of standard kitchen equipment: turbo vector, impinger, deck, rotisserie and convection ovens, slicers, mixers, choppers, flat-top and Panini grills, deep fryers, induction display cooking units, rice/pasta steamers.
• Inclusion: Promotes a work environment that embraces diversity and demonstrates respect for the opinions and beliefs of others.
• Innovation: Performs job with creativity and proactivity, improving procedures and problem-solving.
• Mission/Service Orientation: Focuses on service to others and contributes to the College’s collective mission.
• Responsibility: Takes ownership of actions and accountability for tasks and duties.
• Collaboration: Exchanges information, ideas, and thoughts with others in a proactive manner to enhance partnerships.

Schedule

Holy Cross Dining staff are considered Emergency Essential Personnel and are required to report during times of inclement weather. Must be flexible. Schedule may change depending on the needs of the department.

Current schedule: Sunday - Thursday, 12:00 PM - 8:30 PM.

Weekly hours: 40

Pay

The Cook position offers a rate of $20.00 per hour.

Benefits

To review generous benefits options, please review our detailed information or check out our Benefits at a Glance.