First Cook

About the role

The Bennington College Dining Services team is seeking a First Cook to join their dynamic team. Dining on campus is a key component of the overall college experience, and the team is dedicated to creating memorable experiences for students, faculty, staff, and guests.

Responsibilities

• Prepare and supervise all meals (hot and cold foods) and miscellaneous food production as assigned.
• Maintain supply of food for line or service and complete food temperature checks before service.
• Adhere to standardized cycle menu and advise chef of any discrepancies.
• Follow all standardized recipes and advise chef of any discrepancies in recipes.
• Direct cooks helper, student employees, part time and wait staff and coordinate in assigned roles to ensure effective/efficient functioning of all dining services.
• Responsible for the timely service of all assigned meals and coordinating food production with meal serving hours.
• Responsible for the cleaning of the general work area including cooking and serving areas as well as the equipment used in production.
• Operate assigned vehicles as required to assist with transport of goods/personnel to designated areas and/or to facilitate execution of job functions.
• Deliver, set up and pick-up of special parties as required. Assist in the proper set up and service of small functions.
• Responsible for the proper receiving of deliveries and proper handling and storage of all foods and equipment.
• Responsible for the proper handling and storage of all foods prepared/served.
• Maintain proper care of equipment and 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.
• Follow established safety rules and regulations including using appropriate guards and safety devices on all equipment.
• Work effectively with other personnel to complete/coordinate designated duties.
• Perform additional related duties as assigned.

Qualifications

• High School graduate and/or GED equivalent required; must be 18 years of age; one year of relevant culinary experience required, preferably in a large scale institutional setting.
• Knowledge of current principles, practices, equipment, materials and methods used in large-scale food production.
• Successful completion of annual Hazardous Communication Training Program, and Food Sanitation (ServSafe) course as required.
• Valid/current driver’s license preferred.
• 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.
• 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.
• 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.
• This position requires successful completion and acceptable results of a background check.

Benefits

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.

Pay

The hourly rate of pay is $23.42.

Schedule

Monday through Wednesday, 11:30 am-8:00 pm, and Saturday and Sunday, 11:00 am-7:30 pm

Skills

High school diploma or equivalent, one year of relevant culinary experience, valid driver's license, excellent customer service skills, ability to multi-task, strong organizational skills, and adherence to safety and sanitation standards.

Benefits

• Generous paid time off benefits
• Health insurance
• Dental insurance
• Life insurance
• Short-term disability coverage
• Retirement plan with employer match

Qualifications

• High School graduate and/or GED equivalent required; must be 18 years of age; one year of relevant culinary experience required, preferably in a large scale institutional setting.
• Knowledge of current principles, practices, equipment, materials and methods used in large-scale food production.
• Successful completion of annual Hazardous Communication Training Program, and Food Sanitation (ServSafe) course as required.
• Valid/current driver’s license preferred.
• 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.
• 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.
• 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.
• This position requires successful completion and acceptable results of a background check.

The College

Bennington College is a small residential liberal arts college in southern Vermont, long distinguished for its progressive approach to higher education. The College was founded in 1932 on the principle of active engagement in learning, which is manifest in individualized plans of study developed by students together with faculty. We serve a diverse student population, and our faculty and staff also reflect diverse backgrounds and identities. Our aim is to educate students towards self-fulfillment and constructive social purposes, and we believe that equity, diversity, and inclusivity--in community and in curriculum--are vital to achieving those aims.