Position Detail - Lead Cook

Position Type: Staff Full-time

Hours per week: 40   

Weeks per year: 33

Work Schedule: Closing Shifts 

Department Summary & Job Purpose:

Looking to join a team of highly effective and dynamic hospitality professionals? Join Dining Services, where we deliver an exceptional hospitality experience for students, faculty, and staff. Work in an environment where hard work, professional growth, and learning are valued.

Core Job Duties and Responsibilities: 

• This is a 33-week academic year position from September through May. Services may not be required when school is not in session. (I.e., fall, mid-semester break, Thanksgiving recess, December recess, January term, mid-semester spring break). Function: • Works under the supervision of the Assistant Director of Culinary Operations, Sous Chef, Production Manager, and Dining Managers.
•  Provides general food production and service supervision for all professional and student staff.
•  Assists in the oversight of all aspects of proper and safe food preparation and handling, proper sanitation procedures, proper receiving and storage procedures. Abides by and enforces the rules and regulations of the department and BOH.
• Typical Duties:
• Assists other cooks with general preparation.
• Assists in the preparation of food by any of the following methods, according to directions: Boiling Roasting Sautéing Steaming Baking Frying Grilling/Broiling
• May carve and slice meats for service and cook food items to order.
• Responsible for creating station specials under the supervision of direct reports.
• Assists other stations and duties as needed by the department.
• Ensures all food labels and menus are accurate with correct allergen information and ingredients.
• Uses standardized recipes in the preparation of food.
• Appropriately seasons and garnishes food for service.
• May be needed to work in other areas and at other times.
• Assists in and uses proper procedures for placing, receiving, and storing orders.
• Refrigerates and/or stores all food left at the end of the meal following proper food storage and handling procedures throughout the day.
• Batch cooks to ensure that food is always freshly prepared and nicely presented.
• Maintains a clean and orderly work area and keeps utensils and equipment clean and in good working order.
• May assists in taking weekly inventory.
• Keeps all work areas clean, free of debris, and sanitized at all times.
• Compliant with the accuracy of records/system for any future implementation of dining programs
• Responsible for recording and accuracy of Time & Temp logs and service records
• Responsible for preparing and recording amounts of food as designated by computer production sheets.
• Must provide direction for Culinary Assistants & student workers.
• Filters and cleans Fryolators on a regular basis or as needed.
• Stores all food properly at all times following proper board of health guidelines.
• Keeps red & green sanitation buckets at the station following proper procedure.
• Ensures all food labels and menu signage are in place and accurate before each meal.
• Utilize as much food trim and leftovers as possible, then record all compost with the Leanpath system. Our goal is to have as little waste as possible.
• Must record daily temperatures of all food items and fill out production records.
• Must be able to take direction from supervisors, managers, and directors.
• Ensures food samples are being taken and are properly stored and rotated.
• Helps to train staff within station to ensure success.
• Performs other duties as assigned. 

Qualifications: • Must have a minimum of 4 - 5 years of cooking experience in the preparation of food in quantity.
• Must have good written and oral communication skills, with a sound understanding of the English language.
• Basic computer skills are desirable.
• Must be able to pass a physical examination without restrictions.
• Must be able to give direction and instruct others.
• Customer Service: Maintains an extraordinarily positive attitude towards others, especially when dealing with students and the public.
• Must be cooperative and willing to work with others.
• Must be neat in appearance and work habits and comply with safety and sanitation regulations as prescribed by law.
• ServSafe certified or willing to take and pass the ServSafe course.
• Must be certified in allergen training.
• Must comply with proper dress code as designated by the Department.
• Directs student staff and maintains a high level of professionalism.

Preferred Qualifications:

License/Certifications: • ServSafe

Compliance Requirements: 

Physical Demands: • Routinely lifts/moves an average of 30 pounds. May occasionally lift 50 pounds.
• Lifting: 30 % to 50 % of the time at work (could require bending and twisting).
• Pans of product, replenishing/storing product, preparing recipes (requires lifting cases of product).
• Ability to carry product a distance.
• Setting up and replenishing serving lines requires lots of walking/carrying to services lines or storing/retrieving products in refrigerated or dry storage areas, a distance of approximately 25 feet or more. Most shifts span two meal periods.
• Overhead lifting: 10 % or more.
• Storing or removing products or equipment from shelves.
• Routinely on your feet throughout an 8-hour shift (could also be working alone during part of the shift).
• Requires lots of walking to service lines, a distance of approximately 25 feet.

Working Conditions: • Floor surface is quarry tile and is non-giving.
• Walking up and down stairs when retrieving products from storerooms, entering and exiting the building.
• Potential hazardous areas of concern:
• Works around slippery surfaces due to spills, dropped foods, and trips to the dish room and pot sink to get equipment cleaned.
• Exposure to equipment – uses or works near all of the following to prepare and serve food:
Fryolators
Grills
Ovens
Steamers
Woks
Induction
Knives
Slicing equipment
Heavy and large pots, pans
Sharp edges from open cans
Works around tables with corners


  

Background Checks:

Mount Holyoke College is committed to providing a safe and secure environment, supported by qualified employees that will allow all of its students, faculty, staff and those associated with them to successfully carry out the mission of the college. As a condition of employment, the College will conduct appropriate background checks for all new hires. Mount Holyoke has designated the Office of Human Resources as the office responsible for ensuring that background checks (CORI, SORI, Credit History, & Driver Credential) are completed and utilized in the hiring process and Five College Office of Compliance and Risk Management as the office responsible for facilitating background checks as articulated in this policy.

Special Instructions for Applicants: 

Apply online; application materials must include:

1. A cover letter summarizing interests and qualifications
2. A complete resume or curriculum vitae
3. Contact information for 3 professional references

Mount Holyoke College is a women’s college that is gender diverse. The College is committed to providing equal access and opportunity in employment and education to all employees and students. In compliance with state and federal law, Mount Holyoke College does not discriminate on the basis of race, ethnicity, color, genetic information, sex, national or ethnic origin, religion, age, physical or mental disability, marital status, sexual orientation, pregnancy, gender identity or expression, ancestry, veteran or military status, or any other legally protected status under federal, state or local law. The College does not discriminate on the basis of gender in the recruitment and admission of students to its graduate program.

Mount Holyoke College is an Equal Opportunity Employer.