Cooks Helper
$44,408–$44,408 year
On-siteBennington, Vermont, United States
Job Summary
Assist with preparing all meals (hot and cold foods) and miscellaneous food production as assigned, ensuring food is properly prepared and served at the correct temperature. Monitor food usage throughout the meal, maintain supply for line or service, and complete food temperature checks before service. Apportion food for serving, follow standardized recipes, and assume cook responsibilities in absence by directing student employees and coordinating staff. Retrieve and stock food products from kitchen storage areas, operate assigned vehicles for transport, and deliver, set up, and pick up special parties as required. Participate in cleaning general work areas, including cooking and serving spaces, and maintain proper care of equipment by reporting necessary repairs. Comply with sanitation, health, and safety guidelines, including attending College-sponsored safety classes and seminars, while promoting a positive atmosphere with students and staff.
Required Qualifications
- High School graduate and/or GED equivalent
- Must be 18 years of age
- One year of relevant culinary experience
- Knowledge of current principles, practices, equipment, materials and methods used in large-scale food production
- Successful completion of annual Hazardous Communication Training Program
- Food Sanitation (ServSafe) course
- Ability to understand proper use of chemicals used in the performance of position duties
- 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
- Valid/current driver's license
- Good personal cleanliness and hygiene
- 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
- Complete work orders in a timely manner
- 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
- Ability to add, subtract, multiply and divide in all units of measure and inventory, using whole numbers, common fractions, and decimals to solve problems
- 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
- Apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
- Good organizational skills
Desired Qualifications
- One year of relevant culinary experience, preferably in a large scale institutional setting
- Valid/current driver's license preferred
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