First Cook

Job highlights
Identified by Google from the original job post
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
Ability to understand proper use of chemicals used in the performance of position duties and 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
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
Physical, Mental and Visual Effort
Heavy physical exertion is required when moving equipment/supplies
Fine motor skills require the use of hands to finger, handle, or feel objects, tools, or controls
Tasting and smelling
Specific vision abilities include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects
Benefits
The hourly rate of pay is $23.42
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
The College also offers educational benefits for the employee, spouse/partner, and dependents
Responsibilities
The First Cook is responsible for the preparation of all menu items for assigned meals and general food production
All dining employees must comply with applicable sanitation, health, and safety guidelines and assist with meeting the overall objectives of the dining services department
Monday through Wednesday, 11:30 am-8:00 pm, and Saturday and Sunday, 11:00 am-7:30 pm
Prepare and supervise all meals (hot and cold foods) and miscellaneous food production as assigned
Ensure that all food is properly prepared and served at the correct temperature
Monitor food usage throughout the meal and maintain supply of food for line or service
As required, ensure availability of supplies and food or approved substitutions in adequate time for preparation
Apportion food for serving
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 awareness of scheduled catering functions
Responsible for executing functions as assigned
Responsible for the timely service of all assigned meals
Responsible for coordinating food production with meal serving hours so that excellence, quality, temperature and appearance of food is preserved
Responsible for the cleaning of the general work area including cooking and serving areas as well as the equipment used in production
When needed responsible for the operation of the Snack Bar; prepare light fare/meals, manage light cooking and handle related cash receipts
Provide general guidance and assistance to students/summer and temporary workers regarding work assignments
Responsible for the retrieval/stocking of food products from/to kitchen storage areas
Operate assigned vehicles as required to assist with transport of goods/personnel to designated areas and/or to facilitate execution of job functions
Report any mechanical defects in vehicle to supervisor
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
Keep dry food dry and free of damaged packaging
Maintain proper temperature of cold food received and verify that all products are satisfactory upon delivery
Report all damaged product or discrepancies to management immediately
Responsible for proper handling and storage of all foods prepared/served
Maintain proper care of equipment
Report necessary equipment repair and maintenance to supervisor in a timely manner
Adhere to proper dress code requirements, as determined by season and function
Comply with established sanitation standards and health standards for kitchen and kitchen storage areas
Observe proper food preparation, handling and storage techniques
Follow established safety rules and regulations including using appropriate guards and safety devices on all equipment
Maintain a safe and clean work environment
Keep informed of all material safety data sheets
Attend and successfully complete/pass College-sponsored safety classes and seminars
Promote a positive and congenial atmosphere and working relationship with students, employees, supervisors and other individuals that this position may come in contact with
Work effectively with other personnel to complete/coordinate designated duties
Use proper judgment in work assignments on a daily basis and recommend improvements in work efficiency
Effectively manage own time
Perform additional related duties as assigned
Each individual (faculty, staff and students) will be accountable for upholding these values
This position has frequent contact with coworkers
This position works primarily within a fast-paced, general dining services area including kitchen, dining halls, snack bar area, dish room
Some of these work locations may include exposure to slippery surfaces, hot surfaces and materials, temperature extremes, sharp tools, broken china and glass, and spilled liquids, hot water and steam, cleaning solutions, and chemicals
This position may also work within and outside of regular office buildings and academic/campus facilities for special functions
This position requires routine medium physical exertion; it typically involves lifting, reaching with hands and arms, standing, bending, stooping, walking, pushing, pulling and climbing stairs to coordinate work
Job description
Bennington College Dining Services team welcomes applications for a First Cook. Dining on campus is a quintessential part of the overall college experience, and the team takes great pride in providing an experience our students, faculty, staff, and guests will find memorable. Through our variety of menu offerings and friendly and welcoming staff, we strive to make every dining experience extraordinary.

The First Cook is responsible for the preparation of all menu items for assigned meals and general food production. All dining employees must comply with applicable sanitation, health, and safety guidelines and assist with meeting the overall objectives of the dining services department.

The hourly rate of pay is $23.42. 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. The College also offers educational benefits for the employee, spouse/partner, and dependents.

Schedule (40 hours/week):
• Monday through Wednesday, 11:30 am-8:00 pm, and Saturday and Sunday, 11:00 am-7:30 pm

Key Responsibilities
• Prepare and supervise all meals (hot and cold foods) and miscellaneous food production as assigned. Ensure that all food is properly prepared and served at the correct temperature. Monitor food usage throughout the meal and maintain supply of food for line or service.
• As required, ensure availability of supplies and food or approved substitutions in adequate time for preparation. Apportion food for serving. 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 awareness of scheduled catering functions. Responsible for executing functions as assigned.
• Responsible for the timely service of all assigned meals. Responsible for coordinating food production with meal serving hours so that excellence, quality, temperature and appearance of food is preserved.
• Responsible for the cleaning of the general work area including cooking and serving areas as well as the equipment used in production.
• When needed responsible for the operation of the Snack Bar; prepare light fare/meals, manage light cooking and handle related cash receipts
• Provide general guidance and assistance to students/summer and temporary workers regarding work assignments.
• Responsible for the retrieval/stocking of food products from/to kitchen storage areas.
• Operate assigned vehicles as required to assist with transport of goods/personnel to designated areas and/or to facilitate execution of job functions. Report any mechanical defects in vehicle to supervisor.
• 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. Keep dry food dry and free of damaged packaging. Maintain proper temperature of cold food received and verify that all products are satisfactory upon delivery. Report all damaged product or discrepancies to management immediately.
• Responsible for proper handling and storage of all foods prepared/served.
• Maintain proper care of equipment. Report necessary equipment repair and maintenance to supervisor in a timely manner.
• Adhere to proper dress code requirements, as determined by season and function.
• Comply with established sanitation standards and health standards for kitchen and kitchen storage areas. Observe proper food preparation, handling and storage techniques.
• Follow established safety rules and regulations including using appropriate guards and safety devices on all equipment. Maintain a safe and clean work environment. Keep informed of all material safety data sheets. Attend and successfully complete/pass College-sponsored safety classes and seminars.
• Promote a positive and congenial atmosphere and working relationship with students, employees, supervisors and other individuals that this position may come in contact with. Work effectively with other personnel to complete/coordinate designated duties.
• Use proper judgment in work assignments on a daily basis and recommend improvements in work efficiency. Effectively manage own time.
• Perform additional related duties as assigned.

Bennington serves a diverse student population inclusive of members of ethnically/racially minoritized, international, LGBTQIA+, and disability communities as well as diverse gender identities, socioeconomic backgrounds, religions, and political beliefs. Our staff and faculty also reflect diverse and intersecting backgrounds and identities. All employees are expected to be respectful and responsive to these differences in the service of building community that promotes student and employee success and community cohesiveness. Each individual (faculty, staff and students) will be accountable for upholding these values. The College’s approach to pluralism and inclusivity—both as fields of inquiry and practice—is to prioritize flexible thought, and to invite the examination of access, value, power, and privilege through its institutional policies and areas of study. We encourage applicants from diverse realms of interest, backgrounds, experience, and accomplishment to apply.

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. Ability to understand proper use of chemicals used in the performance of position duties and 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 preferred 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, 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.

Physical, Mental and Visual Effort
• This position has frequent contact with coworkers. This position works primarily within a fast-paced, general dining services area including kitchen, dining halls, snack bar area, dish room. Some of these work locations may include exposure to slippery surfaces, hot surfaces and materials, temperature extremes, sharp tools, broken china and glass, and spilled liquids, hot water and steam, cleaning solutions, and chemicals. Noise level is moderate. This position may also work within and outside of regular office buildings and academic/campus facilities for special functions.
• This position requires routine medium physical exertion; it typically involves lifting, reaching with hands and arms, standing, bending, stooping, walking, pushing, pulling and climbing stairs to coordinate work. Heavy physical exertion is required when moving equipment/supplies. Fine motor skills require the use of hands to finger, handle, or feel objects, tools, or controls. Tasting and smelling. Specific vision abilities include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

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.

Nestled at the foot of the Green Mountains in Vermont, the campus consists of approximately 370 acres. The College was named one of ten with the best architecture by Architectural Digest. From campus, it is a short drive to the cultural offerings of the northern Berkshires in Massachusetts, Albany, New York, and many of Vermont’s top recreational centers. New York City, Boston, and Burlington, Vermont are all within three and a half hours by car.