Cook's Assistant - Mission Park Production

Williams College, London•Williamstown, MA

2d•Onsite

About The Position

Join our dynamic Dining Services team at Williams College! We're seeking a dedicated and reliable Cook's Assistant to join us in Mission Park Production to play a crucial role in ensuring high-quality meals and exceptional dining experiences for our students, faculty, and staff. Pay: Ranges from at $21.00 to $23.00 per hour, commensurate with experience. Position: Full time: 40 hours per week, 12 months per year Location: Mission Park Production, reporting to the Senior Operations Manager for Mission Park Production Shift: 10:30 am - 7:00 pm Sunday, 12:00- 8:30 pm Monday through Thursday, with Friday and Saturday off. This position is eligible for premium pay, including overtime and applicable shift differentials, for work performed during holidays, weekends, emergency snow response, and other qualifying shifts. Schedules are subject to change based on the needs of the department.

Requirements

One year minimum kitchen experience with some experience preparing and cooking
Must be able to work independently, stand for prolonged periods of time, and handle heavy material involving lifting and bending and complete duties as assigned
This job requires the lifting of objects up to 40 lbs.
Must be enthusiastic, energetic and possess strong customer service skills
Ability to relate to diverse customers and staff in a professional manner

Nice To Haves

HACCP federal guideline certification desirable

Responsibilities

Responsible for assisting the cooks in the overall function of the kitchen as it pertains to food quality preparation, temperatures, tastes, appearance and garnishing, as well as overall sanitation of kitchen, equipment, and storage areas.
Preps food per instructions from the First or Second Cook following standardized recipes.
Fills in production reports at the end of meal period.
Clean and sanitize service and food areas as needed during and at the end of shift periods.
Operates kitchen equipment including the Robo-Coupe, Slicer, Food processors, Peeler and handles knives regularly.
Ensures all food items being produced are accurately labelled for food allergens, generated from FSS utilizing Net Nutrition and Bartender program prior to being stored or sent to a dining unit.
Ensures proper HACCP guidelines while following the MA codes as they pertain to food, inventory control and sanitation.
Ensures that sound environmental practices, composting, recycling, and over all pre-consumer waste reduction measures are being followed utilizing Lean Path.
Up to date in BBP and MSDS training.
Steritech Compliant.
Establishes, with manager, daily/weekly cleaning schedules for unit kitchen and assigns staff responsibilities.
Performs other duties as assigned