Cook

Kent School•Kent, CT

12d•Onsite

About The Position

The Cook is responsible for supporting daily food production and service within a high-volume boarding school dining program. This role works closely with the Chef and Dining Services team to prepare meals, maintain food quality standards, and ensure a clean, safe, and efficient kitchen operation. The Cook plays a key role in delivering consistent, nutritious, and appealing meals to students, faculty, and staff. This is a regular Full-time -12 month position. Hourly, Staff role. The schedule runs Thursday thru Monday. The schedule will be Thursday and Saturday (10 am to 7:15 pm), Sunday (9:30 am to 6:15 pm) and Friday and Monday (6:30 am to 3:00 pm), including a ½ hour unpaid lunch period each day. Additional hours may be required. Schedule may vary according to the Department and Kent School needs.

Requirements

Prior experience in a commercial kitchen, school, or institutional dining setting preferred
Ability to prepare food in a high-volume environment while maintaining quality and consistency
Working knowledge of food safety and sanitation standards
Strong organizational skills and attention to detail
Ability to work both independently and as part of a team
Flexibility and willingness to support various kitchen stations and service needs
Ability to stand for extended periods and work in a fast-paced environment
Ability to lift and carry up to 50 pounds
Ability to perform repetitive motions such as chopping, stirring, and lifting
Successful completion of post-offer, pre-employment criminal background checks and drug test.
Maintain punctual and regular attendance.

Responsibilities

Prepare and cook a variety of menu items for breakfast, lunch, brunch, and dinner service, including hot entrées, soups, sauces, pasta, and grill items
Support daily meal production by completing prep work in advance of service, including ingredient preparation, batch cooking, and station setup
Operate and manage assigned stations (e.g., grill, pizza, or action stations), ensuring quality, presentation, and timeliness of food service
Collaborate with the Chef to execute menus and maintain consistency with established recipes and standards
Provide kitchen support that allows the Chef to focus on administrative responsibilities such as ordering, menu planning, and inventory management
Assist with special meal services such as brunch and themed or action stations
Maintain a clean and organized kitchen by completing routine breakdown, cleaning, and sanitation of work areas, equipment, and utensils
Follow all food safety and sanitation guidelines, including proper food handling, storage, and temperature control in accordance with health regulations
Monitor product quality and report any concerns related to food safety or kitchen operations
Work collaboratively with other dining services staff to ensure smooth and efficient kitchen operations
Support coverage across stations and shifts as needed to meet operational demands