Dining Services Relief Cook

Pennsylvania College of Technology•Williamsport, PA

4d•$18 - $22•Onsite

About The Position

The Relief Cook plays a key role in ensuring the smooth operation of on-campus dining services. This position provides coverage across multiple dining locations, maintaining continuity and high service standards. Responsibilities include leading or supporting daily kitchen operations, menu planning, ordering assigned food supplies, preparing meals, and supporting dining staff as needed. The Relief Cook upholds strict food quality, safety, and sanitation standards and follows established procedures for preparing meals that accommodate special dietary needs. This role will provide exceptional customer service while consistently modeling the Dining Service Code of Ethics and Professional Behavior. Requires flexibility, confidence, and the ability to succeed in a fast-paced, constantly evolving environment. Work schedules vary based on operational needs and may include evenings and weekends, offering opportunities to support diverse teams and dining operations. Full-time employees enjoy a range of benefits, including: Medical, dental, and life insurance Retirement plan options with generous College contributions Paid leave and holidays Tuition benefits and educational support

Requirements

High School Diploma or GED or equivalent.
SAFE Serve Certification Or willingness to acquire. Required
Valid and in State Valid Driver's License. Required
Two (2) years experience in food preparation/cooking, preferably in an institutional setting, OR, equivalent combination of one year related experience and one year training. Required
Experience in coordinating and directing food production employees. Required
Ability to read, write, and perform basic math. Required
Ability to communicate effectively and perform tasks following written and/or verbal instructions. Required
Ability to conform to prevailing conditions (e.g., staffing), which may vary from day to day. Required
Familiarity with proper care of food service equipment, HACCP procedures, and safety/sanitation procedures. Required
Ability to coordinate workload. Required
Ability to prepare recipes for optimum eye appeal while maintaining nutritional value. Required
Knowledge of food garnishing for use on serving line. Required
Demonstrated knowledge of foundations and principles of food preparation. Required
Ability to convert recipes and/or measurements efficiently. Required
Ability to maintain high quality products during batch cooking. Required
Familiarity with Made To Order stations. Required
Familiarity of allergens and preparing allergen free menu items. Required
Neat and clean grooming and hygiene habits.
Ability to lift items up to approximately 50 lbs. (e.g., cases of food, produce, meat, etc.) utilizing proper lifting techniques.
Ability to walk/stand for long periods of time.
Exposure to high temperatures/noise and the ability to work in areas with variations in temperatures (freezers, walk-in coolers, high temperature equipment, etc.)
Pushing and/or pulling a kitchen cart weighing 70 lbs. not to exceed 200 lbs. when fully loaded.

Nice To Haves

Culinary Arts Degree. Preferred
Familiarity with, or ability to be trained on, Microsoft office and menu software programs). Preferred

Responsibilities

Follow menu cycle without exception unless authorized by management to deviate.
Develop balanced menus based on student preferences and any special dietary needs.
Create, edit, yield test, and cost new recipes and improve/revise current recipes, when required.
Consider food costs and identify areas for cost saving measures.
Create, plan, and execute menus for special events within the dining unit. Assist management with development of promotional event calendar.
Plan and execute menus/service to support campus-wide events (e.g., New Student Orientation, Open House, and Summer Camps).
Coordinate preparation and serving of daily menu and special events, inspecting service lines throughout the day to ensure consistent quality and presentation.
Assure use of standardized recipes.
Maintain accurate records of food production, assisting with daily forecasting.
Daily, inventory and order perishable items such as produce, meat, cheese, bread, and/or milk, as assigned by management.
Advise managers of any reduction in the quality of purchased products.
Plan and prepare various menu items to include, but not limited to main entrees, salads, soups, and side dishes. During peak service, may be required to assist front of house employees with food service.
Serve food for special buffets or carving stations on the front service lines.
Accommodate dietary requirements for students with allergens or special meal requests.
May be required to prepare menus for the Children's Learning Center, following established recipes to ensure all nutrition and portion requirements are meeting federal guidelines. Substitute menu items, with approval from the RD and the Manager, to meet special dietary needs or requests.
Comply with all safety, cleaning, and sanitation procedures in performance of duties.
Follow HACCP procedures and ensure staff maintains daily HACCP records/logs.
Perform general housekeeping functions including cleaning and sanitizing of food preparations areas and equipment, washing pots/pans, and assisting in the dishroom, as needed.
Assist in maintaining a safe work environment to prevent accidents/incidents in the kitchen.
Immediately report safety concerns or equipment malfunctions to supervisor.
Ensure staff are meeting uniform standards and wearing all assigned PPE, reporting discrepances or concerns to supervisor.
In the absence of the Manager, monitor daily dining unit operations and/or monitor attendance of scheduled kitchen staff.
Assist the manager with Dining Services reports such as production sheets, equipment inspections, etc.
Assist with training of new kitchen employees.
Direct the activities of Dining Service workers and Assistant Cooks relative to service, portioning, presentation, and preparation of food.
Upon request from Manager, provide input for performance appraisals of Dining Service workers and Assistant Cooks.
Provide the Marketing Assistant with information to create summer menus, menus signage, and portal announcements highlighting menu items, soups, and specials.
Monitor use of secured areas (i.e. storage areas, alarmed doors, etc.).
Summer duties may include cleaning and cashiering tasks in the absence of other staff.
Will be required to work snow closure days that may fall on scheduled workdays.
Occasionally verify deliveries made to Dining Services.
In conjunction with the Manager, prepare chef's tables to promote new ideas, demonstrate cooking, and provide food samples /education.
Participate in the interview process for kitchen staff.