Hot Food Cook

Haverford College

6d • Onsite

About The Position

The Hot Food Cook performs culinary duties related to preparing and presenting meals, including portion control and general food production procedures in the kitchen. The position is full-time, 40 hours per week, non-exempt, benefits-eligible, and based on-site in the Dining Center. It requires early morning and evening hours, as well as weekends and holidays as needed. The role is considered essential staff.

The Hot Food Cook prepares entrees, soups, and side dishes, ensures food is ready for service on time and meets quality and safety standards, and coordinates with dining managers and other kitchen staff. The position may direct general kitchen workers and student workers and may have General Food Services Workers reporting to it. The Hot Food Cook reports to the Executive Chef and Sous Chef/Culinary Supervisors.

Applicants must have three years of experience as a cook in the food service industry, or a combination of education and experience that provides the necessary skills, abilities, and knowledge. Serve Safe and Aller-train certifications are required, or must be obtained at the College’s expense within three months.

The hourly rate is $19.50. Benefits include an automatic 10% retirement contribution upon eligibility, a 50% tuition benefit for dependent children upon eligibility, 14 paid holidays, affordable medical plans, and a Health Savings Account contribution of $700 for individuals or $1,400 for families enrolled in the High Deductible Health Plan. The campus has a walking trail and access to public transportation.

Requirements

• Three years of experience as a cook in the food service industry, or a combination of education and experience that provides the necessary skills, abilities, and knowledge.
• Ability to operate industrial kitchen equipment, including meat slicers, steamers, steam kettles, ovens, buffalo choppers, deep fryers, mixers, grills, and ranges.
• Ability to use knives, hand tools, utensils, and equipment to portion, cut, slice, score, julienne, whip, beat, and otherwise prepare food.
• Ability to perform basic mathematical functions.
• Ability to use and convert liquid and dry weights and measures.
• Effective reading, writing, communication, and instruction-following skills.
• Ability to view small print in forms such as cash register keys, receipts, and instruction sheets.
• Ability to move between workstations and campus buildings, climb stairs while carrying heavy items, bend over, pick up and lift heavy items, and work in extreme temperatures.
• Serve Safe Certification, or ability to obtain it at the College’s expense within three months.
• Aller-train Certification, or ability to obtain it at the College’s expense within three months.

Responsibilities

• Prepare entrees, soups, and side dishes for meals.
• Review production sheets to confirm items are available in the required quantities and quality.
• Instruct the swing cook and direct general kitchen workers and student workers.
• Check that equipment is available, clean, and in good working order.
• Prepare food according to the production-sheet menu and, after consulting the manager, adjust recipes for yield and quality as needed.
• Time food preparation so items are ready when meals begin.
• Make substitutions based on meal counts with manager approval.
• Prepare food in small batches when possible to maintain freshness and quality.
• Monitor the service line, ensure appropriate utensils are available, instruct servers on portion sizes, and arrange the line for proper presentation.
• Consult with the manager about using leftover food.
• Store leftover food according to HAACP and Serv Safe guidelines.
• Assess food quality in coordination with the manager.
• Ensure service-line items are properly labeled.
• Coordinate with the receiver to have food items pulled for the next day’s meals and notify the manager of problems.
• Maintain hot-food temperatures above 140°F and cold-food temperatures below 40°F, take corrective action when needed, keep accurate temperature charts, and report problems to supervisors.
• Follow standards set by the sanitation program (Serv-Safe), Lower Merion Health Department, and Haverford College Dining Services.
• Perform other job-related duties as assigned.
• Work special events and catering functions as needed.
• Clean equipment used in meal preparation.
• Coordinate the kitchen cleaning schedule with kitchen staff and student workers.
• Complete the production sheet and submit it to the manager.

Benefits

• Automatic 10% retirement contribution upon eligibility; no match required.
• 50% tuition benefit for dependent children upon eligibility.
• 14 paid holidays, including the week before New Year’s Day.
• Affordable medical plans.
• Health Savings Account contribution of $700 for individuals and $1,400 for families enrolled in the High Deductible Health Plan; no match required.
• Beautiful arboretum campus with a walking trail and easy public transportation access.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed