"Cook Helper"

Job Details

Position Details

Position Information

Posting date

07/14/2025

Closing date

Open Until Filled: Yes

Position Number

1000088

Position Title

Cook Helper

Hiring Range Minimum

$23.99/hr.

Hiring Range Maximum

$23.99/hr.

Union Type

SEIU

SEIU Level

A

FLSA Status

Non-Exempt

Employment Category

Regular Full Time

Scheduled Months per Year

12

Scheduled Hours per Week

40

Schedule

Schedule 1: Wednesday-Saturday, 11:00am-9:30pm; Sunday, Monday & Tuesday off.
Schedule 2: Sunday-Wednesday, 11:00am-9:30pm; Sunday, Thursday & Friday off.
Schedule 3: Wednesday-Saturday 11am-9:30pm; Sunday, Monday Tuesday off.
This can be a 12-month position, or a 9-month position with a 3-month hiatus period: mid-June through August and 2 weeks in December. 15% shift differential on 2nd shift.

Location of Position

Hanover, NH 03755

Remote Work Eligibility?

Onsite only

Is this a term position?

No

Is this a grant funded position?

No

Position Purpose

Under close supervision, assists with the preparation of food items regularly listed on the daily menu in the dining facilities and for catered functions. Works in any general cooking area where needed, e.g. grill station, breakfast, salad room, bakery shop, routine catered orders, etc. Receives on-the-job training in general food service and sanitation procedures and in proper use and cleaning of kitchen equipment and machinery.

Required Qualifications - Education and Yrs Exp

High School or equivalency

Required Qualifications - Skills, Knowledge and Abilities

• Food service experience in an institutional establishment is preferred.
• High School graduate with six months of relevant experience in food preparation; or the equivalent.
• Ability to pass required ServSafe and Allertrain trainings.

Preferred Qualifications

• Basic understanding of cleanliness procedures and general sanitation regulations.
• Familiarity with standard cooking methods and procedures.
• Ability to read, understand and follow recipes.
• Ability to perform basic math and measurements.
• Good interpersonal and communication skills and ability to follow customer relations policies and procedures.
• Ability to lift and carry objects weighing up to 50 pounds. Works varied shifts and required overtime.
• Must have successfully completed the following training prior to performing work to which the training relates: Hazard Communication.

Key Accountabilities

• Assists with the preparation of food items.
• Washes, peels, cuts, and seeds vegetables and fruits.
• Cleans, cuts and grinds meats, poultry, and seafood.
• Dips food items in crumbs, flour, and batter to bread them.
• Stirs and strains soups and sauces.
• Weighs and measures designated ingredients.
• Carries pans, kettles, and trays of food to and from work stations, stove and refrigerator.
• Stores foods in designated areas, maintaining an awareness of temperature requirements and potential for food spoilage.
• Learns and follows safety precautions and proper food handling and storage procedures.
• Cleans and properly stores kitchen equipment and machinery.
• Checks refrigerators and freezers for safe food temperatures, notifies supervisor of unusual changes.

Culture and Employee Belonging

We are actively striving to make Campus Services a desired place to work in the Upper Valley, a place where people feel welcomed, where they can be their authentic selves, be heard, and feel accepted. We want this culture to be felt by those who receive our services. The way we treat one another should be the same way we treat our customers.

• Demonstrates a commitment to inclusion, and cultural awareness through actions, interactions, and communications with others.
• Participates in division wide CEB initiatives and training, including promotion of the 7 Principles (Empathy, Fairness, Dependability, Inclusivity, Consideration, Vulnerability and Respect)
• Collaborates, when appropriate, on other CEB-related initiatives within the division and College