"Cook - Newbern, AL"

Job Summary

The Rural Studio Cook I/II is responsible for leading the culinary operations, ensuring the provision of nutritious, diverse, and appealing meals for our students, staff, and guests. Prepared meals are expected to integrate Rural Studio Farm produce to the greatest extent possible, with meals featuring those Rural Studio Farm ingredients as a standard matter of practice.

This role involves meal planning, inventory management, kitchen budget oversight, and staff supervision. You will work closely with program administrators to align meal offerings with the academic schedule and seasonal availability, maintaining high standards of food safety and kitchen cleanliness. This position offers the opportunity to work in a unique rural setting and enhance the overall dining experience of our university community.

Essential Functions

• Performs kitchen setup for food preparation and leads in the cooking of all meals at Rural Studio.
• Integrate Rural Studio Farm produce ingredients as a standard practice to prepared meals.
• Places food and supply orders with vendors and monitors invoices and inventories for all food and supplies.
• Plans weekly menus for lunch, and dinner as well as for special events or meals outside of the typically scheduled meals.
• Ensures compliance with local and federal guidelines for food safety preparation and storage of food items.
• Monitors sanitation practices to ensure that the Rural Studio Kitchen follows standards and regulations.
• Leads, supervises, coaches, and monitors the work of assistants.
• Performs other related duties as assigned by supervisor.

Minimum Qualifications

Level I: Ability to read and write, 0 years of experience in food service.

Level II: Ability to read and write, 2 years of experience in food service including cooking for large groups.

Desired Qualifications

Proven experience as a cook or chef, preferring a minimum of 3 years in a leadership role. Strong knowledge of various cooking methods, ingredients, equipment, and procedures. Familiarity with nutrition and dietary restrictions. Excellent task management skills. Ability to thrive in a dynamic, changing environment. Strong organizational and communication skills. A passion for food and a creative approach to meal planning. Certification in culinary arts, food services management, or similar field preferred. Current food handler’s certificate (e.g. “Servsafe”) and knowledge of food safety regulations preferred.