Cook's Assistant - Mission Park Production

Join our dynamic Dining Services team at Williams College! We're seeking a dedicated and reliable Cook's Assistant to join us in Mission Park Production to play a crucial role in ensuring high-quality meals and exceptional dining experiences for our students, faculty, and staff.

Pay: Ranges from $21.00 to $23.00 per hour, commensurate with experience.

Position: Full time: 40 hours per week, 12 months per year

Location: Mission Park Production, reporting to the Senior Operations Manager for Mission Park Production

Shift: 10:30 am - 7:00 pm Sunday, 12:00- 8:30 pm Monday through Thursday, with Friday and Saturday off.

Responsibilities:

• Responsible for assisting the cooks in the overall function of the kitchen as it pertains to food quality preparation, temperatures, tastes, appearance and garnishing, as well as overall sanitation of kitchen, equipment, and storage areas.
• Preps food per instructions from the First or Second Cook following standardized recipes. Fills in production reports at the end of meal period.
• Clean and sanitize service and food areas as needed during and at the end of shift periods.
• Operates kitchen equipment including the Robo-Coupe, Slicer, Food processors, Peeler and handles knives regularly.
• Ensures all food items being produced are accurately labelled for food allergens.
• Ensures proper HACCP guidelines while following the MA codes as they pertain to food, inventory control and sanitation.
• Ensures that sound environmental practices, composting, recycling, and overall pre-consumer waste reduction measures are being followed utilizing Lean Path.
• Performs other duties as assigned.

Qualifications:

• One year minimum kitchen experience with some experience preparing and cooking
• Must be able to work independently, stand for prolonged periods of time, and handle heavy material involving lifting and bending
• This job requires the lifting of objects up to 40 lbs.
• Must be enthusiastic, energetic and possess strong customer service skills
• Ability to relate to diverse customers and staff in a professional manner
• HACCP federal guideline certification desirable