"Lead Cook"

Mount Holyoke College’s Dining Commons offers a diverse range of cuisines designed to meet the dietary needs and preferences of students, faculty, and staff. The menu frequently changes to provide fresh and exciting options, with popular stations such as the WOK station, where students can create custom stir-fry dishes, and the Baraka station featuring Halal meals. The L'Chaim station provides Kosher options, while Vegan and Vegetarian choices are clearly labeled for convenience. The culinary team is dedicated to preparing nutritious and delicious meals while ensuring safety, sanitation, and food quality. Their goal is to create an inclusive dining environment where the Mount Holyoke community can enjoy healthy, satisfying food in a welcoming atmosphere.

As a Lead Cook, you will work under the supervision of the Chef Manager, Executive Chef, Associate Director of Culinary Operations, and Dining Managers. Your primary responsibilities will include food preparation, ensuring proper food safety and sanitation, and following all receiving and storage procedures in compliance with departmental and Board of Health (BOH) regulations. As an essential member of the culinary team, you will assist with general food preparation, maintain a clean and organized kitchen, and support the department’s mission to provide an exceptional dining experience for the entire community.

Essential Responsibilities:

• Prepare food using various cooking methods such as boiling, roasting, sautéing, steaming, baking, frying, and grilling to ensure meals are cooked correctly and to the desired level of doneness.
• Carve and slice meats, and cook food items to order, adhering to customer preferences and dietary restrictions.
• Ensure all food labels include accurate allergen information and ingredients to avoid health risks to customers.
• Follow standardized recipes to maintain consistency in food preparation, and properly season and garnish food for service.
• Batch cook to ensure freshly prepared, well-presented food while minimizing waste.
• Adhere to proper procedures for receiving, placing, and storing orders, ensuring correct temperature control, expiration date checks, and FIFO inventory management.

Minimum Qualifications:

• A minimum of 3 years experience preparing food in quantity in another college or a high-volume quality restaurant.
• The candidate must have good communication skills, both written and oral, and a sound understanding of the English language. Basic computer skills are desirable.
• Must be able to pass a physical examination without restrictions.
• Must be able to clear a background check.
• ServSafe certified or willing to take and pass the ServSafe course.
• Must be certified in allergen training.
• Customer Service: Maintains an extraordinarily positive attitude toward others, especially when dealing with students and the public.

*This is a 40 hours per week, 33-weeks per year position.

Apply online; application materials must include:

• A cover letter summarizing interests and qualifications
• A complete resume