A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
Non-Exempt/Full-Time / Year-Round Position Overview The Dining Services Cook is a key member of the culinary team, responsible for preparing and executing high-quality meals for the Brewster community. This role ensures exceptional food quality, strict adherence to health and safety standards, and timely service in a collaborative kitchen environment. Key Responsibilities Prepare and execute daily breakfast, lunch, and dinner services for the community and special campus events as directed. Execute large-batch cooking efficiently while ensuring proper service temperatures, timing, and presentation. Utilize proper culinary procedures, standardized recipes, and safe food handling practices across all preparations. Maintain station organization, cleanliness, and sanitation before, during, and after service. Ensure accurate daily recording of required temperature logs for food products and equipment. Implement and complete daily and periodic cleaning schedules for all kitchen equipment and stations. Maintain clear, proactive communication with the Sous Chef, kitchen staff, and management. Deliver friendly, professional customer service to students, faculty, staff, and campus visitors. Perform additional duties as assigned to support overall dining hall operations. This is a full-time, non-exempt, calendar-year position. Brewster serves 3 meals/day for 7 days a week. Flexibility to work afternoons/evenings as well as weekends and various catering events throughout the year. Brewster offers generous benefits, including medical, dental, and vision insurance, life and long-term disability, meals in our dining hall, fitness membership, retirement match, paid time off, including vacations, sick time, holidays, and a paid week off at the end of the calendar year. If you are an energetic individual who enjoys a fast-paced environment and is ready to contribute to a vibrant educational community, we want to hear from you!
Requirements:
Previous experience in food service is required Associate degree (A.C.S.) or formal training in Culinary Arts preferred. ServSafe Certification preferred. Proficiency in commercial culinary techniques, batch cooking, and station management. Excellent time-management skills with the ability to meet strict meal production timelines. Strong verbal communication and interpersonal skills. Dedicated commitment to kitchen safety, sanitation, and customer service.
