First Cook
Dartmouth College

Posting date:

01/06/2025

Yes

0408200

First Cook

Dining Services

$30.46/hr

$31.49/hr

SEIU

L

Non-Exempt

Regular Full Time

12

40

Schedule: 6.00pm-2.30am, Tuesday-Saturday; Sunday-Monday off

Hanover, NH

Onsite only

No

No

Under general supervision, prepares and serves food items listed on the daily menu or specialty meals and/or other foodstuffs for banquets, parties, dinners and catered functions in the dining facilities or other areas of the College. Leads and instructs other cooks and workers engaged in preparing, cooking, or serving food. Reads and applies computerized recipes. Orders and obtains food items for next day production from storage. Receives on-the-job training in leadership skills and all phases of food preparation and service. This is a second shift position, leading the late-shift culinary operation at Class of 1953 Commons, Dartmouth's main Dining Hall.

High School plus 3+ years' experience or equivalent combination of education and experience

• High School graduate with four to five years of relevant experience in all facets of food preparation and the culinary arts or the equivalent combination of education and experience.
• Minimum four years of professional culinary experience.
• Knowledge of sanitation regulations and proper food protection procedures. Ability to complete Servsafe certification and all other food service sanitation certification required.
• Knowledge of standard cooking methods, timing and temperature requirements and different ingredients and the relationship of each to produce a final product or complete meal.
• Understanding of the importance of flavorings and seasonings in the preparation of food.
• Ability to read, understand and apply computerized recipes.
• Basic math and measurement skills.
• Ability to teach and direct others in production methods, sanitation and safety.
• Excellent interpersonal and communication skills and ability to apply customer relation procedures and policies.
• Ability to lift and carry objects weighing up to 50 pounds.
• Ability to work varied shifts and overtime.

• Food service experience in an institutional establishment preferred.

Campus Services HR

603 646-3323

Christopher Kaschak, Executive Chef

Dartmouth College is an equal opportunity/affirmative action employer with a strong commitment to diversity and inclusion. We prohibit discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, veteran status, marital status, or any other legally protected status. Applications by members of all underrepresented groups are encouraged.

Employment in this position is contingent upon consent to and successful completion of a pre-employment background check, which may include a criminal background check, reference checks, verification of work history, conduct review, and verification of any required academic credentials, licenses, and/or certifications, with results acceptable to Dartmouth College. A criminal conviction will not automatically disqualify an applicant from employment. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law.

Not an essential function

UNION POSITIONS ARE AVAILABLE TO SEIU UNION MEMBERS ONLY DURING THE FIRST WEEK OF POSTING. AFTER ONE WEEK OF POSTING, IF THE POSITION HAS NOT BEEN FILLED INTERNALLY, IT IS OPEN TO THE GENERAL PUBLIC AND OTHER MEMBERS OF THE DARTMOUTH COMMUNITY. OPEN TO UNION MEMBERS ONLY FROM 01/06 THROUGH 01/11

Dartmouth College has a Tobacco-Free Policy. Smoking and the use of tobacco-based products (including smokeless tobacco) are prohibited in all facilities, grounds, vehicles or other areas owned, operated or occupied by Dartmouth College with no exceptions. For details, please see our policy. https://policies.dartmouth.edu/policy/tobacco-free-policy

Schedule: 6.00pm-2.30am, Tuesday-Saturday; Sunday-Monday off

This is a late shift position, with an additional 15% pay shift differential on 2nd shift

https://searchjobs.dartmouth.edu/postings/77099

Culinary Responsibilities

• Reads and applies menus.
• Prepares, seasons, and cooks soups, salads, meats, vegetables, breads, desserts and other foodstuffs for consumption in College dining facilities.
• Prepares specialty items needed for banquets, parties, special dinners, and catered functions.
• Measures and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers.
• Adjusts thermostat controls to regulate temperatures of ovens, broilers, grills, roasters, and steam kettles.
• Observes and tests foods being cooked by tasting, smelling or other accepted practices.
  Adds seasoning or flavorings to foods during mixing or cooking, according to personal judgment and experience.
• Prepares appetizers, relishes, and hors d' oeuvres.
• Chops, dices, and grinds meats and vegetables.
• Slices cold meats and cheeses.
• Washes, peels, and seeds vegetables, fruits, and berries for salads, relishes, and gelatin desserts.
• Sets up and prepares salad bar.
• Makes a variety of salad dressings.
• Mixes ingredients for green salads, fruit salads, potato salads, etc.
• Prepares gelatin or aspic salads.
• Arranges and garnishes platters of cold cuts.
• Shapes and places mixed or pre-prepared dough in greased or floured pans for baking of bread, rolls, muffins, etc.
• Bakes cakes, cookies, pies, puddings and other desserts.
• Decorates specialty cakes and pastries.
• Prepares and cooks ingredients for pie fillings, puddings, custards or other desserts.
• Bakes, roasts broils and steams meats, fish, vegetables, breads, and other foods.
• Carves meats and prepares food for serving; adding gravies and sauces and garnishes.

Food Safety/Sanitation

• Practices and ensures the highest levels of prescribed food safety including temperature control, handling, packaging, labeling, transporting, and storage.
• Monitors refrigerators and freezers for safe food temperatures, notifies supervisor of unusual changes.
• Cleans and properly stores kitchen equipment and machinery.
• Maintains and completes daily meal reports.
  Orders and obtains food items needed for next day production from storage.

Training

• Leads and instructs other cooks or workers engaged in preparing, cooking and serving food.
• Explains basic kitchen routines, the use and cleaning of kitchen machinery and equipment, application of basic math and measurements, how to read and follow recipes, and the proper sanitation and safety procedures.

Culture and Employee Belonging

• Demonstrates a commitment to diversity, 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

Demonstrates a commitment to diversity, inclusion, and cultural awareness through actions, interactions, and communications with others.

Performs other duties as assigned