The Cook I is responsible for all tasks related to produce hot and cold food in the Davis Café, a fast-paced and excellence-focused dining unit on the Davidson College campus. The Café is a quick service meal option serving students, faculty, staff, and guests and is open 7 days per week from 7:30 am -midnight during the academic year. Night and weekend work is required. During the summer, the Café is only open for lunch Monday through Friday, so work may not be available in the unit, but other campus work opportunities may be offered. experience is required for the Cook I position.
Cooking-Preparation off-menu items as they are ordered. Food is cooked based on properly assigned methodology, cooked to correct temperature, finished to recipe specifications, and delivered to the customer in a timely, helpful, and friendly demeanor. Practice proper portioning according to recipe specifications. Must be versed and seek compliance with all sanitation requirements of the state. Proper cleaning of assigned areas on a regular basis.
Food Prep- All food preparation work for their assigned station as well as any additional prep work assigned by the supervisor. Food must be prepared according to recipe specifications and done within the boundaries of financial responsibilities. Must use proper knife skills and work within state safety guidelines. Must be versed and seek compliance with all sanitation requirements of the state Proper cleaning of assigned areas on a regular basis.
Station Setup/Breakdown: Turning on/off equipment, set up/breakdown of the station, to include all food items, utensils, sanitation buckets, etc. Proper cleaning of assigned areas on a regular basis. Must be versed and seek compliance with all sanitation requirements of the state.
Stocking- Put stock away and stocked in a safe and orderly manner. Food must be monitored and stored according to state laws with temperature and proper positioning in mind. Food must be rotated and pulled with the oldest date in mind. Responsible for watching the quality of the food and must have an eye out for spoilage, mold, bent cans, broken packaging, discoloration, etc.
Communication- Responsible for communicating on a regular basis any inconsistencies within the unit or as it relates to operational performance to the supervisor. On-going feedback with the supervisor to eliminate mistakes and improve the efficiency of operational procedures. Must relay scheduling conflicts, call-offs in a timely manner, and any issues that are interfering with personal performance.
Policies and Procedures/Special Projects: Commitment and adherence to all policies and procedures from our handbook in Dining Services, and Davidson College. Any special projects assigned by the unit supervisor. Adherence to all safety policies and procedures of Davidson College and the local, state, and national authorities.
Minimum 3-year experience in a high volume kitchen is required for this position.
Knowledge of safe food handling practices and ensure compliance with state health guidelines.
Associates degree in Culinary Arts.
Knowledge of proper cooking techniques/methods, ability to operate kitchen equipment efficiently.
You may apply for this position at https://employment.davidson.edu. You will be required to attach a current resume.
At Davidson College, we believe the college grows stronger by recruiting and retaining a diverse faculty and staff committed to building an inclusive community. In order to achieve and sustain educational excellence, we seek to hire talented faculty and staff across the intersections of diverse races, ethnicities, religions, sexual orientations, gender identities, ages, socio-economic backgrounds, political perspectives, abilities, cultures, and national origins.