Full Cook – HigherEdJobs

Bryn Mawr College is seeking Full Cook to perform a variety of related to the preparation and presentation of all
meals and catering at Wyndham and other Dining locations.

About the Institution: Since its founding in 1885, Bryn Mawr College
has been the preeminent college for women interested in the pursuit of wisdom necessary to challenge the world’s expectations. With its
pioneering American Collegiate Gothic architecture and picturesque landscape, our campus is recognized as one of the most beautiful in the
country. Located less than 15 miles from Philadelphia, and within 2-3 hours of New York City, Baltimore, and Washington, DC, Bryn Mawr’s
location offers easy access to public transportation and endless recreation, dining, retail, and cultural activities.

Schedule &
Benefits: Bryn Mawr is committed to building and sustaining a campus community where faculty and staff can thrive. The College offers
competitive salaries and excellent benefits. This full-time staff position has a schedule of 40 hours per week; the current schedule for this
position is 10:30am to 7pm, Friday through Tuesday during normal weeks of the semester but varies during breaks, summer & around holidays.
The successful candidate will be eligible for 22 days of vacation per year, three days personal leave, generous holiday time (including an
extended paid winter break between Christmas Eve and New Year’s Day), sick leave, short- and long-term disability, life insurance, medical,
dental, and vision, retirement, paid parental leave, tuition opportunities, and more. Waiting periods may apply.

Core
Responsibilities

Food Preparation & Quality

• High-Quality Cooking: Prepare entrees, soups, side dishes, and
  catering orders for students, staff, and college guests. Cook in small batches whenever possible to ensure maximum freshness, prevent
  overproduction and quality.

• Recipe & Yield Management: Prepare food according to production sheets. Assess food quality
  and, after consulting with a manager, adjust recipes as needed for proper yield and standards. Make approved substitutions based on meal
  counts.

• Service Line Operations: Set up, decorate, and maintain the service line. Ensure all wells are filled, items are
  properly labeled, and appropriate utensils are available. Replenish food throughout service and instruct servers on correct portion sizes.

• Food Waste Tracking & Management: Actively utilize the Leanpath automated food waste tracking system to log all kitchen
  trimmings, expired items, and overproduction.

Food Safety, Sanitation, & Compliance

• Temperature Control: Strictly
  maintain, monitor, and log proper food temperatures). Take immediate corrective action and report issues to supervisors if standards are
  breached.

• Regulatory Compliance: Adhere to all health and sanitation standards outlined by ServSafe, local health
  authorities (Montgomery County), and Bryn Mawr College Dining Services.

• Kitchen Cleanliness: Clean and maintain food
  preparation equipment. Coordinate with kitchen staff and student workers to manage the kitchen’s overall cleaning schedule.

• Cross-Contact & Cross-Contamination Prevention: Maintain strict separation of ingredients during prep, cooking, and service to
  prevent allergen cross-contact. Communicate any ingredient changes or recipe substitutions to management to ensure labeling accuracy and
  student safety.

• Leftover Management: Properly store leftover food in accordance with ServSafe guidelines and consult with
  the manager to determine how leftovers will be safely utilized.

• Allergen Identification & Labeling: Work with culinary
  team to ensure all food served is promptly and correctly labeled with department standards.

Leadership & Communication

• Work independently under limited management direction. Prioritize and organize daily workloads as directed; instruct and guide
  general kitchen staff and student workers.

• Interact professionally with students, catering clients, college staff, and
  guests. Actively assist managers and collaborate with the receiver to ensure inventory is pulled for the next day’s meals.

• Accurately complete and submit daily production sheets and temperature charts to management.

Job Requirements & Working
Conditions

• Equipment Proficiency: Must safely and effectively operate a variety of commercial kitchen equipment, including but
  not limited to: knives, slicers, deep fryers, tilt skillets, grills, various ovens, mixers with attachments, kettles, warmer boxes, steam
  lines, thermometers, steamers, ranges, and buffalo choppers.

• Scheduling Flexibility: Requires a highly flexible schedule
  to support campus events, Board Plan functions, and catering services. Hours and schedules will change with limited notice based on catering
  volume and activity (catering operates 365 days a year).

• Essential Personnel: Because Bryn Mawr is a residential college,
  Dining Services staff are classified as essential personnel and are required to work during campus closures or emergencies as needed.

• Other Duties: Perform additional job-related tasks as assigned by management.

Qualifications:

• Ability to read and follow written instructions.

• Basic arithmetic skills required for baking, measuring, other
  kitchen responsibilities.

• Ability to stand, sit, stoop, bend down, kneel, climb stairs, at times for extended periods,
  lift to 50 lbs. and heavier items (with or without assistance). Frequent physical effort involves lifting heavy weights, stopping standing
  and bending for extended periods of time. This is a hands-on working supervisor.

• Good oral, written, and interpersonal
  communication skills.

• Ability to move between workstations and within campus buildings.

• Ability to
  work in variable and at times, adverse conditions (e.g. hot and cold weather, indoors and outdoors).

• This position is
  considered essential staff and may be required to work during inclement weather (weather differential pay available for instances where
  College administration applies a weather emergency designation, based on inclement weather conditions).

• Demonstrate the
  ability to lead and supervise other workers.

• ServSafe Certification: Annual in-house training and recertification are
  provided by Dining Services and must be successfully completed to maintain certification.

• Food Allergen
  Certification: Requirement to pass AllerTrain or FareCheck certification. Annual in-house training and recertification are provided
  by the College and must be successfully completed yearly.

• Successful completion of satisfactory references, background
  checks, and pre-employment physical.

To apply, upload your complete application package as a single PDF document. A complete
application package includes: 1) cover letter and 2) resume. Application review will continue until the position is filled. To initiate your
application, use the APPLY button.

Weekly Hours:
40