Position Type: Staff Full-time

Hours per week: 40   

Weeks per year: 52

Work Schedule: varies 

Department Summary & Job Purpose:

Works under the supervision of the Executive Chef or Lead Cook. Receives direction from the Executive Chef or Lead Cook as appropriate. Must perform culinary functions, such as breakfast, lunch, brunch all catering functions, on and off site, and any other duties assigned.

Core Job Duties and Responsibilities: 

• Responsible for the kitchen operation in the absence of either supervisor.
• Prepares and cooks meats, fish, poultry, pasta, soups, sauces, salads, vegetables, and other foods, according to proper preparation methods. Consults with either supervisor on menu items of question.
• Prepares all foods, keeping consistency, quality, and appearance up to standards. Assure creative presentations are maintained and proper items are used in check with catering menus.
• Ensures all food labels are accurate with allergen and ingredients and menu items are prepared to recipe specifications.
• Appropriately seasons and garnishes food for service.
• Batch cooks to ensure that food is always freshly prepared and nicely presented.
• Filters and cleans fryolators on a regular basis or as needed.
• Utilized as much food trim and leftovers as possible
• Organizes station, prepares prep list for menu, in accordance with daily event orders, special buffet or pop up menus and the catering menu.
• Assist in preparation for any afternoon and evening functions.
• Preps station and event orders for following day.
• Maintains clean and orderly work area/equipment, following proper health and sanitation practices.
• Keeps red & green sanitation buckets at the station following proper procedure.
• Assists in and uses proper procedures for placing, receiving, and storing of orders.
• Routinely lifts/moves an average of 50 pounds.
• Refrigerates and stores all food left at the end of the meal, following proper food storage and handling procedures, correctly label and date all left over food items for storage.
• Must record daily temperatures of all food items and fill out any production records
• Maintains communication with the front of the house; ie counts for breakfast, lunch, buffet, catered events etc.
• May be needed to work other areas at other times
• Performs other duties as assigned. 

Qualifications: • Minimum of three (2) years’ experience in the preparation of quality food in quantity.
• Good communication skills, both written and oral, with a sound understanding of the English language.
• Must be able to pass a physical examination without restrictions.
• Have the ability to give direction and instruct others.
• Be cooperative and willing to work with others.
• Must be able to perform multiple tasks at once.
• Successfully complete Serv-Safe and Allergen certification.
• Must be neat in appearance and work habits and comply with safety and sanitation regulations as prescribed by law at all times.
• Comply with appropriate dress code as designated by department

Preferred Qualifications:

License/Certifications:

Compliance Requirements: Physical Requirements / Potential Work Hazards:

● Routinely lifts/moves an average of 30 pounds. May occasionally lift 50 pounds.
● Lifting: 30 %– 50 % of time at work (could require bending and twisting).
● Pans of product, replenishing / storing product, preparing recipes (requires lifting cases of product).
● Ability to carry product a distance.
● Setting up, replenishing buffet lines requires lots of walking/carrying to services lines or storing/retrieving product in refrigerated or dry storage areas, the distance of approximately 75 feet or more. Most shifts span 2 meal periods.
● Overhead lifting: 10 % or more.
● Storing or removing product or equipment from shelves.
● Routinely on your feet throughout 8 hour shift (could also be working alone during part or all of a shift).
● Requires lots of walking, a distance of approximately 25-75 feet or more.
● Floor surface is quarry tile and is non-giving.
● Walking up and down stairs when retrieving product from storerooms and entering and exiting the building.
● Works around slippery surfaces due to spills, dropped foods, trips to dish room and pot sink to get equipment cleaned.
● Potential hazardous areas of concern and exposure to equipment – uses or works near all of the following to prepare and serve food:
●
o Fryolators
o Grills
o Ovens
o Steamers
o Woks
o Induction
o Knives
o Slicing equipment
o Heavy and large pots, pans
o Sharp edges from open cans
o Works around tables with corners

Physical Demands: Physical Requirements / Potential Work Hazards:

● Routinely lifts/moves an average of 30 pounds. May occasionally lift 50 pounds.
● Lifting: 30 %– 50 % of time at work (could require bending and twisting).
● Pans of product, replenishing / storing product, preparing recipes (requires lifting cases of product).
● Ability to carry product a distance.
● Setting up, replenishing buffet lines requires lots of walking/carrying to services lines or storing/retrieving product in refrigerated or dry storage areas, the distance of approximately 75 feet or more. Most shifts span 2 meal periods.
● Overhead lifting: 10 % or more.
● Storing or removing product or equipment from shelves.
● Routinely on your feet throughout 8 hour shift (could also be working alone during part or all of a shift).
● Requires lots of walking, a distance of approximately 25-75 feet or more.
● Floor surface is quarry tile and is non-giving.
● Walking up and down stairs when retrieving product from storerooms and entering and exiting the building.
● Works around slippery surfaces due to spills, dropped foods, trips to dish room and pot sink to get equipment cleaned.

Working Conditions: ● Potential hazardous areas of concern and exposure to equipment – uses or works near all of the following to prepare and serve food:
●
o Fryolators
o Grills
o Ovens
o Steamers
o Woks
o Induction
o Knives
o Slicing equipment
o Heavy and large pots, pans
o Sharp edges from open cans
o Works around tables with corners
  

Background Checks:

Mount Holyoke College is committed to providing a safe and secure environment, supported by qualified
employees that will allow all of its students, faculty, staff and those associated with them to successfully
carry out the mission of the college. As a condition of employment, the College will conduct appropriate
background checks for all new hires. Mount Holyoke has designated the Office of Human Resources as
the office responsible for ensuring that background checks (CORI, SORI, Credit History, & Driver

Credential) are completed and utilized in the hiring process and Five College Office of Compliance and
Risk Management as the office responsible for facilitating background checks as articulated in this policy.

Special Instructions for Applicants: 

Apply online by application deadline. Application materials must include 1) a cover letter summarizing
interests and qualifications, 2) a complete resume or curriculum vitae, and 3) contact information for 3
professional references. 

Mount Holyoke College is a women’s college that is gender diverse. The College is committed to providing equal access and opportunity in employment and education to all employees and students. In compliance with state and federal law, Mount Holyoke College does not discriminate on the basis of race, ethnicity, color, genetic information, sex, national or ethnic origin, religion, age, physical or mental disability, marital status, sexual orientation, pregnancy, gender identity or expression, ancestry, veteran or military status, or any other legally protected status under federal, state or local law. The College does not discriminate on the basis of gender in the recruitment and admission of students to its graduate program.

Mount Holyoke College is an Equal Opportunity Employer.