Job Details

Position Title:
Full Cook
Bryn Mawr College:
Erdman Dining
Location:
Bryn Mawr College Campus
Job Description:

Bryn Mawr College is seeking Full Cook to perform a variety of related to the preparation and presentation of all meals and catering atWyndham 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