Cook

Job no: R-0000003723 Position Title: Cook Faculty or Staff: Staff Full Time or Part Time: Full time In-Person, Hybrid, or Remote: In-Person Minimum Starting Rate of Pay: $28.76 Rate of pay commensurate with experience Start Date: 11/16/2026 Job Description: Mount Holyoke College Dining Commons offers a diverse array of cuisines tailored to meet various dietary preferences and need. Our menu frequently rotates to provide students, faculty, and staff with an expansive selection. Highlights include the customizable WOK station, offering personalized stir0fry dishes, and the Baraka station, specializing is Halal cuisine. For those seeking Kosher options, the L’Chaim station is available.

Our culinary team is dedicated to crafting nutritious, flavorful meals that cater to the diverse tastes of our students, faculty, and staff. We prioritize safety and sanitation in All meal preparations. In addition to Vegan and Vegetarian options, we strive to create an inclusive dining environment where every person, despite their dietary needs can enjoy healthy and delicious foods. This is a 34-week academic year position, running from September through May. Please note that services may not be required during periods when school is not in session.

Essential Job Functions: As a Cook, you will operate under the supervision of the Chef Manager, Lead Cook, Executive Chef, Associate Director of Culinary Operations, and Dining Managers. Your primary responsibilities include: Preparation of recipes while ensuring safe handling and proper food preparation techniques. Adherence to sanitation and Board of Health (BOH) regulations, including proper receiving and storage procedures. Record daily temperatures of all food items and maintain production records to ensure food safety, compliance with BOH regulations. Complete administrative tasks such as providing accurate information for menu planning and inventory management on a daily basis.

Comply with the proper dress code designated by the Dining Department an be neat in appearance and work habits to comply with safety and sanitation regulations. Collaboration with culinary team members to facilitate smooth and efficient operations. Food preparation using methods such as boiling, roasting, sautéing, steaming, baking, frying, and grilling/broiling. Customization of meals to accommodate customer preferences and dietary restrictions. Assurance of accurate allergen information and ingredient labeling. Consistent use of standardized recipes to maintain food quality and presentation. Batch cooking to minimize waste and ensure fresh food availability.

Implementation of inventory management practices, including regular inventory counts and First in, First out (FIFO) method utilization. Proper maintenance of cooking equipment and up-keep a clean and organized workspace. Display a positive and cooperative attitude while maintain a strong work ethic. Duties, responsibilities and activities may change or new ones may be assigned at any…

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