Full Cook

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 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 10:30 am 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…

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