Dining Services Cook

Position: Dining Services Cook

Reports To: Executive Chef

Department: Dining Services

Employment Type: Non-Exempt/Full-Time / Year-Round

Position Overview

The Dining Services Cook is a key member of the culinary team responsible for preparing and executing high-quality meals for the Brewster community. This role ensures exceptional food quality strict adherence to health and safety standards and timely service in a collaborative kitchen environment.

Key Responsibilities

• Prepare and execute daily breakfast lunch and dinner services for the community and special campus events as directed.
• Execute large-batch cooking efficiently while ensuring proper service temperatures timing and presentation.
• Utilize proper culinary procedures standardized recipes and safe food handling practices across all preparations.
• Maintain station organization cleanliness and sanitation before during and after service.
• Ensure accurate daily recording of required temperature logs for food products and equipment.
• Implement and complete daily and periodic cleaning schedules for all kitchen equipment and stations.
• Maintain clear proactive communication with the Sous Chef kitchen staff and management.
• Deliver friendly professional customer service to students faculty staff and campus visitors.
• Perform additional duties as assigned to support overall dining hall operations.

This is a full-time non-exempt calendar-year position. Brewster serves 3 meals/day for 7 days a week. Flexibility to work afternoons/evenings as well as weekends and various catering events throughout the year.

Brewster offers generous benefits including medical dental and vision insurance life and long-term disability meals in our dining hall fitness membership retirement match paid time off including vacations sick time holidays and a paid week off at the end of the calendar year.

If you are an energetic individual who enjoys a fast-paced environment and is ready to contribute to a vibrant educational community we want to hear from you!

• Previous experience in food service is required
• Associate degree (A.C.S.) or formal training in Culinary Arts preferred.
• ServSafe Certification preferred.
• Proficiency in commercial culinary techniques batch cooking and station management.
• Excellent time-management skills with the ability to meet strict meal production timelines.
• Strong verbal communication and interpersonal skills.
• Dedicated commitment to kitchen safety sanitation and customer service.