First Cook, Williams College
Posted on April 07, 2025Written by Williams College
General Description
Williams College is hiring a First Cook.
Join our dynamic team at Driscoll Dining Hall as a First Cook, where your culinary expertise will shine in a fast-paced, rewarding environment. This role is essential in ensuring high-quality food preparation and service for our students, faculty, and staff.
Position Details: Pay starts at $30.00 per hour, commensurate with experience.
Hours: 40 hours per week, 12-month year-round position
Schedule: Tuesday, Thursday, Friday 10:30 a – 7:00 pm, and Wednesday and Saturday 11:45 am – 8:15 pm; off on Sunday and Monday. All schedules are subject to change based on the needs of the department.
Reporting to: Unit Manager at Driscoll
Application review will begin immediately and continue until the position is filled. This full-time position is eligible for Williams College’s robust benefits package designed to support you in your work and overall health and wellness.
Essential Job Functions
Responsibilities
- Assist with overall kitchen functions related to food quality, preparation, temperatures, tastes, appearance, garnishing, and sanitation of kitchen and storage areas.
- Ensure accurate labeling of food items for allergens using the FSS system and Net Nutrition.
- Utilize the Lean Path Waste Reporting System for managing pre-consumer waste and oversee recycling efforts.
- Forecast and order menu items timely using the CBORD FSS System, including evaluating and storing weekly menu food items.
- Support sustainable practices by purchasing locally grown produce when possible and maintain budgeted food expenses.
- Review weekly cost per meal (CPM) with the manager for necessary menu adjustments while ensuring food quality.
- Maintain inventory levels not exceeding two weeks and complete accurate production records in compliance with MA food code.
- Prepare allergen meals according to the allergen meal prep chart and action plan to ensure safety standards.
- Demonstrate culinary skills and provide staff training by preparing daily menu items and managing food-related functions.
- Participate in planning cycle menus, special functions, festive meals, and display cooking with a focus on diversity and nutritional value.
- Uphold sanitation, safety, food quality, and service standards in line with Williams Dining Service’s Quality Assurance Program and HACCP.
- Conduct continuous training on food allergens and physical safety during weekly staff meetings.
- Maintain safe food holding temperatures throughout meal service using food thermometers.
- Attend unit, production, allergen, and department meetings regularly.
- Assist the manager in developing a professional kitchen staff and address issues per Williams Dining Services Conflict.
- Establish daily/weekly cleaning schedules for the kitchen and assign staff responsibilities for major cleaning.
- Report safety and maintenance concerns to the manager as observed or reported by staff.
- Perform additional tasks as required to support kitchen operations for student board and campus events while ensuring food quality and customer service.
Qualifications
- Minimum of five years of experience in food service operations, including food production, service, sanitation, and forecasting.
- Ability to work independently or as part of a team, solve problems, and organize details effectively.
- Experience with computerized food service management systems and completion of a formal culinary training program is desirable.
- Capability to lift heavy objects, stand, and remain active for long periods.
- ServSafe and/or HACCP federal guideline certification is necessary.
- Allergen Awareness certification preferred.
- Proficient in computer programs such as FSS/CBORD, BarTender, Excel, and Word.
2025-0075
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