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.