A Cook’s Assistant position, 40 hours per week, 12-month, year-round, reporting to the Senior Operations Manager for Mission Park Production is available in the Mission Dining kitchen. The schedule will be 10:30 am – 7:00 pm Sunday, 12:00 – 8:30 pm Monday through Thursday, with Friday and Saturday off. Schedules are subject to change based on the needs of the department.

Responsibilities:

• Assisting the cooks in the overall function of the kitchen as it pertains to food quality preparation, temperatures, tastes, appearance, and garnishing, as well as overall sanitation of kitchen, equipment, and storage areas.
• Prepping food per instructions from the First or Second Cook following standardized recipes.
• Filling in production reports at the end of the meal period.
• Cleaning and sanitizing service and food areas as needed during and at the end of shift periods.
• Operating kitchen equipment including the Robo-Coupe, Slicer, Food processors, Peeler, and handling knives regularly.
• Ensuring all food items being produced are accurately labelled for food allergens, generated from FSS utilizing Net Nutrition and Bartender program prior to being stored or sent to a dining unit.
• Ensuring proper HACCP guidelines while following the MA codes as they pertain to food, inventory control, and sanitation.
• Ensuring that sound environmental practices, composting, recycling, and overall pre-consumer waste reduction measures are being followed utilizing Lean Path.
• Staying up to date in BBP and MSDS training.
• Steritech Compliant.
• Establishing, with manager, daily/weekly cleaning schedules for unit kitchen and assigning staff responsibilities.
• Performing other duties as assigned.

Qualifications:

• Must be able to work independently, stand for prolonged periods of time, and handle heavy material involving lifting and bending and complete duties as assigned.
• This job requires the lifting of objects up to 40 lbs.
• Must be enthusiastic, energetic, and possess strong customer service skills.
• Ability to relate to customers and staff in a professional manner.
• HACCP federal guideline certification desirable.
• One year minimum kitchen experience with some experience preparing and cooking.

Application review will begin on December 16, 2024, and will continue until the position is filled. Employment at Williams is contingent on the verification of background information submitted by the applicant, including the completion of a criminal record check, and education when applicable. Decisions regarding appointments, promotions, and conditions of employment comply with applicable federal or state law prohibiting discrimination based on race, color, sex, national origin, religion, age, disability, marital status, sexual orientation, gender identity or expression, ancestry, or military service.

Beyond meeting fully its legal obligations for non-discrimination, Williams College is committed to building a diverse and inclusive community where members from all backgrounds can live, learn and thrive. As part of this commitment, we will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process please feel free to contact us via phone at (413) 597-2681 or email at hr @williams.edu.

• 40 hours per week, year-round position.
• Pay starts at $21 per hour, commensurate with experience.
• Two days off each week (Friday and Saturday).

• Ability to work independently and stand for prolonged periods.
• Experience in kitchen operations with a minimum of one year in food preparation and cooking.
• Strong customer service skills and ability to relate professionally to customers and staff.
• Knowledge of HACCP guidelines and certification desirable.
• Ability to lift objects up to 40 lbs.