Cook

NORTHAMPTON Cook Cooks work either 9 or 12-month schedules. These are

40hr/week, fully benefited positions. Applications will be reviewed as

openings become available. If you are selected to interview, you will be

contacted directly. Minimum Qualifications: Completion of high school

education or vocational school education plus a minimum of two years of

educational and or commercial experience in quantity cookery that

includes baking. Ability to communicate effectively both verbally and in

writing and perform basic arithmetic functions. A current state-approved

sanitation certificate is required. Culinary Arts Degree at a

post-secondary level is preferred. Requirements of the position are

consistent with the responsibilities and duties of persons within the

food service profession in adherence with all state and federal

guidelines. Skills: Ability to tolerate exposure to water and cleaning

chemicals, higher than normal noise levels, and heat and humidity

consistent with that produced by commercial kitchen equipment. Must

demonstrate adequate physical strength and coordination to effectively

cook, clean and receive supplies while properly utilizing standard food

service utensils and equipment. Must be able to safely lift and move 50

pounds, work from a step stool, walk and stand for prolonged periods of

time, bend, reach, pull and push. Must also be able to manipulate

utensils and equipment repetitively for variable periods of time - up to

65% of an assigned shift. Must be mobile between kitchen and dining

areas and other campus food service areas. Must possess the sensory

ability to taste/smell. Must possess good vision with or without

correction. Must practice good personal hygiene and wear clean uniforms

in compliance with public health standard and consistent with college

policy. Must adhere to the sustainability initiatives set by Dining

Services. For more details and full job description please see website.