First Cook

The First Cook is responsible for the service and preparation of food in the dining hall. The First Cook is capable of preparing and cooking most or all of any given meal with minimal direct supervision. The First Cook provides direction to Food Service Workers and Cooks in the execution of various meals. The First Cook reports to the Production Manager, and may also take direction from the Chef or Special Events Chef.

Primary Duties and Responsibilities

• Cooking and Food Preparation
  • Cook various dishes including meats, vegetables, starches, soups, and other items for service at both sit-down and cafeteria-style meals.
  • Prepare various ingredients including vegetables, fruits, and meats as directed for use in standardized recipes.
  • Use commercial kitchen equipment including ovens, steamers, kettles, ranges, fryers, mixers and slicers.
•  Kitchen Maintenance
  • Clean and sanitize commercial kitchen equipment including ovens, steamers, kettles, ranges, fryers, mixers and slicers.
  • Clean and sanitize work areas, food storage areas, sinks, carts, racks, and all other areas and items used for food preparation and service.
• Food Service
  • Set up and maintain various food stations, buffets, and beverage areas. Keep areas clean and stocked with all necessary items.
  • Maintain and sanitize dining tables.
  • Serve food for both sit-down and cafeteria-style meal services.
  • Provide excellent customer service to all guests in the dining hall.
• The First Cook gives direction to Food Service Workers and Cooks in order to execute all aspects of breakfast, brunch, and lunch meals. This includes but is not limited to leading the preparation and service of sit-down meals.
• Adhere to food safety standards at all times.

Job Specifications

• Completion of 12th grade or equivalent
• 3 - 5 years of experience in food service, food preparation, sanitation, and safety practices in a commercial kitchen.
• ServSafe certification required, or willingness to become certified.
• Significant experience with proper methods of cooking various food items, including meats, vegetables, starches, and salads.
• Ability to meet schedules and time lines.
• Ability to understand and follow oral and written instructions.
• Ability to communicate and work cooperatively with others.
• Ability to understand hazards and follow safety procedures when using chemicals and equipment.
• Demonstrated commitment to diversity and inclusion and to serving the needs of a diverse community

Compensation & Benefits

Deerfield Academy offers a competitive total compensation package, where base compensation or salary is just one component. Pay within the published range is determined by factors such as qualifications, job-related knowledge, skills, and experience, allowing for growth and progression within the role.

We also offer a comprehensive suite of benefits to eligible employees, including:

• Health & Financial: Medical, dental, and vision insurance; a 403(b)-retirement plan; and employer-paid life and disability plans.
• Time Off: Generous paid time off and paid holidays.
• Campus Perks: Tuition remission, fitness center access and complimentary dining hall meals

See benefit plan details here.

Working Conditions

• Ability to work a flexible schedule as required by the Academy, including nights, weekends, and overtime.
• Ability to sustain manual labor for eight hours or more.
• Ability to stand and/or walk on a hard surface for eight hours or more.
• Ability to lift and/or carry up to 50 lbs occasionally and up to 20 lbs frequently.
• Ability to stoop frequently.
• Ability to reach with hands and arms frequently.
• Ability to frequently grasp and manipulate objects with both hands.
• Ability to frequently perform tasks of repetitive motion with arms, hands and wrists, such as cutting, slicing, stirring, and serving food.
• Worker is frequently subject to heat from cooking equipment and cold from walk-in refrigerators and freezers.
• Worker is occasionally subject to extreme heat or humidity in kitchen area.
• Worker is frequently subject to loud noise.
• Worker is frequently exposed to chemical agents.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classifie