Job Information
Bowdoin College SuperSnack Cook III (Thorne - Late night shift) in Brunswick, Maine
SuperSnack Cook III (Thorne - Late night shift)
Posting Number S01344JP
Department Dining Service - Thorne Hall
Job Summary
Bowdoin College is located in Brunswick Maine with a student population of almost 2000. We make everything from scratch and are consistently rated in the top 10 for college dining! We have our own butcher shop, bakeshop, and organic garden that all supply food to our 2 dining halls and 3 retail locations.
Under the general direction of the Head Chef and Assistant Chefs, with guidance from higher level Cooks in Thorne Hall, the Cook III is an entry level position providing support in food preparation work environment sanitation. These include:
Providing the kitchen with support on basic cooking tasks such as vegetable prep, simple recipe production, and keep up with basic sanitation.
Preparation of ingredients in recipes for both hot and cold food production.
Assisting with catering function set-ups and preparation.
Operating cold food prep and short-order cooking equipment .
Maintaining workspace in a clean and sanitary manner.
Serving or replenishing foods on the hot and cold serving lines.
Reading recipes and preparing to specifications.
Perform task support in diverse culinary departments such as cold foods or bake shop including preparing ingredients for use in recipe production.
Pay, Benefits, and Perks:
The starting pay range for this position will be $20.50/hour (Eligible for overtime, shift, and weekend pay differentials). Compensation based on your skills and experience.
Shift differentials (2nd shift – 10% shift differential, 3rd shift – 15% shift differential, plus an additional $1.00/hour during weekend working hours).
New employees in Dining will receive a $500 sign-on bonus (½ paid at first check and ½ paid after 90 days of eligibility requirements are met).
Health Plans (Effective on date of hire)
Vision and Dental Insurance
Life Insurance and Disability Insurance
$1,000 Employee Referral Program Bonus
Generous Retirement Plan – 10.12% annual compensation contribution (Eligible after 1 year of service and age 26 )
Accrue up to 10 day of vacation (1st year), 15 days (2nd year)
Accrue up to 12 days of personal/sick time
17 Paid Holidays
Paid Parental Leave (After 1 year)
Access to many of the College’s facilities including the gym and pool (Including household)
Free fitness and wellness classes
And more: https://www.bowdoin.edu/hr/benefits-perks/index.html
Education/Skills Requirements
Required:
High school diploma or equivalent.
Demonstrated reliability and ability to work quickly and efficiently.
Must be able to work independently within a team atmosphere.
Must demonstrate good personal hygiene practices.
Self-motivated, possess good decision making, and organizational skills
Commitment to customer service.
Ability to multi-task and follow written and oral direction.
Ability and drive to learn new tasks
Ability to work independently within a team atmosphere
Preferred:
Culinary Degree and demonstrated understanding of basic cooking techniques and their application in catering and/or institutional settings.
Experience Requirements and/or Equivalents
Required:
Minimum of 1 years of experience in kitchen production or food service.
This position is subject to a pre-placement physical and criminal background check.
A valid driver’s license and the ability to meet the requirements of the College’s Motor Vehicle Use Policy.
ServSafe Certification (Dining employees will be provided training within their first six months to become certified)
Preferred:
2 – 3 years of experience in kitchen production or food service.
Demonstrated understanding of basic cooking techniques and their application in catering and/or institutional settings.
Standard Work Days and Hours
Available shift:
- Monday and Sunday: Off, Tuesday and Wednesday: 6:30 am – 2:30 pm, Thursday, Friday and Saturday: 6:00 pm – 2:00 am.
The role will be required to work occasional overtime, holidays, and during weather emergencies, in addition to working major college events and weekends (i.e., Parent’s Weekend, Commencement, and Reunions).
This position is a full-time. academic-year round position working 40 hours/week for 38 weeks (.73 FTE )
An academic-year round employee is not scheduled to work during winter, spring, and summer breaks.
About Bowdoin
Bowdoin embraces diversity in all forms, and the College is home to talented students, faculty and staff—with a variety of racial, ethnic, cultural, and socioeconomic backgrounds; religious beliefs; and gender identities, among other factors.
We encourage applications from candidates committed to the support of an inclusive campus community and those who will enrich and contribute to the College’s multifaceted diversity. We value a community in which individuals of all backgrounds are warmly welcomed and encouraged to succeed.
Founded in 1794, Bowdoin has maintained its commitment to the liberal arts for well over 200 years. Bowdoin’s reputation as a preeminent liberal arts college rests on the excellence of its faculty, students, and staff; intimate size; strong sense of community; and connections to the people, history, and natural beauty of Maine.
Bowdoin’s campus is situated in a beautiful natural setting. Located in Brunswick, Maine, a town of approximately 20,000, the College is a short drive from the Maine coast, twenty-five miles from Portland and 120 miles from Boston.
Shift
Employment Category Full Time Academic Year
FTE 0.73
Benefits Eligible Yes
Pay Type Hourly
Background Check Package Requirements Support Staff
Is driving a vehicle (e.g. Bowdoin vehicle or off road vehicle, rental car, personal car) an essential function of this job? No
Is a pre-placement physical required for this position? Yes
Posting Date 10/04/2024
Applications Accepted Until
Open Until Filled No
Type of Posting Internal/External
Special Instructions to Applicants
EEO Information
Bowdoin College complies with applicable provisions of federal and state laws that prohibit unlawful discrimination in employment, admission, or access to its educational or extracurricular programs, activities, or facilities based on race, color, ethnicity, ancestry and national origin, religion, sex, sexual orientation, gender identity and/or expression, age, marital status, place of birth, genetic predisposition, veteran status, or against qualified individuals with physical or mental disabilities on the basis of disability, or any other legally protected statuses.
Supplemental Questions