Maine Staffing
Late-Night Cook
Located in Brunswick, Maine, Bowdoin College boasts 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 two dining halls and three retail locations. Under the general direction of the Head Chef and Assistant Chefs, with guidance from higher level Cooks in Thorne Dining Hall, we are seeking a late-night Cook to support our SuperSnack operation at Thorne Dining Hall. SuperSnack is a highly popular, late-night dining service for students. Key responsibilities include, but are not limited to: 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 Compensation: The hourly pay rate for this position is $21.00 per hour 10% Shift Differential for hours worked from 3:00 pm to 11:00 pm 15% Shift Differential for hours worked from 11:00 pm to 2:00 am Supersnack Premium of an additional $4.00 per hour for hours worked from 10:00 pm to 2:00 am Weekend Differential of an additional $1.00 per hour for hours worked on Saturday and Sunday New employees in Dining will receive a $500 sign-on bonus ( paid at first check and paid after 90 days of eligibility requirements are met) Benefits and Perks: Medical Insurance (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 Colleges 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: High school diploma or GED required; Associates or vocational/technical degree in the culinary or related field preferred ServSafe certification required (or willingness to obtain within six months of employment) Working knowledge of basic cooking techniques and their application in catering and/or institutional settings Ability to efficiently work independently and within a team atmosphere Self-motivated with strong decision-making and organizational skills Ability to multi-task and follow both written and oral directions Willingness and ability to learn new tasks Strong commitment to customer service Experience Requirements and/or Equivalents: At least 1 year of experience in kitchen production or food service industry Applicants must meet the minimum qualifications in this posting to be considered for hire. Standard Work Days and Hours: This is an onsite, full-time, academic year-round position, working 40 hours per week for 38 weeks per year (0.73 FTE). The role includes occasional overtime, weekends, holidays, and weather emergencies, as well as coverage during major college events such as Parents Weekend, Commencement, and Reunions. An academic year-round employee works from August through May and is not scheduled to work during winter, spring, or summer breaks. The regular work schedule for this position is as follows: Monday: Off Tuesday: 12:15 pm to 8:15 pm Wednesday: 12:15 pm to 8:15 pm Thursday: 6:00 pm to 2:00 am Friday: 6:00 pm to 2:00 am Saturday: 6:00 pm to 2:00 am Sunday: Off Employment at Bowdoin College is contingent upon satisfactory completion of applicable background checks. About Bowdoin: Bowdoin embraces diversity in all forms, and the College is home to talented students, faculty and staffwith 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 Colleges multifaceted diversity. Founded in 1794, Bowdoin has maintained its commitment to the liberal arts for well over 200 years. Bowdoins 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. Bowdoins 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.
Located in Brunswick, Maine, Bowdoin College boasts 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 two dining halls and three retail locations. Under the general direction of the Head Chef and Assistant Chefs, with guidance from higher level Cooks in Thorne Dining Hall, we are seeking a late-night Cook to support our SuperSnack operation at Thorne Dining Hall. SuperSnack is a highly popular, late-night dining service for students. Key responsibilities include, but are not limited to: 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 Compensation: The hourly pay rate for this position is $21.00 per hour 10% Shift Differential for hours worked from 3:00 pm to 11:00 pm 15% Shift Differential for hours worked from 11:00 pm to 2:00 am Supersnack Premium of an additional $4.00 per hour for hours worked from 10:00 pm to 2:00 am Weekend Differential of an additional $1.00 per hour for hours worked on Saturday and Sunday New employees in Dining will receive a $500 sign-on bonus ( paid at first check and paid after 90 days of eligibility requirements are met) Benefits and Perks: Medical Insurance (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 Colleges 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: High school diploma or GED required; Associates or vocational/technical degree in the culinary or related field preferred ServSafe certification required (or willingness to obtain within six months of employment) Working knowledge of basic cooking techniques and their application in catering and/or institutional settings Ability to efficiently work independently and within a team atmosphere Self-motivated with strong decision-making and organizational skills Ability to multi-task and follow both written and oral directions Willingness and ability to learn new tasks Strong commitment to customer service Experience Requirements and/or Equivalents: At least 1 year of experience in kitchen production or food service industry Applicants must meet the minimum qualifications in this posting to be considered for hire. Standard Work Days and Hours: This is an onsite, full-time, academic year-round position, working 40 hours per week for 38 weeks per year (0.73 FTE). The role includes occasional overtime, weekends, holidays, and weather emergencies, as well as coverage during major college events such as Parents Weekend, Commencement, and Reunions. An academic year-round employee works from August through May and is not scheduled to work during winter, spring, or summer breaks. The regular work schedule for this position is as follows: Monday: Off Tuesday: 12:15 pm to 8:15 pm Wednesday: 12:15 pm to 8:15 pm Thursday: 6:00 pm to 2:00 am Friday: 6:00 pm to 2:00 am Saturday: 6:00 pm to 2:00 am Sunday: Off Employment at Bowdoin College is contingent upon satisfactory completion of applicable background checks. About Bowdoin: Bowdoin embraces diversity in all forms, and the College is home to talented students, faculty and staffwith 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 Colleges multifaceted diversity. Founded in 1794, Bowdoin has maintained its commitment to the liberal arts for well over 200 years. Bowdoins 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. Bowdoins 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.