The Swing Cook is a full time benefit eligible position responsible for preparing and cooking
meals, preparing desserts and prepping the pantry for the Seminary community. This position will
work closely with other kitchen staff contribute to a collaborative and efficient team environment,
while contributing positively to team morale.
HOURS: Regularly Sunday – Thursday 6a-2p with the ability to work flexible schedules and shifts as
needed depending on workload and business levels, including nights, weekends and holidays with a
modified schedule over the summer months.
COMPENSATION: Dependent on experience plus comprehensive benefits package.
ESSENTIAL FUNCTIONS:
• Prepare and set up station before the start of service and maintain station throughout shift to
promote cleanliness, organization, efficiency and to ensure proper food handling.
• Ensure that all ingredients are fresh, properly stored, and prepared for cooking as well as
properly stored in coolers.
• Follow standardized recipes to include various cooking techniques.
• Monitor the quality of food being prepared, ensuring it is cooked to the correct doneness and
plated according to standards.
• Follow all food safety and sanitation procedures and report any issues with equipment, food, or
inventory levels to the Executive Chef.
• Regularly clean and sanitize work surfaces. Assist in cleaning kitchen equipment, utensils,
work areas and pantry station.
• Safely operate all kitchen equipment. Promptly communicate any safety concerns or equipment
malfunctions to the Executive Chef.
• Any other duties as assigned by the Executive Chef.
KNOWLEDGE, SKILLS & ABILITIES
• Ability to use various kitchen tools and equipment safely, including knives, grills, fryers,
and ovens.
• Strong culinary skills in cooking techniques such as knife skills, cold prep, salad dressing
preparations, other composed salads, desserts, brownies, cakes and muffins.
• Knowledge of food safety, including proper food handling, storage, and sanitation standards.
• Ability to work efficiently in a hot, fast-paced kitchen environment while adhering to safety
standards.
MINIMUM QUALIFICATIONS/EDUCATION/EXPERIENCE:
• High school diploma or equivalent preferred.
• Previous food service or kitchen experience preferred.
• Ability to meet the physical demands of the position and maintain regular attendance and
punctuality.
PHYSICAL DEMANDS AND WORK ENVIRONMENT:
• Ability to stand and walk for extended periods of time and lift, carry, push, and/or pull up to
50 pounds occasionally and smaller items frequently.
• Bend, stoop, reach, kneel, and twist during food preparation and cleaning activities.
• Use hands and arms to handle kitchen equipment, utensils, food items, and cleaning supplies.
• Work in environments with exposure to heat, steam, cold temperatures, and wet floors.
• Ability to work flexible schedules and shifts as needed depending on workload and business
levels, including nights, weekends and holidays.
Interested candidates should submit a résumé and/or experience and interest to sguidry@nds.edu.
