Cook
Description: Cook Full-time, non-exempt, 37.5 hours/week $20-22/hour On-Campus Reports to: Executive Chef VLGS Benefits and PTO include: - Full benefits (medical, dental, vision, etc.). - 403b including 4% employer contribution. - 2 weeks of paid vacation in addition to paid personal and sick days. - 11 paid holidays plus two weeks of paid days off for Summer and Winter breaks. - Employee Assistance Program. - VLGS course participation with tuition assistance. - Flexible schedule potential. Vermont Law and Graduate School is committed to cultivating and preserving a culture of inclusion and connectedness. We grow and learn better together with a diverse group of faculty, staff, and students. In recruiting for faculty and staff, we seek unique backgrounds to enrich and challenge our community. Position Summary: The Cook plays an essential role in the daily café and catering food preparation by preparing high-quality food for café services, Grab & Go offerings, and catered events. This position supports all aspects of kitchen production, including food preparation, line setup, short-order cooking, and maintaining a clean, safe, and organized kitchen environment. The Cook works collaboratively with the kitchen team to ensure efficient operations and consistent food quality. Key Duties and Responsibilities: Prepare and cook menu items for café service, Grab & Go, and catered events. Complete daily prep tasks including chopping vegetables, portioning proteins, preparing sauces, and assembling ingredients. Execute recipes and food production standards. Short-order ticket preparation. Set up, stock, and maintain kitchen stations and supplies for daily operations. Maintain food safety and sanitation standards, including proper food storage and workspace cleanliness. Monitor inventory levels and communicate product shortages or operational needs. Collaborate with kitchen staff to support smooth, timely food production and service. Ensure food quality, consistency, and presentation meet café standards. Requirements: Required Education, Skills, and Experience: Minimum of 2 years of cooking experience in a restaurant, café, institutional food service, or catering environment. Proficiency in a variety of cooking methods and kitchen equipment. Experience or knowledge of preparing food for vegan, vegetarian, and gluten-free diets. Banquet and catering experience preferred. Strong organizational skills with the ability to multitask in a fast-paced environment, along with demonstrated proficiency in hot line cooking during service. Ability to work collaboratively and support multiple areas of café operations as needed. Knowledge of food safety, sanitation, and proper food handling practices. ServSafe Certification is required. Candidates without certification must obtain it within the first six weeks of employment. Other Requirements: Ability to stand and walk for extended periods. Ability to lift up to 25 pounds. Must be legally authorized to work in the United States without sponsorship. Ability to perform essential job functions with or without reasonable accommodation. Application Requirements: Please attach a resume and cover letter for consideration. If you are applying from a third party website (Indeed, etc.) and are unable to attach additional materials to your online application, please apply directly at or email required documents to Christine Saul, . As part of our commitment to compliance with the Americans with Disabilities Act, candidates who meet the qualifications for this position and who require accommodations to apply should contact Human Resources at . Vermont Law and Graduate School strives to raise the bar for being an Equal Opportunity Employer, and we prohibit discrimination based on race, color, religion, ancestry, sex, sexual orientation, gender identity, age, national origin, place of birth, marital status, disability, veteran's status, HIV status, pregnancy, genetic information, health insurance status, and crime victim status. pm20 Compensation details: 20-22 Hourly Wage PI130cb-1642
