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First Cook

Job Details

TITLE: First Cook

REPORTS TO: Dining Manager

SCHEDULE: Full-Time- 40 hours per week *Essential Personnel* Schedule may vary according to departmental and Academy needs.

Pay Group



Fiscal Year Weeks




BiWkly (Hourly)



Full year (52 weeks)




Position Purpose

Responsible for the preparation of residential meals, ensuring consistent and timely production, quality, quantity and presentation of hot and cold foods.

Must embody the mission of the Dining Services Department: “A Team of Professionals dedicated to providing quality food service with a personal touch.”

Job Responsibilities

  • Produces complete residential and catered meals on a timely basis utilizing event function sheets, recipes and menu tasting.
  • High volume food preparation and cooking, strictly adhering to recipes and cycle menus.
  • Confirms that all foods produced and served are of the highest quality.
  • Responsible for taking weekly catering inventories of food.
  • Ensures that allergy control systems are being followed in accordance with departmental standard operating procedures.
  • Properly utilizes unused food products and adheres to pre/post production standards to minimize food waste.
  • Ensures quality, appearance and correct number of portions of daily menu items.
  • Ensure proper portion control and note food portions used during meals on service records.
  • Collaborates with other cooks to maintain proper inventory levels of menu items.
  • Maintains a high level of customer service.
  • Promotes a positive and congenial atmosphere for students, employees, and other customers.
  • Contributes to a positive working environment with managers and other coworkers.
  • Instructs and delegates responsibilities and work assignments of support staff in cooks’ area.
  • Oversees and coordinates production operation and staff to meet operation deadlines.
  • Adheres to, and ensures staff abide by, all menu and recipe standards.
  • Obeys all local, state, and federal safety health codes.
  • Follows the top 8 food allergens and ensures that these ingredients are clearly labeled with an allergy warning.
  • Ensures proper sanitation of work areas, kitchen equipment and all kitchen surfaces and observe all MSDS policies/procedures for safety and sanitation.
  • Observes all safety and departmental policies/procedures regarding proper handling and labeling of food and equipment while preparing, serving, and storing food.
  • Ensures that the facility and equipment are properly maintained in accordance with local, state, and federal health codes.
  • Performs other duties as assigned.
Knowledge, Skills and Competencies
  • Respect for diversity of identities and experiences, an orientation toward equity and inclusion, and cultural competency in all aspects of Academy life.
  • Experience in large volume production and knowledge of quantity food preparation methods and terminology.
  • Ability to discuss food ingredients, including allergens, and preparation methods with management.
  • Ability to work safely with knives and kitchen equipment.
  • Must demonstrate knowledge of high standards of kitchen cleanliness.
  • Ability to perform basic math computations and follow recipes.
  • Ability to correctly identify product.
  • Must possess knowledge and commit to health and safety procedures with food handling and preparation.
  • Practices excellent personal hygiene habits.
  • Ability to work a flexible schedule including extended hours, weekends, and holidays.
  • Ability to function in a fast-paced environment and under short time constraints.
  • Must possess excellent guest service and hospitality skills.
  • Strong interpersonal skills with ability to develop and maintain collegial relationships.
  • Excellent communication (written and verbal) skills.
  • Demonstrated ability to work with students by building trust and credibility.
  • Excellent analytical and problem solving skills as well as a strong customer focus.
  • A strict adherence to confidential policies is required.
  • Ability to work independently and handle multiple priorities and deadlines simultaneously.
  • Proficient in MS Office.
  • Willingness and ability to learn additional applications as needed.
  • High degree of organizational skills with the ability to be flexible and multi-task with accuracy.
  • Ability to follow verbal and written directions, maintain a professional demeanor and restraint at all times, including stressful situations.
Direct/Indirect Reports

Directs support staff in cooks’ area.

Position Requirements

  • High school diploma or GED required
  • Culinary Arts degree preferred.
  • ServSafe certification is required. Must be able to obtain certificate within 60 days of hire (attend required class and pass test).
  • Minimum 1 year directly related experience in a high volume kitchen and fast-paced environment.
  • Experience in an academic institution preferred.
  • Demonstrated experience directing work assignments of support staff in cooks’ area.
  • Experience working with adolescents in an educational setting preferred.
Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

  1. Physical demands are in excess of those for sedentary work and will require the ability to remain standing for extended periods of time, go up and down flights of steps, lift and push heavy objects as well as stoop, squat, bend, kneel, crouch, and lift.
  2. Ability and dexterity to grasp, grip and safely operate commercial kitchen equipment.
  3. Ability to lift and transport up to 50lbs without assistance.
  4. Ability to work under a range of temperature conditions such as withstanding exposure to extreme heat in the kitchen or extreme cold from freezers.
Additional Requirements
  1. Successfully complete a criminal background check (reviewed every 5 years).
  2. Clean Driving record (reviewed annually) .

*This position is considered “Essential Personnel” in the event that:
  • an emergency occurs on the PEA Campus or in the vicinity that would impact PEA;
  • inclement weather forces the closing of campus or;
  • other emergency events deemed appropriate.
Essential Personnel are required to report to or remain at work if instructed to do so if contacted directly by the supervisor (or his/her designee), the Principal or a member of the Principal’s Staff (Leadership Team


 Phillips Exeter Academy

Phillips Exeter Academy, co-founded by John and Elizabeth Phillips in 1781 who believed every student should have access to the very best education, embraces the ideals of both goodness and knowledge.

Phillips Exeter Academy is located in Exeter, a southern New Hampshire town settled by European colonists nearly 400 years ago.

The Academy campus, set in the town's village, is divided by the three principal streets of the community, creating a walkable atmosphere. Dormitories and dining halls are easily accessible from classrooms and other facilities like the student center, library, art gallery, theater, and athletic buildings and fields. Downtown stores and restaurants, as well as a riverside pathway, are just off campus.

Now a coeducational residential school with more than 1,000 high school students from the U.S. and 33 foreign countries, Exeter has a centuries-old tradition of academic excellence and a commitment to empowering Exonians to find their place in the world.

We are a community that celebrates curiosity and cultivates potential. With a student-to-teacher ratio of 5:1, more than 450 courses in 18 subject areas, and the opportunity to study on five continents, Exeter provides unparalleled opportunities for discovery and exploration, of both self and subject matter.

At Exeter, employee development will focus on nurturing careers and providing opportunities for professional growth. All employees will be given clear expectations and will be expected to perform their job responsibilities with proficiency and an appreciation of the importance of their responsibilities and a commitment to excellence. Employees seeking to develop skills and experiences in order to grow and take on new responsibilities will be supported as appropriate. Employees are entitled to clear, honest and timely feedback on the performance of their responsibilities, and will be held accountable for acting on such feedback where a need for improvement has been identified.

Employee engagement is focused on building connection and supporting the well-being of all employees. Our goal is for employees to feel connected to our community as a whole, that their work has meaning and impact, and that they are appreciated for the work that they do. Employee voice is encouraged and agency is attained through open channels of communication and engagement that support the success of the Academy. The Academy seeks to be a best place to work where all adults have a strong sense of belonging and inclusion, and where there is a common understanding of what it means to do things with a commitment to excellence, personal growth, accountability to oneself and others, respect, gratitude, humility and generosity of spirit.

Compensation and Benefits packages should attract a high performing and diverse workforce — employees who are committed to the mission and values of the school and have the skills necessary to succeed. Our compensation and benefits should be highly competitive with comparable markets. Benefits should be relevant, flexible and contribute to attracting and retaining employees of the highest talent. Our compensation structures should be transparent, clearly communicated and have the flexibility to recognize outstanding performance.

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