Cook I (Part-Time)

Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening.

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Location:

Claremont, CA

Job Posting Title:

Cook I (Part-Time)

Job Details and Requirement:

Department : Dining Services Supervisor : General Manager

GENERAL DESCRIPTION

Complete preparations for hot and/or cold items as needed. Complete set-up, operation and breakdown of the assigned station which may include salad bar, ovens, grill, omelet bar, café pantry, fruit and yogurt bar, and catering. Assist with preparation of other items as needed and assigned by chef or supervisor. Assist the Bakers and Deli Station when needed. Great food, outstanding safety and sanitation practices, organizational skills and an understanding of the meal flow are key elements of this job.

This is a bargaining unit position. Union dues are required.

ESSENTIAL FUNCTIONS

• •Prepare all hot and cold items to support the production of the meal, including but not limited to salad bar items, fruits, sauces, dressings, condiments, breads, doughs and garnishes.
• •Separate into appropriate portions to aid in speed of service. Prepare the daily special as per the published menu for salad bar, ovens, grill, omelet bar, fruit and yogurt bar, café pantry, and/or catering events.
• •Set up and garnish assigned station prior to the beginning of the meal. Verify that station signage is correct for the given meal service and in accordance with Bon Appétit’s Great Expectations and Circle of Responsibility programs.
• •Monitor and prepare additional ingredients as necessary for assigned station.
• •Assist with hot or cold food preparation when needed at other stations, and as assigned for catering and special events.
• •Verify all food temperatures are in the safety zone and record on the time/temperature log prior to opening and every 30 minutes thereafter. Notify a manager for corrective actions if needed.
• •Cook on a per-order basis as required or needed based on assigned station and menu.
• •Be able to discuss ingredients and preparation methods with managers, including identifying allergens to management when asked about composition of items being served Wrap, label, date and store refrigerated items in walk-in immediately after meal period.
• •Wrap, label, date and store all other items after meal period
• •Utilize FIFO (first in, first out) methodology in all facets of production and storage. Communicate with the chef and team members about production levels and leftovers to minimize food waste.
• •Assess production needs with the chef and team members throughout the day.
• •Break down and clean assigned station at the conclusion of the meal according to the closing checklist.
• •Clean and sanitize all work areas and stations after meal period. Responsible for “clean as you go” practices at all work areas.
• •Clean and sanitize stainless counters; sweep and mop floor in your immediate work station. Clean and sanitize service area related to assigned station.
• •Assist with setting up the next meal as time permits and as assigned by management Bring new ideas to assigned station through interaction with the chef, customers and independent research.
• •Serve and clean on line when needed and as assigned. Follow all food safety and sanitation standards, as well as workplace safety protocols.
• •Perform other essential duties and tasks specific to the position and as assigned by the chef or supervisor.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess knowledge, skills and ability to be able to successfully perform the essential functions of the position or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.

• •Ability to understand and carry out oral and written directions and recipes in English.
• •Ability to effectively communicate in English with team members and guests regarding meals.
• •Skilled and proficient in the safe use of knives and a variety of commercial kitchen equipment.
• •Ability to create specialty items at the direction of the chef and by executing recipes.
• •Knowledge of food ingredients, including common allergens, and ability to discuss them and their preparation methods with the chef in English.
• •Ability to work and interact effectively and cordially with a diverse community of managers, coworkers, students, staff, faculty and other guests.
• •Effective and efficient organizational skills and ability to focus in a busy and noisy environment.
• •Must have a positive attitude and great customer service skills to guests and team members alike.
• •Expertise with safe food handling standards, proper sanitation and workplace safety, with the ability to communicate and exemplify those standards with team members. These include Hazard Analysis Critical Control Point (HAACP) guidelines, ServSafe and Personal Protective Equipment (PPE) requirements.
• •Ensure compliance with safety rules and regulations, proper use of personal safety equipment, food preparation equipment, and cleaning compounds.
• •Ability to provide the highest quality products and service to customers at all times in a fast-paced, time-sensitive work environment with a heavy workload, without sacrificing quality or safety standards.
• •Must have the ability to transport self to work reliably.

Education/Experience: High school diploma or GED; or any combination of education and experience that provides the required knowledge, skills and abilities. A minimum of six months of directly related experience.

Preferred Qualification : Previous experience with hot/cold kitchen prep is desirable. one year of full-time experience is preferred in a high-volume, fast-paced environment.

Licenses/Certifications : Must have a valid California Food Handler’s Permit.

Supervisory Responsibility : None

Time Type: Part-time, 20 hours per week , 10-month per year

Work Schedule : This part-time position works 20 hours per week over 10 months per year from August to May annually. The 20 hours are assigned from Saturday to Friday, 6:00 am to 11:00 pm when classes are in session, but may vary due to the needs of the department or College. Work will include nights, weekends and holidays. Work schedules may vary due to the needs of the College or department and it is the employee’s responsibility to check the assigned schedule on a weekly basis.

Work Model : On-Campus

Compensation: Union contract rate of pay $27.69 per hour

Pitzer College is committed to providing comprehensive benefits to eligible employees and their eligible dependents. Our benefits package includes competitive compensation, health, dental, and vision insurance, retirement savings plans, generous paid time off (vacation, holidays, sick time, parental leave, bereavement, etc.), tuition reimbursement, tuition exchange program participation and more.

Physical Requirements : This is a very active position.

• •Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, reach, lift up to 50 pounds from ground to waist level without assistance, and be able to work on feet for prolonged periods of time.
• •Must have high energy and stamina to keep up with a fast-paced, time-sensitive and heavy workload.
• •Must have manual ability and dexterity to grasp, grip and safely operate commercial kitchen equipment.
• •Employment is c