Dining Services Junior Cook

Harvey Mudd College•Claremont, CA

1d•$23 - $26•Onsite

About The Position

Under the general supervision of the Senior Director for Dining Services and Facilities Events this position will perform routine and some non-routine tasks related to the production, presentation, and service of hot and cold food products for Dining Services operations.

Requirements

Any combination of education and training that provides the required knowledge, skills, and ability for the position. Formal culinary training is desirable.
Minimum of one year of paid employment experience in the preparation, production, and service of high-volume meals in a fast-paced food service environment.
Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift, up to 30 pounds from floor to waist level without assistance, climb ladders up to six feet with assistance and up to three feet unassisted, and be able to work on feet for prolonged periods of time.
Understand and follow oral and written instructions in English.
Read and follow recipes and produce items to specifications.
Perform simple arithmetic functions relating to preparation of food.
Establish and maintain cooperative working relationships.
Work well without continuous supervision.
Wear uniform and safety equipment as required.
May be required to satisfactorily complete a post-offer functional capacity physical test.
Physical fitness and ability to learn safe food handling and production methods.
Ability to count, read analog thermometers and record basic numerical information in writing.
Good personal hygiene.
Willing and able to work overtime in emergency situations, and mandatory during special events such as Family weekend, Alumni weeks, Orientation week, Commencement week or any VIP events as communicated by management.

Nice To Haves

Formal culinary training is desirable.

Responsibilities

Use a variety of manual and automated kitchen equipment to cook, measure, mix, wash, peel, cut, slice, or shred meats, fruits, vegetables, and other products/ingredients.
Follow approved recipes and food presentation standards to prepare, season, marinate, cook, taste, carve and serve soups, meats, vegetables, and desserts; trim and cut meats, poultry, and fish.
Take and record “cook to” and holding temperatures, at prescribed intervals, to assure compliance with Hazard Analysis and Critical Control Points (HACCP) guidelines.
Properly use “Just in Time” and “Batch” cooking to ensure freshness and minimize leftover and/or excess food production; use leftovers to minimize waste.
Follow required procedures for preparation and service of vegetarian and vegan products.
Set-up and maintain food service lines and steam tables, using approved standards for garnishing and appearance.
Provide a high level of service in a self-sustained station (i.e., prep, cook and serve food); set-up and maintain food service lines and steam tables at assigned workstation.
Maintain and record food production information for each meal, record meal counts.
Label and date all items produced, and store them in appropriate containers and areas.
Pull/prep items required by recipes for a few days in advance of production and communicate information to appropriate managers and staff.
Assist with catering production as required by manager or lead.
Assist with production and other food preparation staff in the kitchen.
Inform the Executive Chef, Lead chef or other appropriate manager of food quality and quantity issues in a timely manner.
Use HACCP and Personal Protective Equipment (PPE) standards in all kitchen production areas to ensure a safe kitchen.
Responsible for submitting weight on leftover food on the Lean Path system after the meal period or as instructed by the Executive Chef.
Other related duties as assigned.