Cook - Caltech Dining Services

Caltech Dining Services Cook

Caltech is a world-renowned science and engineering institute that marshals some of the world's brightest minds and most innovative tools to address fundamental scientific questions. We thrive on finding and cultivating talented people who are passionate about what they do. Join us and be a part of the diverse Caltech community.

Our Caltech Dining Services Department (CDS) is in search of hiring and cultivating equally talented individuals who are positive, enthusiastic, and passionate about what they do. We are fast-paced, creative, hands-on, and round-the-clock. If you have a great team work ethic, positive attitude, and are indispensably flexible and quick to adapt to an always changing environment, join us and be a part of this leading edge and innovative community. Our mission is to provide great food, service, and experience for our students and community.

CDS operates four dining units (Browne Dining Hall, Red Door Marketplace, Broad Caf, and Avery Kitchen) for a campus community of 2,000. We also serve over 850 students, 7 days a week, through our Board Program, and maintain a burgeoning Catering Department.

Under the direction of the Chef de Cuisine and Sous Chefs, this position requires minimal supervision with proficiency in all areas of culinary services and relies on experience and quick and reasonable judgement to plan and complete assigned tasks. Has experience cooking in a high-volume restaurant or food service facility. Prepares and cooks standard or specialty food items according to recipe using a variety of cooking methods and equipment. Can incorporate substitutions, make adjustments, and understand food portioning and yield. Able to efficiently prepare and fabricate a variety of food ingredients according to recipe standards with speed and good palate. Must be versatile with the ability to learn to work at any food service station. This position should expect location shifts according to business needs. Is responsible for set-up, breakdown, maintaining a clean and organized workspace at all times. Performs work in accordance with Institute and regulatory agency safety standards and practice and performs all job duties as assigned. A positive, can-do attitude and teamwork-ethic are a must.

This is an Essential Reporting position. An employee designated as essential reporting has essential job skills that are needed for response and recovery and is expected to report to campus as soon as possible.

Essential Job Duties

• Performs full array of cooking skills as required for main dishes and side orders.
• Must work quickly and efficiently within a fast-paced work environment.
• Prepares and cooks meats, fish, vegetables, gravies, sauces, cereal, soups, fruits, bakery products, and other foods according to recipes or member orders.
• Cooks from scratch or makes substitutions as requested.
• Cleans and sanitizes work areas and equipment according to protocol, maintaining clean and organized storage and work areas at all times; deep-cleans equipment and work areas per schedule.
• Ensures that all kitchen equipment is in proper working condition, informing the managing chefs in the event equipment is not in proper working order.
• Assists in maintaining timely service for meals and events.
• Knowledge and understanding of food allergy awareness.
• Responsible for correct food handling (cook/prep, storage, labeling and rotation) according to Health Department guidelines.
• Ensures food stations are ready for service and may need to provide coverage for other stations and/or dining locations as needed.
• Responsible for maintaining all CDS standards and procedures.
• Cultivates a positive and productive workplace through communication, teamwork, and ownership, attending daily line-ups and department meetings.
• Greets and serves all guests in a professional, genuine, and friendly manner.
• Depending on shift, may be required to work some weekends, extended shifts, and overtime.
• May temporarily work a different shift due to unforeseen events or seasonal high volume event needs.
• Must be able to confront a challenge or adverse situation with calm, resolve, and an open, can-do attitude and positive mindset.
• Performs other related duties and responsibilities as required or assigned.

Basic Qualifications

• 3 years of experience cooking in a high-volume restaurant or food service facility.
• Proficient knife skills, ingredient knowledge, cooking skills.
• Able to work as a member of a team with the ability to take direction with a positive attitude.
• Flexibility, ownership, and initiative are a must.
• Strong written and verbal communication skills.
• Ability to lift up to 50 lbs.
• Ability to stand for long periods at a time, move, bend, twist, lift, push, pull, squat, reach, and walk with ease, without injury, and with a sense of urgency and purpose.
• Selected candidate must maintain attendance and arrive on time for all shifts.
• Must possess a food handler's certificate or ability to obtain one by the time of hire.
• Must have the ability to perform basic mathematics: addition, subtraction, multiplication, division and percentage conversion to decimals and count, as related to calculating or converting units of measure for determining proper amounts of food ingredients for large food production.

Preferred Qualifications

• High School Diploma or equivalent.
• Knowledge of a variety of regional and international cuisines.
• 5+ years working in a fast-paced, team environment.

Required Documents

• Resume.