Cook I Deli/Server (Temporary)

Cook I Deli/Server (Temporary)

The Cook I Deli/Server prepares all ingredients for the deli bar and cold vegan bar. This position is responsible for setting up, breaking down, and maintaining the deli bar during service. The Cook I must adhere to health codes required for working with food, maintaining food quality standards, and a clean and organized environment.

This is a temporary assignment expected to begin approximately August 10, 2026 and continue based on the needs of the department.

Reporting to the General Manager of Bon Appetit, the Cook I Deli/Server performs the following essential duties and responsibilities:

• Prepare all fresh ingredients for the deli bar and cold vegan bar. Notify the Executive Chef of any meat or vegetables that need roasting. Prepare vegetables, spreads, humus, and composed salads.
• Assemble pack-out order sandwiches and barbecue items.
• Prepare and garnish catering trays as directed by the Executive Chef.
• Set up deli bar and vegan cold items prior to meal and garnish ice well. Verify all temperatures are in the safety zone and record on time/temp log prior to opening.
• Stock and clean deli throughout meal. Prepare ingredients as time permits.
• Stock and clean salad bar while Salad Prep position is on break.
• Break down deli bar and return all items to cart, properly cover, date, and store in walk-in.
• Clean and sanitize deli station and workstation in kitchen. Review any leftovers with the Executive Chef.
• Greet guests within the servery and answer questions as needed on food preparation information and the menu offerings of the day.
• Follow proper food preparation and sanitation directives as established by Health Department. Comply with internal policies and procedures as they apply to food, sanitation, and safety within Dining Hall. This includes but is not limited to keeping work area clean, properly/safely using equipment, keeping floor free of food/liquid that may be potential safety hazard, and adhere to agreed work schedule
• Other duties may be assigned as appropriate. This includes, but is not limited to, daily, weekly, or monthly cleaning, baking prepared pizzas and maintaining ovens station, preparing catering trays or food for special events as directed by the Sous or Executive Chef, stocking and cleaning other stations as needed to cover employee breaks and business needs. Cross-training as time permits.

Regular attendance is considered an essential job function; the inability to meet attendance requirements may preclude the employee from retaining employment.

The successful candidate will also be able to perform the following essential functions:

• Take and follow directions.
• Work cooperatively with others.
• Receive and respond appropriately to constructive criticism.
• Display a positive attitude.
• Balance multiple tasks and priorities.
• Perform other essential duties and tasks specific to the position.

EDUCATION: Any combination of education, training and/or experience equivalent to high school diploma or GED that provides the required knowledge, skills, and ability.

EXPERIENCE: Must have experience working in a fast paced commercial kitchen.

CERTIFICATION: A California Food Handler Card is required.

PHYSICAL REQUIREMENTS: Must take and successfully pass a functional physical agility test after job offer and prior to hire. Must be able to stand, walk, bend, climb, push, pull, stop, twist, stretch, squat, reach, and lift up to 50 pounds from floor to waist level without assistance, and must be able to work on feet for prolonged periods of time. Must be able to satisfactorily complete a post-offer functional physical agility test.

REQUIRED KNOWLEDGE, SKILLS, and ABILITIES: 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 knowledge skills and abilities.

• Knowledge of food sanitation policies and procedures is required.
• Must have experience working in a fast-paced commercial kitchen using commercial kitchen equipment.
• Must be able to prepare food from scratch.
• Must be able to perform basic arithmetic functions related to food and beverage preparation.
• Take initiative in performance of work tasks, and be willing to assist others as needed.
• Must be respectful and courteous to coworkers, customers, visitors, managers, and others. Clear and professional communication is required.
• Use organizational and time management skills.
• Complete work with a sense of urgency, accuracy, and attention to detail.
• Must be able to establish cooperative working relationships and work well with minimal supervision.
• Deploy professional skills, in collaboration with colleagues, to best promote the College's strategic interests and provide the best quality on campus food services.
• Must be able to satisfactory understand and follow job related instructions in English, both orally and written.

OTHER :

REQUIRED HOURS: The regular hours for this position are 40 hours per week, 5 days per week, or variable schedule based on business needs. Overtime, holiday, weekend, and evening work hours will be required. Regular hours may vary due to needs of the College or department.

CLASSIFICATION AND STATUS: This is a temporary, full-time, non-exempt, ACA benefits-eligible position.

APPROXIMATE PAY RANGE: $22.00 - $25.00 per hour.

SUPERVISORY RESPONSIBILITY: None REPORTS TO: General Manager of Bon Appetit