Dining Services Junior Cook

Dining Services Junior Cook

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.

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.

Education and Experience: 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.

Knowledge, Skills, and Abilities: 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.

All staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. This position is classified as Category A as defined in the College's remote work policy, without occasional ad-hoc remote work flexibility. Your position is essential to on-campus operations and requires you to work exclusively on campus. Additionally, remote work is subject to the College's remote work policy. The College reserves the right to revoke or modify a remote work arrangement for any staff, at any time and for any reason as articulated in the College's remote work policy. All remote work arrangements, including ad-hoc remote work, must be approved by the direct supervisor, area Cabinet member and Human Resources, and are subject to periodic review based on institutional needs. These arrangements are neither guaranteed nor considered entitlements and may change due to factors such as employee performance, evolving business needs, or changes to the position.

While performing the duties of this job, the staff member is regularly required to sit; stand; use hands and fingers and talk or hear. The employee is occasionally required to reach with hands and arms. The individual must regularly lift and/or carry up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Weekdays and Weekend days and hours may vary due to the needs of the department or the College. Shifts generally can start as early as 5 am and can go as late as 9 pm.

This is a non-exempt, full-time, benefits-eligible position. Must satisfactorily complete a post-offer functional capacity physical test.

The anticipated starting hourly pay range is $22.90/hour - $25.79/hour. Compensation will be commensurate with qualifications and experience.

This position reports to the Senior Director for Dining Services and Facilities Events.

This job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act. Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.

Harvey Mudd College is an Equal Opportunity Employer. Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran's status, disability, or any other characteristics protected by applicable law.

Please note that in order to be considered an applicant for any staff position at Harvey Mudd College you must apply for each position for which you believe you are qualified.