Line Cook I

Line Cook I

Under direct supervision, the Line Cook is expected to perform a variety of duties in the preparation of food products and to provide the highest quality of service to customers at all times. The Line Cook may be required to perform as Pizza Cook, Exhibition Cook, Grill Cook, and Prep/Production Cook.

This information is intended to be a descriptive of the key responsibilities of the position. The list of essential functions below does not identify all duties performed by any single incumbent in this position. Perform other duties as assigned.

• Read and follow recipes and product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foods for consumption in eating establishments.
• Prepare high-quality food items according to standardized receipts and instructions to meet production, delivery, and services schedules.
• Operate a variety of kitchen equipment including but not limited to knives, peelers, mixers, slicers, mandolins, choppers, and graters as needed to measure and mix ingredients, to wash, peel, cut, and shred fruits and vegetables, and to trim, cut, and fillet meat, poultry, and fish as necessary for culinary use.
• Use "Just in Time" and "Batch" cooking to assure freshness and minimize leftover and excess food production. Utilize leftovers to assure minimal waste.
• Take and record temperatures to assure compliance with health department guidelines.
• Set-up and maintain food lines in their entirety, including but not limited to, fill water and ice containers, place food on serving line, set up and maintain steam tables, garnish food, etc.
• Check production and keep records in order to accurately plan production requirements, to requisition supplies and equipment, and to maintain compliance with health department guidelines.
• Assist with catering production as directed by manager or supervisor.
• Serve meals or prepare for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items.
• Clean kitchen after preparation and serving, maintaining high standards of cleanliness. Store or discard excess food in accordance with safe food-handling procedures.
• Maintain cleanliness and organization of refrigerators and storerooms. Ensure food and supply items are stored per standards.
• Perform assignments safely while maintaining a clean work environment.
• Participate in training sessions as provided by supervisor and the College. Assist with the training of other staff members as appropriate.
• Perform other duties and tasks specific to the position or as directed.
• Actively support the College's Principles of Community and Institutional Values in the performance of job duties.

This individual must possess the 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.

• Knowledge of or the ability to learn safe working methods and procedures, including use of food preparation equipment, such as mixers, knives, slicers, wedgers, dicers, choppers, and graters.
• Ability to read and follow recipes.
• Basic math skills, including knowledge of fractions as needed to adjust recipes.
• Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines, (ServSafe), and Personal Protective equipment (PPE) requirements. Ensure compliance by staff with safety rules and regulations, proper use of personal safety equipment, food preparation equipment and cleaning compounds.
• Ability to establish and maintain cooperative working relationships.
• Ability to provide the highest quality of service to customers at all times.

Previous experience in food service industry is strongly preferred.

California State law requires a current California Food Handler's Card.

In accordance with California, state, and local laws Scripps College seeks to maintain a neat and professional image at all times while in the workplace. Pursuant to California's Health and Safety Code 113969, all food employees preparing, serving, or handling food or utensils must wear hair restraints, such as hats, hair coverings, or nets, which are designed and worn to effectively keep their hair (including beard hair) from contacting non-prepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.

This is a regular status, full-time, 12-month, benefits-eligible, non-exempt position. The regular hours for this position are Saturday-Wednesday 11:30 am-8 pm. Hours may vary due to the needs of the College or department, and may include some evenings and weekends.

Hourly rate range: $21.85-$23.00. The hourly rate of the finalist(s) selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty, and training.

Regular employment at the College is for no specified period of time; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Scripps College is an At-Will employer. 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.