Dining Services Junior Cook

NOTE TO APPLICANT: Some positions require a resume, cover letter and/or other documents to be submitted with your application. Please submit these as one attachment in the My Experience section of the application under the "resume/CV" upload section. Once you submit your application, you will not be able to attach additional documents. Dining Services Junior Cook Position Summary: The Junior Cook position reports to the Senior Director for Dining Services and Facilities Event and works under the general supervision of the Executive Chef. This position performs routine and some non‑routine tasks related to the production, presentation, and service of hot and cold food products for Dining Services operations with minimal supervision. The Cook prepares breakfast, lunch, brunch, and dinner menus for the campus dining hall, including proteins, vegetables, grains, and starches. This position prepares catering menus, coordinates the set‑up of the hot entrée line and communicates about menus and production. Key elements of this position are producing high‑quality, delicious food, following instructions and recipes when provided, following safety and sanitation guidelines, having a positive attitude, and demonstrating excellent communication. Duties and 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. Communicate with serving staff as to the composition of entrées, lead time for preparation, and ideal presentation prior to the start of the meal period with minimal supervision. As the Cook in charge of the station, check daily signs and menus for accuracy and, inform staff and managers when changes occur. Prepare from scratch entrée selections from the daily menu for breakfast, lunch, brunch, and/or dinner, including proteins (meats, poultry, fish, and plant proteins), vegetables, grains, and starches; and for catering events (e.g., hors d’oeuvres, appetizers, entrees, and occasionally desserts). Monitor and record “cook to” and holding temperatures, at prescribed intervals, to assure compliance with Hazard Analysis and Critical Control Points (HACCP) guidelines. Utilize “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. Under minimal supervision 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 in appropriate containers and areas. Communicate with management and team members about common food allergens and be able to take steps to minimize cross‑contact. Break down the food preparation station at the end of the meal, ensuring that all food is properly labeled and stored in the walk‑in refrigerators and storerooms. Inform Executive Chef as to the status of leftovers. 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 directing all production in the kitchen including Prep Cooks and other food preparation staff. Advise 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. Requirements and Qualifications Education: Any combination of education and training that provides the required knowledge, skills and ability for the position. Formal culinary training is desirable. Experience: 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. Licenses/Certifications: Current certification in ServSafe or other food safety certification recognized by the Los Angeles Department of Health; or must obtain certification within three weeks of start date. Knowledge, Skills, and Abilities: Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift, up to 50 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; 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; willingness and ability to work overtime in emergency situations, and mandatory during special events such as Family weekend, Alumni weeks, Orientation week, and Commencement week. Physical Requirements 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 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. Hours and Compensation Hours: This position includes day, swing, and evening shifts, and may vary or change at any time due to the needs of the College and department. Shifts are typically 12‑8:30pm. Classification: Non‑exempt, full‑time, regular, benefits eligible. Salary: The anticipated starting salary range is $24.25‑27.50/hour, commensurate with qualifications and experience. Reports To Senior Director for Dining Services and Facilities Events. Legal and EEO Statement 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. Employment is at‑will and may be ended by either party at any time, for any reason, without notice or cause, unless otherwise prohibited by law. #J-18808-Ljbffr The Claremont Colleges Services