Junior Retail Cook

Job Title: Junior Retail Cook Position Summary: Under the general supervision of the Senior Director for Dining Services and Facilities Events and with oversight from the Assistant Retail Manager and Dining Services Supervisor, the Retail – Junior Cook performs routine and non‑routine tasks related to the production, preparation, service, and sale of hot and cold food products for Dining Services operations. Responsibilities include preparing food, beverages, cashiering, and supporting various stations in the kitchen, dining areas, and retail locations. Duties and Responsibilities Cooking and Food Production 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. Assist in food preparation for salad bars, sandwich stations, and other areas. Take and record “cook to” and holding temperatures at prescribed intervals to ensure compliance with Hazard Analysis and Critical Control Points (HACCP) guidelines. Properly use “Just in Time” and “Batch” cooking to ensure freshness and minimize leftover food; use leftovers to reduce waste. Label, date, and store all produced items appropriately. Pull and prepare items in advance of production as required by recipes and communicate needs to management. Follow required procedures for the preparation and service of Vegetarian and Vegan products. Use HACCP and Personal Protective Equipment (PPE) standards to maintain a safe working environment. Maintain and record production information, including food usage and meal counts. Assist with catering production as required by the manager or lead. Notify management of any food quality and quantity issues. Retail and Cashiering Greet and interact with customers in a pleasant manner, ensuring customer satisfaction with food and service. Operate cash registers, mobile ordering systems, and meal‑card access systems. Receive payment, make change, and provide receipts to customers. Reconcile cash drawers, complete daily logs, and safeguard funds. Maintain cleanliness and sanitation of counters, food stations, and equipment using proper cleaning techniques and chemicals. Set up and maintain self‑sustained service stations, including steam tables and display areas. Barista and Food Service Worker Duties Brew and serve beverages, including coffee, espresso, and specialty drinks, following proper recipes. Ensure drink supplies and equipment used behind the counter are organized and presentable, always maintaining a clean and professional appearance for customers. Label, date, and store food items appropriately. Maintain cleanliness of assigned areas, including dining tables, equipment, and storage areas. Maintain food production records and temperatures to comply with safety guidelines. Communicate with Jay’s Place Lead or a manager/supervisor of any food quality issues or concerns from customers. Assist with setting up and maintaining service counters, display coolers, and food merchandise areas. Other Responsibilities Participate in staff meetings and training. Follow all health and safety regulations. Assist with retrieving deliveries made to The Café or Hoch‑Shanahan, transport them to Jay’s Place, and organize them appropriately while adhering to the proper FIFO method. Notify the manager‑on‑duty if there are safety issues, a need to replenish supplies, or if assistance is needed in the performance of job duties. Assist with event setup, delivery, and service for catering. Assist with food production across multiple locations, including Hoch‑Shanahan Dining Commons, The Cafe and Jay’s Place. Work overtime during special events and emergency situations. Participate in special catering events such as Family Weekend, Commencement Week and others. Perform other duties as assigned. Expectations of All Dining Services Staff Members Provide the highest quality of service to customers. Follow all food safety guidelines. Use safety equipment, including cutting gloves, as required and appropriate. Follow all Covid‑19 guidelines. Participate as a member of the Dining Services team by being willing to report and resolve problems directly with your supervisor and others involved. Demonstrate ability to take direction without resistance or resentment. Be flexible and open to new ideas and ways of working. Demonstrate ability to work with others. Be respectful. Do not deliberately ignore others. Be courteous to coworkers, customers, visitors, supervisors and others. Strive to communicate clearly and well. Do not threaten harm, raise your voice or yell to make a point. Refrain from gossip, the use of profanity and words or actions that demean another person. Report to work on time, as scheduled, and take breaks as authorized within the times set by a manager and posted on the schedule. Report to work in a clean and presentable uniform, and in good personal hygiene. Report directly to assignment upon clocking in and leave premises upon clocking out. Punch in and out only for yourself, never for another employee, and remain on premises when “on the clock.” Correctly and safely use and maintain College equipment. Follow through on work commitments you make to coworkers and the College. Comply with College policies as they now exist and as the College or department may adopt from time to time, including providing timely notice of absence and request for time off. Required Qualifications Education and Experience 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. 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 the 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. Willing and able to work overtime in emergencies, mandatory during special events such as Family Weekend, Alumni Week, Orientation Week, Commencement Week, or as directed by the Manager. Other Employees in this classification usually work with a team but may occasionally work alone. Most work is done indoors but some activities occur outdoors. Not all facilities are air‑conditioned. Positions are benefits‑eligible and include day, swing, and evening shifts, and may vary or change at any time due to the needs of the College and department. Remote Work Eligibility All staff positions, regardless of remote work eligibility, require an initial 30‑calendar‑day on‑campus work period. Based on an evaluation by the Area Leadership Group and HR, 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. Standard working hours for this position will generally be from 8:00 a.m. to 5:00 p.m., Monday through Friday, though these hours may vary depending on departmental and College needs. 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. Physical Requirements During the duties of this job, staff members are regularly required to sit; stand; use hands and fingers and talk or hear. They are occasionally required to reach with hands and arms. The individual must regularly lift and/or carry up to 50 pounds. Specific vision abilities required 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. Hours Days and hours may vary due to the needs of the department or the College. This is a non‑exempt, full‑time, benefits‑eligible position. Must satisfactorily complete a post‑offer functional capacity physical test. Compensation The anticipated starting hourly pay range is $24.25/hour - $27.50/hour. Compensation will be commensurate with qualifications and experience. Reports To Senior Director for Dining Services and Facilities Events. Equal Opportunity Employer 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. #J-18808-Ljbffr The Claremont Colleges Services