Line Cook - Claremont, United States - Scripps College

Description

Claremont, CA

Job Posting Title:

Job Description:

PRIMARY PURPOSE/GENERAL DESCRIPTION:

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.

DESCRIPTION OF DUTIES AND RESPONSIBILITIES:

ESSENTIAL FUNCTIONS:

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.
• 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.
• Maintain a clean work area. Clean and sanitize work area at the end of meal period.
• Assist in the kitchen as needed.
• 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 Principles of Diversity in the performance of job duties.

REQUIRED KNOWLEDGE, SKILLS, ABILITIES:

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 recipies.
• 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 stand, walk, bend, climb, push, pull, stoop, twist, stretch, and lift boxes and break down up to 30 pounds without assistance. Must be able to work on feet for prolonged periods.
• Ability to communicate orally and in writing with co-workers and patrons in English.
• Ability to establish and maintain cooperative working relationships.
• Ability and willingness to work a rotating schedule as needed. Ability and willingness to work overtime, including weekends and holidays as needed.
• Ability to provide the highest quality of service to customers at all times.

QUALIFICATION STANDARDS:

EDUCATION AND EXPERIENCE:

Any combination of education, training or experience for a period of one year or more which provides the required knowledge, skills and abilities to function in a general food preparation position with oversight.

LICENSES / CERTIFICATES:

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

HOURS, CLASSIFICATION, AND STATUS:

This is a regular, full-time, 12-months, non-exempt position. Benefits eligible.

Employees in this classification may work alone or with a team; most work is done indoors, but some activities are outdoors

The scheduled hours for this position are Monday - Friday 6AM-2:30PM. Hours may vary based on department needs.

The individual in this position may be required to work in the Facilities Department during the summer while the dining hall has reduced operations. Assignments are determined each summer and are evaluated based on the needs of the dining hall. Training is provided for all assignments.

Hourly rate range: $18.90-$19.25. 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.

GROOMING AND PROFESSIONAL APPEARANCE:

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.

SUPERVISORY RESPONSIBILITY:

None.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is variable. Most work is done indoors, but some activities are outdoors. Not all facilities are air-conditioned. Cooks are routinely exposed to high temperatures when working around hot ranges and ovens, and are routinely exposed to cold temperatures when working in or around freezers or with frozen foods.

Physical and Mental Requirements

Ability to maintain good concentration level while dealing with interruptions; attention to details with emphasis on accuracy; capable of giving, receiving, and analyzing information, formulating work plans, and articulating goals and action plans.

Sitting in a normal seated position for extended periods of time. Standing for extended periods of time. Reaching and extending hand(s) or arm(s) in any direction. Finger dexterity required to manipulate objects with fingers rather than the whole hand(s), or arm(s), for example, use of fine motor skills to garnish food for presentation. Whole hand and arm dexterity required to perform functions such as chopping and mixing and inserting and removing items from ovens. Ability to communication clearly using the spoken word. Ability to see within normal parameters. Ability to hear within normal parameters. Ability to bend and stoop, for example to look into ovens to check on or remove food, or to view and access supplies located on low shelves or the floor. Ability to move about. Ability to lift and carry short distances up to 50 lbs., for example to lift or move supplies, bulk ingredients, equipment, and packages. Ability to push and pull up to 50 lbs., for example to push and pull loaded food carts.

At-Will Employment

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.