Cook II - Hotline, Position #2234

Location
Claremont, California
Posted
Mar 10, 2017
Institution Type
Four-Year Institution

DESCRIPTION:

BASIC FUNCTION: 
Prepare fresh ingredients with Chef’s direction including basic knife skills, marinating, butchery, and other basic preparation techniques. Set up and maintain stations throughout meal service, and break down and clean service at the end of the meal. Adhere to health codes required for working with food, maintaining food quality standards and a clean and organized environment.

DESCRIPTION OF DUTIES AND RESPONSIBILITIES:

ESSENTIAL FUNCTIONS:
Reporting to the Executive Chef performs the following essential duties and responsibilities:

• Reviews daily menu assignments with the Chef and preps ingredients per direction and communicating with the Chef on recipes and portions. 
• Batch cooks for station, ensuring food is presented and garnished appropriately. 
• Ensures ingredients are covered, labeled, and properly stored. 
• Verifies that all entrees are prepared to the proper temperatures, using the time/temp log, and logging the prep and production sheets on a daily basis are required.
• Diligently maintains a clean and sanitary workspace during the course of the meal and while preparing food. Sanitizes work station upon the conclusion of the shift. Breaks down and cleans station at the conclusion of the meal according to the closing checklist. 
• Responsible for weekly deep cleaning of work stations, including hoods, stoves and ovens. 
• Follows proper food preparation and sanitation directives as established by the Health Department. Complies with internal policies and procedures as they apply to food, sanitation, and safety within the Dining Hall department. This includes, but is not limited to, keeping work area clean, properly/safely using equipment and keeping floor free of food/liquid that may be a potential safety hazard, adhering to agreed work schedule
• Other duties may be assigned as appropriate. This includes daily, weekly or monthly cleaning, and cross training in different stations as time permits.

QUALIFICATIONS:

EDUCATION: Any combination of education and experience that provides the required knowledge, skills and abilities. 

EXPERIENCE: Individual must have a minimum of two (2) years of experience working in a fast paced, high volume, commercial kitchen.

CERTIFICATION: California Food Handler Card is required.

PHYSICAL REQUIREMENTS: Must be able to stand, walk, bend, climb, push, pull, stop, twist, stretch, squat, reach, and lift up to 25 pounds from floor to waist level without assistance, and must be able to work on feet for prolonged periods of time. 

REQUIRED KNOWLEDGE, SKILLS, and ABILITIES: 
Individual must possess 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 knowledge skills and abilities.

• Knowledge of food sanitation policies and procedures is required. 
• Must have experience working in a fast paced commercial kitchen using commercial kitchen utility equipment.
• Must be able to prepare food from scratch.
• Must be able to perform simple arithmetic functions relating to food and beverage preparation. 
• Take initiative in performance of your work tasks, and be willing to assist others as needed.
• Be respectful and courteous to coworkers, customers, visitors, managers and others. Communicate clearly and professionally. 
• Must be able to establish cooperative working relationships and work well with minimal supervision. 
• Use organizational and time management skills. 
• Complete work with a sense of urgency, accuracy, and attention to detail.
• Deploy professional skills in collaboration with colleagues, to best promote the College’s strategic interests and provide the best quality on campus food services. 
• Must be able to satisfactory understand and follow job related instructions in English, both orally and written.
• Be flexible to work in different areas of the job. 

REQUIRED HOURS: The regular hours for this position line up with a 9 month academic calendar. The regular hours for this position are 40 hours per week, 5 days per week, or variable schedule based on business needs. Overtime, holiday, weekend and evening work hours may be required. Regular hours may vary due to needs of the College or division. Must be willing to work a flexible schedule.

CLASSIFICATION AND STATUS: 
This is a 9 month position.
This is a non-exempt position.
This is a regular, full-time position.
This is a benefits eligible position

SUPERVISORY RESPONSIBILITY: None

GROOMING AND APPEARANCE: The Claremont Colleges seek to maintain a neat and professional image at all times. A uniform is required and will be provided.

BACKGROUND CHECK: The successful candidate will be required to undergo a full consumer background check. This position requires the successful completion of a post-offer physical agility test. Employment is contingent on the satisfactory results of the aforementioned, in addition to compliance with requirements cited in this job description.

ADA/OSHA: This job description defines the essential or fundamental job duties of this position. It is assumed that employees hired for this position can perform the essential functions of this 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 1 of the Americans with Disabilities Act (ADA) and the Occupational Safety and Health Administration (OSHA).

DISCLAIMER: This job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this position. When duties and responsibilities change and develop, the College will review this job description and make changes of business necessity.