Food Service Cook I, posting ID: 2275
Assist with the preparation of food services, including maintaining food supplies, food and facilities preparation, presentation and service. Provide assistance to the chef and pastry chef as directed.
DESCRIPTION OF DUTIES AND RESPONSIBILITIES
Reporting to the Head Chef performs or works independently/collaboratively to perform the following essential duties and responsibilities:
1. Prepares entrees, salads, vegetables, condiments, and other menu requests including lunches, teas, dinners, and other refreshments as required for the Marian Miner Cook Athenaeum’s food service schedule.
2. Ensure preparation for food service, including timely arrangements and replenishment of food and supplies.
3. Responsible for maintaining food supplies by recording food needs, recommending food orders, and stocking shelves. Will participate in inventory control.
4. Responsible to clean kitchen equipment and maintain work area.
5. Responsible to read and follow recipes and convert recipes to appropriate measurements if necessary.
6. May be assigned to different shifts as necessary.
7. Other related duties as assigned.
EDUCATION: Any combination of education, training and/or experience equivalent to High School Diploma or GED that provides the required knowledge, skills and ability.
EXPERIENCE: A minimum of 2-3 years of experience is preferred or an equivalent combination of education and experience can be substituted for experience.
PHYSICAL REQUIREMENTS: Must be able to satisfactorily complete a post-offer functional physical agility test. Must be able to stand, walk, bend, climb, push, pull, stop, twist, stretch, squat, reach, and lift up to 40 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.
• Must be able to understand and follow basic instructions in English, both orally and written.
• A minimum of 2-3 years’ experience as a cook in a restaurant or institutional dining room with some knowledge of nutrition and menu planning preferred.
• Must have knowledge of food service terminology. Must be able to perform simple arithmetic functions relating to food and beverage preparation.
• Proficient with a knife, chopping and dicing.
• Must have grilling, sautéing, and baking experience.
• Experience using industrial cooking tools and equipment.
• Experience in inventory, receiving foods, and stocking preferred.
• Culinary arts training a plus.
• Ability to multitask.
• Ability to take and follow directions.
• Ability to work cooperatively with others.
• Ability to receive and respond appropriately to constructive criticism.
• Ability to display a positive attitude.
HOURS: The regular hours for this position line up with a 9 month academic calendar. The regular hours for this position are 10:00 a.m. – 6:30 p.m., Monday – Friday. Hours may vary due to needs of the College or department. Overtime, holiday, weekend and evening work hours may be required. Hours may be offered during non-scheduled periods.
CLASSIFICATION AND STATUS: This is a regular full-time, non-exempt level, and benefits-eligible position. This is a 9 month position.
IPEDS Category Job Code: 35-0000 Food Preparation and Serving Related Occupations
Physical Requirements: Heavy (up to 50 lbs.)
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. Certain positions will require 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.