Orange Coast College
Salary: $41,297.00 - $55,676.00 Annually
Full job description and OFFICIAL application available ONLY at: https://www.governmentjobs.com/careers/cccd/jobs/2258822/cook?pagetype=jobOpportunitiesJobs
Performs cooking and preparing of cold items and a variety of food preparation duties according to planned menus, recipes, and the number of persons to be served. Serves as an instructor's assistant, reinforcing curriculum and overseeing café operations and the preparation of cold food items for campus requests and child development center.
Distinguishing Career Features
The Cook is within a service-oriented career ladder and capable of organizing, leading, and performing made-to-order cafeteria food assembly, service, and baking that usually requires more than one production phase. The Cook requires a demonstrated ability to organize and sequence steps involved with baking and cooking food items from scratch and to assign tasks to student-workers and other service staff.
Essential Duties and Responsibilities:
Specific duties may vary among departments and jobs. Incumbents typically perform a substantial portion or all of the following kinds of duties:
Organizes and sequences preparation of cooked and baked food items and service. Oversees and does final prep of food ingredients so those food items such as hot or cold sandwiches that can be assembled during peak times.
Determines quantity and type of ingredients, and the sequencing of steps to produce final products. Assigns and demonstrates assembly steps to students.
Prepares other food items such as sliced meats and salad bar foods. Cuts fruits and vegetables and prepares packaged portions and/or serving trays. Operates miscellaneous kitchen equipment such as a slicing machine, mixer, and warming oven.
May serve as team leader when setting up for catering and/or attending a food production station, assembling, wrapping, and displaying standardized portions for sale.
Monitors and records food temperatures and handling safety at regular intervals during the preparation and assembly times.
May serve as a cashier, accepting money and point-of-sale meal collections and assisting in the compilation of daily receipts and counts.
May take on the baking of pastries, cakes, bread, and other goods as needed.
Maintains work areas in an acceptable safe and sanitary condition. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Sweeps floors. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers.
Cleans and sanitizes equipment, utensils, appliances, and storage areas to comply with health and sanitation regulations.
Assembles, counts, and may assist with delivering meals to meeting locals and the Child Development Center.
Assists with counting inventory and may order food items and supplies to fulfill daily meal requirements.
Performs other duties as assigned that support the overall objective of the position.
Qualifications and Physical Demands
Knowledge and Skills:
The position requires working knowledge of institutional and commercial quantity food preparation, methods, procedures, and service. Requires working knowledge of instructional sequences to support teaching. Requires working knowledge of food storage and sanitation procedures. Requires working knowledge of kitchen/production facility safety and safe work procedures. Requires basic knowledge of food production line processes. Requires sufficient arithmetic skills to compute weights, measures, counts, and portions. Requires sufficient reading skills to interpret menus, ingredient lists, and preparation instructions. Requires sufficient human relations skill to exhibit positive customer service, give instructions, and work as a productive member of a team.
Requires the ability to perform the essential duties of the position. Requires the ability to independently maintain and monitor a kitchen or one or more production environments. Requires the ability to understand and follow District/College Food Service policies, procedures, rules, and regulations. Requires the ability to apply wellness policies for the nutritional content of food. Requires the ability to orient and train food service staff and perform basic recordkeeping functions and complete routine food service reports. Must be skilled in the operation of commercial kitchen equipment used for cooking and baking. Requires the ability to sequence food preparation activity in order to serve a variety of food items at the same time. Requires the ability to follow oral and written instructions. Requires the ability to interpret menus and ingredient lists. Requires the ability to work varying shifts and locations.
Education and Experience:
The position requires completion of a community college culinary curriculum and one year of experience in retail food service and catering. Alternatively, the position may accept a High School diploma (or GED) and 3 years of experience in institutional cooking in an education or equivalent setting involving meal planning, sanitation, and recordkeeping.
Licenses and Certificates:
May require a valid driver license. Requires a Serve-Safe or equivalent certificate.
Coast Community College District is an Equal Opportunity Employer