Cook III - Lead Cook
* This is a 9 month, regular, full-time position. The working hours are 40 hours per week, 5 days per week, or variable schedule based on business needs.
Prepare breakfast and lunch entrees. Coordinate prep cooks in their food production. Coordinate set-up of entrée lines and communicate about food. Kitchen production according to prep sheet. Great food is a key element of this job.
DESCRIPTION OF DUTIES AND RESPONSIBILITIES:
- Prepare from scratch entree selections from the daily menu for breakfast and lunch. Coordinate efforts of prep cooks assigned to support these meals.
- Pull all necessary meats, produce, and groceries in accordance with production sheets. Organize the production line to most efficiently support meal preparation in accordance with batch cooking standards.
- Champion safe food-handling standards with staff at all times. Include the use of time/temp log prior to opening and during the meal.
- Communicate with serving staff as to the composition of entrees, lead time for preparation, and ideal presentation prior to the meal period beginning.
- Coordinate the efforts of the dishroom in the absence of either the Executive Chef or the Sous Chef.
- Break down the food preparation station at the end of the meal ensuring that all food is properly labeled and returned to the walk-ins or storerooms. Inform Executive Chef as to the status of leftovers.
- Bring new ideas to the hotline through interaction with customers and independent research.
- Follow all HACCP guidelines. Use safety equipment as required and appropriate, follow proper safety practices, and attend safety training sessions.
- Other duties may be assigned as appropriate. This includes but is not limited to cross-training as time permits.
The successful candidate will also be able to perform the following essential functions:
- Regular attendance.
- Take and follow directions.
- Work cooperatively with others.
- Receive and respond appropriately to constructive criticism.
- Display a positive attitude.
- Balance multiple tasks and priorities
- Performs other essential duties and tasks specific to the position.
EDUCATION: Any combination of education and experience that provides the required knowledge, skills and abilities.
EXPERIENCE: Must have experience working in a fast-paced high volume commercial kitchen. Must have supervisory experience.
LICENSES: A valid driver’s license is required to drive College-owned vehicles and the ability to be insured under the College’s authorized driver’s policy.
CERTIFICATION: A California food handler card is required.
PHYSICAL REQUIREMENTS: Must take and successfully pass a functional capacity test after job offer and prior to hire. 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 skills and abilities.
- Must have experience working in a fast-paced commercial kitchen using commercial kitchen utility equipment.
- Leadership skills to supervise, facilitate, motivate and inspire a highly diverse group of employees.
- Must be able to prepare food from scratch.
- Knowledge of food sanitation policies and procedures is required.
- Must be able to perform arithmetic functions involving fractions and decimals, relating to food and beverage preparation. Must have working knowledge of the metric system.
- 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 and maintain 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.
- Operate the College’s vehicles safely for campus-related work and meet all insurance-related requirements.
REQUIRED HOURS: The regular hours for this full-time 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 department. Individual must be willing to work a flexible schedule.
CLASSIFICATION AND STATUS:
- This is a non-exempt position.
- This is a regular, full-time position.
- This is a benefits-eligible position.
- This is a nine-month position.
Supervisor – AB1825 No
Mandatory Reporter – CA Penal Code: Yes
Responsible Employee – Title IX: No
Campus Security Authority – The Clery Act No
IPEDS Category Job Code: 35-0000 Food Preparation and Serving Related Occupations
Physical Requirements: Moderate (up to 30 lbs.)
SUPERVISORY RESPONSIBILITY: Yes, this includes, but is not limited to, ensuring kitchen staff remain productive during their shift, are working in assigned areas, and follow break schedules.
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 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.
AT-WILL EMPLOYMENT: Employment with the College is “at-will” meaning that the terms of employment may be changed with or without notice, with or without cause, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties, and location of work. There is no agreement express or implied between the College and you for continuing or long-term employment. While the College has every hope that employment relationships will be mutually beneficial and rewarding, employees and the College retain the right to terminate the employment relationship at will, at any time, with or without cause. The President is the only person who can modify or alter the at-will employment relationship.