Cook 3

ABOUT POMONA COLLEGE:

Located near Los Angeles California Pomona College is widely regarded as one of the nations premier liberal arts colleges. Established in 1887 Pomona College is known for small classes a challenging curriculum close relationships between students and faculty and a range of student research and leadership opportunities. Pomona is a member of The Claremont Colleges.

JOB PURPOSE:

The Cook 3 coordinates all food production in the kitchen trains cooks and staff in prepping and food production and works with the Executive Chef or Sous Chef/Manager to develop new menu items while seeking innovative ways to cook and prepare food. The Cook 3 assists as assigned with catering events. This position reads and follows numerous recipes and prepares and serves soups meats vegetables and desserts. The Cook 3 cooks measures mixes washes peels cuts shreds meats fruits vegetables and other ingredients. This position trims and cuts meats poultry and fish by incorporating HACCP and PPE procedures in kitchen production areas. The Cook 3 maintains and records temperatures and food production labeling and dating to ensure Health Department compliance. The Cook 3 maintains and monitors the kitchen work area at all times to ensure cleanliness.

ESSENTIAL FUNCTIONS:

Reporting directly to the Executive Chef and secondarily to the Sous Chef/Manager the Cook 3 performs the following essential duties and responsibilities:

Coordinate all food production in the kitchen of assigned Dining Halls.

• Work with the Executive Chef or Sous Chef/Manager to develop new menu items while seeking innovative ways to cook and prepare food.

• Assist with catering events as assigned.

• Train and monitor subordinate kitchen staff in prepping and production of food.

• Read and follow numerous recipes.

• Create recipes as needed.

• Prepare season marinate cook taste carve and serve soups meats vegetables and desserts.

• Cook measure mix wash peel cut or shred meats fruits vegetables and other ingredients.

• Trim and cut meats poultry and fish.

Must be California Food Handler certified and successfully recertify every 3 years.

Ensure that the kitchen of assigned Dining Halls meets all safety and sanitary guidelines to comply with safe food handling practices and to provide the highest level of food quality and customer service for the Pomona College community.

• Clean and maintain and sanitize work and service areas before and after meal periods.

• Incorporate HACCP and PPE procedures in all kitchen production areas to ensure a safe kitchen.

• Take and record temperatures to ensure compliance with Health Department guidelines.

• Keep production records for all food produced.

• Properly use Just in Time and Batch cooking to ensure freshness.

• Minimize leftover and/or excess food production and use leftovers to decrease waste.

• Label date and store items in appropriate areas.

Provide excellent customer service to Dining Hall and catering event customers. Resolve problems and follow up with Dining Hall and catering customers directly to ensure full customer satisfaction without unnecessarily referring customers to other staff members.

Stay abreast of trends and developments in the food services and catering industry such as menus trends in consumer tastes management issues methods and equipment. Make recommendations for application into existing operations as necessary.

May be required to set up and maintain food service lines and steam tables as needed.

Participate in training sessions provided by the College.

Perform special projects/tasks/duties and provide assistance as assigned.

NOTE: This position is represented by a labor union. Employees must join union upon hire.

QUALIFICATIONS:

• Education: High School Diploma GED or equivalent combination of education and experience is required. An AOS or Associate Degree from an accredited culinary program hotel/restaurant school or equivalent educational experience is preferred.

• Licenses/Certificates: Must take and successfully pass the California Food Handler Certification within 30 days of hire and successfully recertify every 3 years. A valid drivers license is essential to drive College-owned vehicles. Must take and successfully pass a functional capacity test after job offer and prior to hire.

• Experience: Food production assignments and staff supervision in a kitchen at an academic institution is preferred.

REQUIRED KNOWLEDGE AND CRITICAL SKILLS:

This position must possess the knowledge skills and abilities to be able to successfully perform the essential functions of the job or must be able to demonstrate how the essential functions will be performed (with or without reasonable accommodation) using other knowledge skills and abilities not listed below.

Deploy professional skills in culinary food production and food services safety in collaboration with colleagues to best promote the Colleges strategic interests.

• Know how to create read and follow numerous recipes.

• Know how to train staff in food prep and production.

• Can maintain a friendly professional and helpful demeanor around staff and customers and act as a staff role model for how to deliver superior customer service and food services to the Pomona College community and the general public.

• Know how to safely operate and oversee the use of a variety of kitchen equipment appliances and machines in order to cook measure mix wash peel cut shred and store a variety of food items such as meats fruits vegetables and other ingredients.

• Know how to safely use various cleaning supplies to ensure good sanitation.

Demonstrate effective accurate and clear communication with strong verbal written interpersonal reading phone and customer service skills. Follow all written and verbal instructions asking questions as needed for clarification of projects/tasks/duties/assignments.