Line Cook I

Claremont CA

Job Posting Title:

Job Description:

PRIMARY PURPOSE/GENERAL DESCRIPTION:

Under direct supervision the Line Cook is expected to perform a variety of duties in the preparation of food products and to provide the highest quality of service to customers at all times. The Line Cook may be required to perform as Pizza Cook Exhibition Cook Grill Cook and Prep/Production Cook.

DESCRIPTION OF DUTIES AND RESPONSIBILITIES:

ESSENTIAL FUNCTIONS:

This information is intended to be a descriptive of the key responsibilities of the list of essential functions below does not identify all duties performed by any single incumbent in this other duties as assigned.

• Read and follow recipes and product directions for preparing seasoning cooking tasting carving and serving soups meats vegetables desserts and other foods for consumption in eating establishments.

• Prepare high-quality food items according to standardized receipts and instructions to meet production delivery and services schedules.

• Operate a variety of kitchen equipment including but not limited to knives peelers mixers slicers mandolins choppers and graters as needed to measure and mix ingredients to wash peel cut and shred fruits and vegetables and to trim cut and fillet meat poultry and fish as necessary for culinary use.

• Use Just in Time and Batch cooking to assure freshness and minimize leftover and excess food production. Utilize leftovers to assure minimal waste.

• Take and record temperatures to assure compliance with health department guidelines.

• Set-up and maintain food lines in their entirety including but not limited to fill water and ice containers place food on serving line set up and maintain steam tables garnish food etc.

• Check production and keep records in order to accurately plan production requirements to requisition supplies and equipment and to maintain compliance with health department guidelines.

• Assist with catering production as directed by manager or supervisor.

• Serve meals or prepare for delivery by using correct portioning meeting outlined standards ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items.

• Clean kitchen after preparation and serving maintaining high standards of cleanliness. Store or discard excess food in accordance with safe food-handling procedures.

• Maintain cleanliness and organization of refrigerators and storerooms. Ensure food and supply items are stored per standards.

• Perform assignments safely while maintaining a clean work environment.

• Participate in training sessions as provided by supervisor and the College. Assist with the training of other staff members as appropriate.

• Perform other duties and tasks specific to the position or as directed.

• Actively support the Colleges Principles of Community and Institutional Values in the performance of job duties.

REQUIRED KNOWLEDGE SKILLS ABILITIES:

This individual must possess the 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.

• Knowledge of or the ability to learn safe working methods and procedures including use of food preparation equipment such as mixers knives slicers wedgers dicers choppers and graters.

• Ability to read and follow recipes.

• Basic math skills including knowledge of fractions as needed to adjust recipes.

• Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines (ServSafe) and Personal Protective equipment (PPE) requirements. Ensure compliance by staff with safety rules and regulations proper use of personal safety equipment food preparation equipment and cleaning compounds.

• Ability to establish and maintain cooperative working relationships.

• Ability to provide the highest quality of service to customers at all times.

QUALIFICATION STANDARDS:

EDUCATION AND EXPERIENCE:

Any combination of education training or experience that provides the required knowledge skills and ability.

Previous experience in food service industry is strongly preferred.

LICENSES / CERTIFICATES:

California State law requires a current California Food Handlers Card.

GROOMING AND APPEARANCE:

In accordance with California state and local laws Scripps College seeks to maintain a neat and professional image at all times while in the workplace. Pursuant to Californias Health and Safety Code 113969 all food employees preparing serving or handling food or utensils must wear hair restraints such as hats hair coverings or nets which are designed and worn to effectively keep their hair (including beard hair) from contacting non-prepackaged food clean equipment utensils linens and unwrapped single-use articles.

HOURS CLASSIFICATION AND STATUS:

This is a regular status full-time 12-month benefits-eligible non-exempt position.

The regular hours for this position are Saturday-Wednesday 11:30 am-8 pm. Hours may vary due to the needs of the College or department and may include some evenings and weekends.

Hourly rate range: $21.85-$23.00. The hourly rate of the finalist(s) selected for this role will be set based on a variety of factors including but not limited to internal equity experience education specialty andtraining.

SUPERVISORY RESPONSIBILITY:

None.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the accommodations may be made to enable individuals with disabilities to perform the essential noise level in the work environment is work is done indoors but some activities are all facilities are are routinely exposed to high temperatures when working around hot ranges and ovens and are routinely exposed to cold temperatures when working in or around freezers or with frozen foods.

Physical and Mental Requirements

Ability to maintain good concentration level while dealing with interruptions; attention to details with emphasis on accuracy; capable of giving receiving and analyzing information formulating work plans and articulating goals and action plans.

Sitting in a normal seated position for extended periods of for extended periods of time. Reaching and extending hand(s) or arm(s) in any dexterity required to manipulate objects with fingers rather than the whole hand(s) or arm(s) for example use of fine motor skills to garnish food for hand and arm dexterity required to perform functions such as chopping and mixing and inserting and removing items from to communication clearly using the spoken word. Ability to see within normal to hear within normal to bend and stoop for example to look into ovens to check on or remove food or to view and access supplies located on low shelves or the to move to lift and carry short distances up to 50 lbs. for example to lift or move supplies bulk ingredients equipment and to push and pull up to 50 lbs. for example to push and pull loaded food carts.

At-Will Employment

Regular employment at the College is for no specified period of time; conditions and status of employment (hours pay title duties etc.) are subject to change at any College is an At-Will and likewise the College are free to end the employment relationship at any time for any reason with or without notice or cause unless otherwise prohibited by law.