Reporting to the Executive Chef, Sous Chefs and Chef de Cuisine, will prepare and serve hot and cold menu items for stations and catering in a timely manner and to proper standards. Is responsible for the cleanliness of work area(s) while working and at end of shift. Fosters positive customer relations.
Job Duties
20% - Prepares cold food items or pre-prepares hot food items for regular service and catering in accordance with department policies and practices and standardized recipes. - (Essential)
20% - Keeps all items for assigned station prepped, rotated and stocked. Displays accountability for job requirements and positively embraces changing business needs. - (Essential)
15% - Consistently provides the freshest, highest quality products, demonstrating attention to deadlines and timelines. - (Essential)
10% - Keeps station(s) clean and sanitary while working and cleans thoroughly before going home. Cleans ovens, deep fryer, char broiler, griddle, hood filters, woks and food surface contact surfaces. Contributes to a safe work environment. Follows all food safety and sanitation guidelines. Actively participates in maintaining an A health code rating with LA County Public Health - (Essential)
5% - Communicates effectively and accurately with co-workers, customers and supervisors. Consistently displays ethical behavior. - (Essential)
5% - Cleans, organizes and rotates stock of the refrigeration unit associated with the assigned station at close of shift. - (Essential)
5% - When assigned to work catering or stations in the Marketplace, assists the Chefs, and Cooks in cooking or plating items to order in a timely manner within quality guidelines. - (Essential)
5% - Ensures staff, guest, food, equipment and facility safety at all times. Performs all duties in a safe manner. Provides the assistance needed to identify and prevent hazards. Uses proper safety signs and equipment. - (Essential)
5% - Performs other duties as assigned. - (Marginal)
Minimum Qualifications
High School Diploma and a combination of culinary knowledge and significant volume cooking experience.
Minimum of 1 year in high volume cooking and catering operation. Familiarity with special diets and allergens. Read, write and speak English as well as be able to converse fluently.
Must be highly knowledgeable of kitchen sanitation and safety procedures. ServeSafe Certification (or equivalent food safety certification) is required and must be maintained at all times.
Must be familiar with special diets and common food allergies, and well versed in methods of servicing customers with these special needs.
Must be able to organize one's self and others, and work with speed and efficiency in a clean manner.
Must be a task-oriented person with the ability to plan and execute responsibilities from start to finish.
Must be able to lift at least 30 pounds and be able to tolerate the physical requirements of frequent walking, extended standing, bending and repetitive motion.
Requires the ability to work effectively with a diverse work force and customer base.
Must be highly motivated and solution oriented with a high degree of integrity, ethics and dedication to the mission of the College.
Preferred Qualifications
Culinary Degree.
Minimum of 5 years in high volume cooking and catering operation. Familiarity with special diets and allergens. Read, write and speak English as well as be able to converse fluently
EXPECTED HIRING RANGE: The starting base hourly rate for this position is $17.39/hr. After 6 months, the base hourly rate increases to $17.70/hr, and after 12 months, the base hourly rate increases to $18.23/hr.