Assistant Cook - Capitol Eatery, (172-Day)

Pennsylvania College of Technology•Williamsport, PA

3d•Onsite

About The Position

The Assistant Cook supports meal preparation and service by assisting with food production, following recipes and food safety standards, and maintaining a clean, sanitized, and efficient kitchen. As part of the dining service team, the role helps maintain high service standards, customer satisfaction, and departmental operations. The position includes a schedule of Sunday and Monday, 1:00 p.m. to 9:00 p.m., and Tuesday through Thursday, 11:00 a.m. to 7:00 p.m., with Friday and Saturday off. It qualifies for a shift differential. The posting states that full-time employees receive medical, dental, and life insurance; retirement plan options with College contributions; paid leave and holidays; and tuition benefits and educational support. The Assistant Cook prepares daily menus and special events, helps monitor food production, checks service lines for quality and food safety, and maintains kitchen sanitation. In the Head Cook’s absence, the role assumes Head Cook duties, including meal preparation for the Children’s Learning Center and special dietary requests. The position may also involve ordering perishable items, opening or closing kitchen duties, training new employees, and working on snow closure days that fall on scheduled workdays. The role requires a high school diploma or GED (or equivalent), and either two years of food preparation experience, preferably in an institutional setting, or an equivalent combination of one year of related experience and one year of training. A ServSafe or Food Handlers Certificate is required, or the employee must be willing and able to obtain one within six months of employment. The work involves lifting items up to approximately 50 pounds, walking and standing for long periods, pushing or pulling kitchen carts, and exposure to high temperatures, noise, freezers, and walk-in coolers.

Requirements

High school diploma or GED, or equivalent.
Two years of food preparation experience, preferably in an institutional setting, or an equivalent combination of one year of related experience and one year of training.
Ability to read, write, and perform basic math; communicate effectively; and execute tasks accurately by following verbal and written instructions.
Ability to adapt to prevailing conditions, such as staffing levels, which may vary from day to day.
Familiarity with proper care of food service equipment, HACCP procedures, and safety and sanitation procedures.
Ability to coordinate workload.
Ability to convert recipes and maintain high-quality products during batch cooking and at made-to-order stations.
ServSafe or Food Handlers Certificate, or willingness and ability to obtain one within six months of employment.
Familiarity with allergens and preparing allergen-friendly menu items.
Neat and clean grooming and hygiene habits.
Ability to lift items up to approximately 50 pounds using proper lifting techniques.
Ability to walk and stand for long periods.
Ability to push and/or pull a kitchen cart weighing 70 pounds, not to exceed 200 pounds when fully loaded.
Ability to work around high temperatures and noise and in areas with temperature variations, including freezers, walk-in coolers, and high-temperature equipment.

Nice To Haves

Experience coordinating and directing food production employee activities.

Responsibilities

Follow the menu cycle unless management authorizes a deviation.
Consider food costs and identify cost-saving measures.
Prepare and serve daily menus and special events, ensuring timely service and high-quality finished products.
Use standardized recipes and assist with monitoring food production staff during preparation and service.
Inspect service lines before and throughout service for quality, presentation, and food safety.
Notify the supervisor or Head Cook about concerns regarding the quality of purchased food products.
In the Head Cook’s absence, assume Head Cook duties, including meal preparation for the Children’s Learning Center and special dietary requests.
Follow safety and sanitation procedures and help maintain a safe kitchen environment.
Clean and sanitize food preparation areas and equipment, wash pots and pans, and assist in the dishroom as needed.
Immediately report safety concerns or equipment malfunctions to the Head Cook and/or supervisor.
Ensure staff meet uniform and PPE standards and report discrepancies to the supervisor.
Assist the Head Cook with ordering perishable food items as needed.
Perform opening and/or closing kitchen duties.
Work on snow closure days that fall on scheduled workdays, if required.
Make recommendations for new menu items and/or daily specials.
Assist with training new kitchen employees as needed.
Collaborate with the Head Cook to use excess inventory and minimize food waste.
Use secured areas, including storage areas and alarmed doors.