Assistant Cook - Capitol Eatery, (172-Day)

Pennsylvania College of Technology•Williamsport, PA

4d•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. The position works as part of the dining service team to maintain service standards, customer satisfaction, and departmental operations. The schedule is Sunday and Monday from 1:00 p.m. to 9:00 p.m., Tuesday through Thursday from 11:00 a.m. to 7:00 p.m., with Friday and Saturday off. The role qualifies for a shift differential and may require work on snow closure days that fall on scheduled workdays. The Assistant Cook prepares and serves daily menus and special events, supports food production staff, and helps ensure food quality, presentation, and safety. When the Head Cook is absent, the Assistant Cook assumes Head Cook duties, including meal preparation for the Children’s Learning Center and special dietary requests. The position also includes sanitation, housekeeping, kitchen opening and/or closing duties, assisting with food ordering and staff training, and contributing to menu planning and food-waste reduction.

Requirements

High school diploma or GED, or equivalent.
Ability to read, write, and perform basic math; communicate effectively; and accurately follow verbal and written instructions.
Ability to adapt to prevailing conditions, including staffing levels that 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.
Must possess a ServSafe or Food Handlers Certificate, or be willing and able to acquire one within six months of employment.
Familiarity with allergens and preparation of 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 work amid high temperatures and noise, and in areas with temperature variations such as freezers, walk-in coolers, and near high-temperature equipment.
Ability to push and/or pull a kitchen cart weighing 70 pounds, up to 200 pounds when fully loaded.

Nice To Haves

Two years of experience in food preparation, preferably in an institutional setting, or an equivalent combination of one year of related experience and one year of training.
Experience coordinating and directing food production employee activities.

Responsibilities

Follow the menu cycle unless management authorizes a deviation, and consider food costs and potential cost-saving measures.
Prepare and serve daily menus and special events on time while ensuring high-quality finished products.
Use standardized recipes and assist in 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 of concerns about the quality of purchased food products.
In the absence of the Head Cook, assume Head Cook duties, including preparing meals for the Children’s Learning Center and fulfilling special dietary requests.
Follow safety and sanitation procedures and help maintain a safe kitchen work 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.
Use secured areas, such as storage areas and alarmed doors, as required.
Make recommendations for new menu items and/or daily specials.
Assist with training new kitchen employees as needed.
Collaborate with the Head Cook on using excess inventory to minimize food waste.
Work snow closure days that fall on scheduled workdays if required.