Casual - Chef's Apprentice (FY 25-26)

Harrisburg Area Community College•Harrisburg, PA

1d•Onsite

About The Position

Responsible for assisting with a variety of tasks including food preparation, receiving of deliveries, general sanitation, cash handling, and participation in the HACCP process of the retail operation.

Requirements

H.S. Diploma or equivalent and 2 years experience.
Combination of experience and education sufficient to successfully perform the essential duties of the job.
Valid Driver's License
Ability to obtain certifications related to position, i.e. servsafe
Employees must comply with PA Act 15. Will need to present completed clearances and training certificates at the time of hire.

Responsibilities

Receives any deliveries and puts the stock away, notifying the Director of Dining about any discrepancies and records temperatures on receiving log.
Opens the kitchen and unlocks refrigerators and records temperatures on the temperature log. Sets up sanitation stations with proper green and red bucket.
Assists with maintaining general sanitation in the retail operation to include ware washing both manually, mechanically, emptying of kitchen trash receptacles, and daily or weekly sanitation assignments.
Reviews production sheets to determine type and quantity of food items to be prepared for the station that they are scheduled.
Prepares and mixes ingredients according to the approved recipes using a variety of kitchen utensils and equipment such as food processors, blenders, mixers, slicers, steamers, fryers, ovens and grills to prepare food items.
Alerts Director of Dining Services to any items not in stock so a substitute can be provided.
Assists with pre-preparation work such as defrosting items, slicing, cleaning, and portioning product per recipe.
Assists with distribution of prepared items to various serving areas.
Assists with completion of production records to include unused portions and shortages of product.
Participates in monitoring of food quality, seasoning, and temperature.
Records temperatures onto the temperature log for all items in the station that they are scheduled.
Follow HACCP policy set by the Director of Dining Services.
Maintains food production areas in a clean, sanitary, neat and orderly manner.
Reports to Director of Dining Services any problems or needs concerning equipment, food supply, sanitation, or safety problems.
Detects and reports spoiled or unattractive food or supplies.
Cleans assigned areas following established cleaned procedures.
May be responsible for cash handling procedures as set by the Director of Dining Services.
Operates kitchen equipment to prepare food, under supervision.
Cleans and maintains culinary equipment and physical space.
Assists in record keeping and inventory management.
Performs all other duties as assigned.