Cook 3

Pomona College•Claremont, CA

12d

About The Position

ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely regarded as one of the nation's premier liberal arts colleges. Established in 1887, Pomona College is known for small classes, a challenging curriculum, close relationships between students and faculty, and a range of student research and leadership opportunities. Pomona is a member of The Claremont Colleges. JOB PURPOSE: The Cook 3 coordinates all food production in the kitchen, trains cooks and staff in prepping and food production, and works with the Executive Chef or Sous Chef/Manager to develop new menu items while seeking innovative ways to cook and prepare food. The Cook 3 assists as assigned with catering events. This position reads and follows numerous recipes and prepares and serves soups, meats, vegetables, and desserts. The Cook 3 cooks, measures, mixes, washes, peels, cuts, shreds meats, fruits, vegetables and other ingredients. This position trims and cuts meats, poultry, and fish by incorporating HACCP and PPE procedures in kitchen production areas. The Cook 3 maintains and records temperatures and food production labeling and dating to ensure Health Department compliance. The Cook 3 maintains and monitors the kitchen work area at all times to ensure cleanliness.

Requirements

High School Diploma, GED or equivalent combination of education and experience is required.
Must take and successfully pass the California Food Handler Certification within 30 days of hire and successfully recertify every 3 years.
A valid driver’s license is essential to drive College-owned vehicles.
Must take and successfully pass a functional capacity test after job offer and prior to hire.
Food production assignments and staff supervision in a kitchen at an academic institution is preferred.
Deploy professional skills in culinary food production and food services safety, in collaboration with colleagues, to best promote the College’s strategic interests.
Know how to create, read and follow numerous recipes.
Know how to train staff in food prep and production.
Can maintain a friendly, professional and helpful demeanor around staff and customers and act as a staff role model for how to deliver superior customer service and food services to the Pomona College community and the general public.
Know how to safely operate and oversee the use of a variety of kitchen equipment, appliances and machines in order to cook, measure, mix, wash, peel, cut, shred, and store a variety of food items such as meats, fruits, vegetables, and other ingredients.
Know how to safely use various cleaning supplies to ensure good sanitation.
Demonstrate effective, accurate and clear communication with strong verbal, written, interpersonal, reading, phone, and customer service skills.
Follow all written and verbal instructions, asking questions as needed for clarification of projects/tasks/duties/assignments.
Handle all activities with patience, discretion, good judgment, and tact while working with people from a wide variety of backgrounds.
Prioritize and perform multiple projects/tasks, meet deadlines/timelines, respond to others in a timely manner, and work both independently and as a collaborative member of the College with a high standard of integrity and ethics, in support of the College’s strategic vision and the division’s/department’s annual goals.
Use strong organizational, time management, problem solving, and basic math skills to complete work with accuracy and a keen attention to detail in a highly visible, deadline- driven environment.
Must place requisitions for supplies and equipment in a timely manner.
Must safely lift and move supplies and equipment weighing up to 50 pounds and walk and stand for long periods of time.
Must report to work on time and in uniform at the start of each shift.

Nice To Haves

An AOS or Associate Degree from an accredited culinary program, hotel/restaurant school or equivalent educational experience is preferred.
Food production assignments and staff supervision in a kitchen at an academic institution is preferred.

Responsibilities

Coordinate all food production in the kitchen of assigned Dining Halls.
Work with the Executive Chef or Sous Chef/Manager to develop new menu items while seeking innovative ways to cook and prepare food.
Assist with catering events as assigned.
Train and monitor subordinate kitchen staff in prepping and production of food.
Read and follow numerous recipes.
Create recipes as needed.
Prepare, season, marinate, cook, taste, carve, and serve soups, meats, vegetables, and desserts.
Cook, measure, mix, wash, peel, cut, or shred meats, fruits, vegetables and other ingredients.
Trim and cut meats, poultry, and fish.
Must be California Food Handler certified, and successfully recertify every 3 years.
Ensure that the kitchen of assigned Dining Halls meets all safety and sanitary guidelines to comply with safe food handling practices and to provide the highest level of food quality and customer service for the Pomona College community.
Clean and maintain and sanitize work and service areas before and after meal periods.
Incorporate HACCP and PPE procedures in all kitchen production areas to ensure a safe kitchen.
Take and record temperatures to ensure compliance with Health Department guidelines.
Keep production records for all food produced.
Properly use “Just in Time” and “Batch” cooking to ensure freshness.
Minimize leftover and/or excess food production and use leftovers to decrease waste.
Label, date, and store items in appropriate areas.
Provide excellent customer service to Dining Hall and catering event customers.
Resolve problems and follow up with Dining Hall and catering customers directly to ensure full customer satisfaction, without unnecessarily referring customers to other staff members.
Stay abreast of trends and developments in the food services and catering industry, such as menus, trends in consumer tastes, management issues, methods and equipment.
Make recommendations for application into existing operations as necessary.
May be required to set up and maintain food service lines and steam tables as needed.
Participate in training sessions provided by the College.
Perform special projects/tasks/duties and provide assistance as assigned.