Cook B - Tiger Cooler

Occidental College Careers•Los Angeles, CA

8d•$21 - $22

About The Position

Under the direction of the Chef de Cuisine, Sous Chef or Food Service Manager, the Cook B sets up, operates and closes Campus Dining facilities/kitchen. Prepares and cooks menu items to order for stations and catering, preparing multiple menu items in a timely manner and to proper standards. Responsible for the cleanliness of the station(s) while working and before leaving stations. This position is represented for purposes of collective bargaining by Teamsters.

Requirements

High School Diploma or GED.
Read, write and speak English as well as be able to converse fluently.
ServeSafe Certification (or equivalent food safety certification).
Demonstrated knowledgeable of kitchen sanitation and safety procedures.
Demonstrated knowledge of special diets and common food allergies, and well versed in methods of servicing customers with these special needs.
Proficiency in Microsoft Office applications, Google drives/folders/forms or any combination of productivity programs applicable to position responsibilities.
Demonstrated ability to be detail-oriented and thorough; skilled at anticipating and preventing potential problems and handling a wide variety of tasks with efficiency and accuracy.
Strong commitment to a quality work product.
Demonstrated ability to effectively communicate verbally, in writing and electronically.
Effective interpersonal skills as evidenced in the ability to collaborate with a variety of constituencies.
Demonstrated commitment to justice, equity, inclusion & diversity.
Demonstrated skill in adapting to and performing work effectively in high-volume, high accountability, confidential environment with multiple and changing priorities.
Effective organizational, logistical, time management and planning skills with the ability to manage and prioritize multiple tasks/projects simultaneously, prioritize and fulfill the functions of an office in a timely manner.
Ability to self-motivate and work independently.
Ability to provide effective leadership and training, and to work effectively and professionally across functions, disciplines, levels, and with diverse groups.

Nice To Haves

Culinary degree from an accredited school.

Responsibilities

Keeps all items for assigned station prepped, rotated and stocked. Displays accountability for job requirements and positively embraces changing business needs. Cooks and presents quality products. Follows standardized recipes and uses established production and presentation techniques. Consistently demonstrates attention to timeliness and proper food temperatures. Performs job with efficiency and accuracy. Ensures staff, guest, food, equipment & facility safety at all times. Provides quality customer service. Handles customer interactions graciously. Acts and dresses professionally. Performs all duties in a safe manner. Provides the assistance needed to identify & prevent hazards.
Stocks all equipment and disposable goods used on stations. Keeps Chefs and/or Supervisor on duty informed of what items need to be ordered. Communicates effectively and consistently displays ethical behavior with co-workers, customers and managers.
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 safety and sanitation guidelines. Cleans, organizes and rotates stock of the refrigeration unit associated with the assigned station at close of shift.
When assigned, properly lights, stokes and maintains wood-fired pizza oven. Prepares menu items to proper standards. When assigned, cooks and plates items to order. Makes and serves pasta of the day. When assigned, maintaining all items necessary for the bakery, ensuring proper stocking of ingredients, freshly baked goods for the station and catering orders. The cook adheres to standardized recipes, ensures proper rotation and stocking of baked goods, and displays. The cook is also expected to understand a variety of baking product, doughs, cooking methods and use of specialty equipment. When assigned, cook’s soups and daily volume menu to standardized recipes and proper standards.
When assigned to catered events, assists the Chefs and/or Cook A on duty with production and service.