Cook I (Part-Time)

Pitzer College • Claremont, CA

1d • Onsite

About The Position

The Cook I prepares hot and cold food items and completes setup, operation, and breakdown of an assigned station, which may include a salad bar, ovens, grill, omelet bar, café pantry, fruit and yogurt bar, or catering. The role supports meal production, other stations, and catering or special events as assigned. Strong food quality, safety and sanitation practices, organization, and an understanding of meal flow are central to the position. This is a bargaining-unit position, and union dues are required.

This is a part-time, on-campus position at Pitzer College in Claremont, California. The schedule is 20 hours per week for 10 months each year, August through May. Hours are assigned across Saturday to Friday between 6:00 a.m. and 11:00 p.m. while classes are in session, and may vary with College or department needs. Work includes nights, weekends, and holidays. Compensation is $27.69 per hour under the union contract. The position has no supervisory responsibility.

Work takes place in a commercial kitchen and dining hall, with moderate to high noise, hot and humid conditions, limited temperature control, and sometimes tight work spaces. Occasional outdoor work at events may involve turf, gravel, concrete, or other surfaces. The role is physically active and requires prolonged time on one’s feet and the ability to lift up to 50 pounds from ground to waist level without assistance. Employment is contingent on satisfactory results on a post-offer lift test.

Pitzer College states that eligible employees and eligible dependents may receive health, dental, and vision insurance; retirement savings plans; paid time off, including vacation, holidays, sick time, parental leave, and bereavement; tuition reimbursement; and participation in a tuition exchange program. New employees must provide proof of full COVID-19 vaccination, including a booster, or obtain an approved medical or religious exemption by their first day. Final candidates for staff positions undergo a background investigation.

Requirements

• High school diploma or GED, or an equivalent combination of education and experience that provides the required knowledge, skills, and abilities.
• At least six months of directly related experience.
• Valid California Food Handler’s Permit.
• Ability to understand and follow oral and written directions and recipes in English, and communicate in English with team members and guests about meals.
• Safe, proficient use of knives and a variety of commercial kitchen equipment.
• Knowledge of food ingredients, including common allergens, and ability to discuss ingredients and preparation methods in English.
• Ability to create specialty items as directed by the chef and execute recipes.
• Ability to work effectively and cordially with a diverse community of managers, coworkers, students, staff, faculty, and other guests.
• Effective organizational skills and ability to focus in a busy, noisy environment; positive attitude and strong customer-service skills.
• Expertise in safe food handling, sanitation, and workplace safety, including HACCP guidelines, ServSafe, and personal protective equipment requirements; ability to communicate and demonstrate these standards.
• Ability to comply with safety rules and regulations and properly use personal safety equipment, food-preparation equipment, and cleaning compounds.
• Ability to deliver high-quality products and service in a fast-paced, time-sensitive environment with a heavy workload without compromising quality or safety.
• Ability to reliably transport oneself to work.
• Ability to meet the physical requirements of the role, including standing, walking, bending, climbing, pushing, pulling, stooping, twisting, stretching, reaching, lifting up to 50 pounds from ground to waist level without assistance, and working on one’s feet for prolonged periods.
• Satisfactory results on a post-offer lift test.
• Proof of full COVID-19 vaccination, including booster, or a College-approved medical or religious exemption by the first day of employment.

Nice To Haves

• Previous experience with hot/cold kitchen preparation is desirable.
• One year of full-time experience in a high-volume, fast-paced environment is preferred.

Responsibilities

• Prepare hot and cold items for meal production, including salad bar items, fruits, sauces, dressings, condiments, breads, doughs, and garnishes; portion items to support timely service.
• Prepare daily specials for assigned stations and catering events according to the published menu.
• Set up and garnish the assigned station before meal service and verify that signage is correct and complies with applicable dining-service programs.
• Monitor station needs and prepare additional ingredients as necessary; assist with food preparation at other stations and for catering or special events as assigned.
• Check food temperatures before opening and every 30 minutes thereafter, record them on the time/temperature log, and notify a manager when corrective action is needed.
• Cook to order as required by the assigned station and menu.
• Discuss ingredients and preparation methods with managers and identify allergens when asked about food items.
• Wrap, label, date, and store refrigerated and other items after the meal period; use FIFO practices in production and storage.
• Communicate production levels and leftovers with the chef and team members, assess production needs throughout the day, and help minimize food waste.
• Break down and clean the assigned station at the end of the meal using the closing checklist; clean and sanitize work areas, stations, service areas, counters, and floors, and follow clean-as-you-go practices.
• Assist with setup for the next meal when time permits and as assigned by management.
• Bring ideas to the assigned station through interaction with the chef and customers and through independent research.
• Serve and clean on the service line when needed and assigned.
• Follow food safety, sanitation, and workplace safety standards and perform other position-specific duties assigned by the chef or supervisor.

Benefits

• Health insurance for eligible employees and eligible dependents
• Dental insurance for eligible employees and eligible dependents
• Vision insurance for eligible employees and eligible dependents
• Retirement savings plans
• Paid time off, including vacation, holidays, sick time, parental leave, and bereavement
• Tuition reimbursement
• Participation in a tuition exchange program

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED