Cook II - Floater

Claremont McKenna College • Claremont, CA

3d • $23 - $26 • Onsite

About The Position

BASIC FUNCTION: The Cook II – Floater prepares fresh ingredients with Chef’s direction including slicing, marinating, boning, and other basic preparation techniques. The Cook II must adhere to health codes required for working with food, maintaining food quality standards, and a clean and organized environment. From scratch principles and food safety techniques are key elements of this position. Flexibility to provide aid in a variety of areas of the kitchen is a key aspect of this position.
DESCRIPTION OF DUTIES AND RESPONSIBILITIES: ESSENTIAL FUNCTIONS: Reporting to the General Manager of Bon Appetit, the Cook II - Floater performs the following essential duties and responsibilities:

Requirements

• Any combination of education, training and/or experience equivalent to high school diploma or GED that provides the required knowledge, skills, and ability.
• Minimum of two years’ experience in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment with emphasis on a specialty cuisine menu production preferred.
• A California Food Handlers Card is required.
• Must be able to stand, walk, bend, climb, push, pull, stop, twist, stretch, squat, reach, and lift up to 50 pounds from floor to waist level without assistance, and must be able to work on feet for prolonged periods of time.
• Must be able to satisfactorily complete a post-offer functional physical agility test.
• Individual must possess knowledge, skills, and ability to be able to successfully perform the essential functions of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of knowledge skills and abilities.
• Knowledge of food sanitation policies and procedures is required.
• Must have experience working in a fast paced commercial kitchen using commercial kitchen utility equipment.
• Possess advanced knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.), as well as cuisine specific food products for specialty food production.
• Possess working knowledge of standard and specialty food equipment such as: woks, rotisseries, smokers, and teppanyaki grills etc.; possesses advanced knife skills and ability to sufficiently perform all basic cooking methods; ability to multi-task within those basic cooking methods to ensure no interruption in servicing of the guests.
• Must be able to prepare food from scratch.
• Must be able to perform simple arithmetic functions relating to food and beverage preparation.
• Be flexible to work in different areas of the job.
• Take initiative in performance of work tasks and be willing to assist others as needed.
• Must be respectful and courteous to coworkers, customers, visitors, managers and others.
• Clear and professional communication is required.
• Must be able to establish cooperative working relationships and work well with minimal supervision.
• Use organizational and time management skills.
• Complete work with a sense of urgency, accuracy, and attention to detail.
• Deploy professional skills, in collaboration with colleagues, to best promote the College’s strategic interests and provide the best quality on campus food services.
• Must be able to satisfactorily understand and follow job related instructions in English, both orally and written.
• Must be willing to work a flexible schedule.
• The regular hours are 40 hours per week, 5 days per week, and will include a variable schedule based on business needs. Overtime, holiday, weekend, and evening work hours will be required.

Responsibilities

• Review daily menu assignments with the Chef and prepare ingredients per direction. Assignments will change daily based on business needs. Ensure preparation is completed.
• Communicate with Chef on recipes and portions.
• Batch cook during the course of the meal based upon demand.
• Ensure food is presented and garnished appropriately.
• Ensure ingredients are covered, labeled, and properly stored.
• Verify that all entrees are prepared to the proper temperatures.
• Assist with catering preparation as needed.
• Cross train on cold and hot food stations.
• Diligently maintain a clean and sanitary workspace during the course of the meal and while preparing food. Sanitize workstation upon the conclusion of the shift.
• Setup and maintain station during meal service. Breakdown and clean station at conclusion of meal service.
• Responsible for weekly deep cleaning of work stations, including hoods, stoves and ovens.
• Follow proper food preparation and sanitation directives as established by Health Department.
• Comply with internal policies and procedures as they apply to food, sanitation, and safety within the Dining Hall. This includes but is not limited to keeping work area clean, properly/safely using equipment, keeping floor free of food/liquid that may be potential safety hazard, and adhering to the agreed work schedule.
• Other duties may be assigned as appropriate. This includes daily, weekly, or monthly cleaning and cross training as time permits.
• Regular attendance is considered an essential job function; the inability to meet attendance requirements may preclude the employee from retaining employment.
• Take and follow directions.
• Work cooperatively with others.
• Receive and respond appropriately to constructive criticism.
• Display a positive attitude.
• Balance multiple tasks and priorities.
• Perform other essential duties and tasks specific to the position.

Benefits

• Claremont McKenna College offers employee benefits that include health, dental, and vision plans; flexible spending accounts; health savings accounts; paid vacation, sick, and holiday time; retirement benefits; basic and voluntary life insurance; dependent tuition remission; ride share incentives; and more.

What This Job Offers

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