Junior Retail Cook/Back-up Lead

Harvey Mudd College•Claremont, CA

2d•$26 - $28•Onsite

About The Position

Under the general supervision of the Senior Director for Dining Services and Facilities Events and with oversight from the Assistant Retail Manager and Dining Services Supervisor, the Retail – Junior Cook performs routine and non-routine tasks related to the production, preparation, service, and sale of hot and cold food products for Dining Services operations. Responsibilities include preparing food, beverages, cashiering, and supporting various stations in the kitchen, dining areas, and retail locations. As a backup Lead, ensure that Jay’s Place facilities are always clean, orderly, and safe, and that supplies and food products are handled, prepared, and stored safely and appropriately.

Requirements

Minimum of one year of paid employment experience in the preparation, production and service of high-volume meals in a fast-paced food service environment.
Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift, up to 50 pounds from floor to waist level without assistance, climb ladders up to six feet with assistance, and up to three feet unassisted, and be able to work on feet for prolonged periods of time.
Understand and follow oral and written instructions in English.
Read and follow recipes and produce items to specifications.
Perform simple arithmetic functions relating to the preparation of food.
Establish and maintain cooperative working relationships.
Work well without continuous supervision.
Wear uniform and safety equipment as required.
Physical fitness and ability to learn safe food handling and production methods
Ability to count, read analog thermometers and record basic numerical information in writing.
Good personal hygiene.
Willing and able to work overtime in emergencies, mandatory during special events such as Family Weekend, Alumni Week, Orientation Week, Commencement Week, or as directed by the Manager.
Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time.
Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.
Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran’s status, disability, or any other characteristics protected by applicable law.
In order to be considered an applicant for any staff position at Harvey Mudd College you must apply for each position for which you believe you are qualified.

Nice To Haves

Formal culinary training is desirable.

Responsibilities

Assist the Retail Assistant Manager in instructing staff in all aspects of duties.
Guide employees in the absence of other management staff.
Monitor productivity to ensure timely completion of work.
Ensure a safe work area by training, retraining, and leading employees, as needed, regarding safety guidelines in all aspects of work.
Immediately report safety, quality, staffing, or customer concerns to management staff.
Provide direction to employees and assist with problem resolution.
Promote teamwork.
May occasionally perform the Front of House or Kitchen/Production Lead duties, as assigned at Hoch Dining Commons and the Café.
May guide some catering operations.
Observe the condition of equipment and facilities.
Submit equipment and facilities maintenance requests, as they arise, to the Retail Assistant Manager or Dining Services Coordinator.
May monitor cash receipts and verify cash bank- drop the deposit in the safe and inform the Retail Assistant Manager or Dining Services Coordinator of any variance.
With the direction of the Retail Assistant Manager, must maintain the Mobile App updated with product availability.
Update the Mobile app by turning the service on and off as needed.
Perform other related duties as assigned.
Use a variety of manual and automated kitchen equipment to cook, measure, mix, wash, peel, cut, slice, or shred meats, fruits, vegetables, and other products/ingredients.
Follow approved recipes and food presentation standards to prepare, season, marinate, cook, taste, carve, and serve soups, meats, vegetables, and desserts; Trim and cut meats, poultry, and fish.
Assist in food preparation for salad bars, sandwich stations, and other areas.
Take and record “cook to” and holding temperatures at prescribed intervals to ensure compliance with Hazard Analysis and Critical Control Points (HACCP) guidelines.
Properly use “Just in Time” and “Batch” cooking to ensure freshness and minimize leftover food; use leftovers to reduce waste.
Label, date, and store all produced items appropriately.
Pull and prepare items in advance of production as required by recipes and communicate needs to management.
Follow required procedures for the preparation and service of Vegetarian and Vegan products.
Use HACCP and Personal Protective Equipment (PPE) standards to maintain a safe working environment.
Maintain and record production information, including food usage and meal counts.
Assist with catering production as required by the manager or lead.
Notify management of any food quality and quantity issues.
Greet and interact with customers in a pleasant manner, ensuring customer satisfaction with food and service.
Operate cash registers, mobile ordering systems, and meal-card access systems.
Receive payment, make change, and provide receipts to customers.
Reconcile cash drawers, complete daily logs, and safeguard funds.
Maintain cleanliness and sanitation of counters, food stations, and equipment using proper cleaning techniques and chemicals.
Set up and maintain self-sustained service stations, including steam tables and display areas.
Brew and serve beverages, including coffee, espresso, and specialty drinks, following proper recipes.
Ensure drink supplies and equipment used behind the counter are organized and presentable, always maintaining a clean and professional appearance for customers.
Label, date, and store food items appropriately.
Maintain cleanliness of assigned areas, including dining tables, equipment, and storage areas.
Maintain food production records and temperatures to comply with safety guidelines.
Communicate with Jay’s Place Lead or a manager/supervisor of any food quality issues or concerns from customers.
Assist with setting up and maintaining service counters, display coolers, and food merchandise areas.
Participate in staff meetings and training.
Follow all health and safety regulations.
Assist with retrieving deliveries made to The Café or Hoch-Shanahan, transport them to Jay’s Place, and organize them appropriately while adhering to the proper FIFO method.
Notify the manager-on-duty if there are safety issues, a need to replenish supplies, or if assistance is needed in the performance of job duties.
Assist with event setup, delivery, and service for catering.
Assist with food production across multiple locations, including Hoch-Shanahan Dining Commons, The Cafe and Jay’s Place.
Work overtime during special events and emergency situations.
Participate in special catering events such as Family Weekend, Commencement Week and others.
Provide the highest quality of service to customers.
Follow all food safety guidelines.
Use safety equipment, including cutting gloves, as required and appropriate.
Follow all Covid-19 guidelines.
Participate as a member of the Dining Services team by being willing to report and resolve problems directly with your supervisor and others involved.
Demonstrate ability to take direction without resistance or resentment.
Be flexible and open to new ideas and ways of working.
Demonstrate ability to work with others.
Be respectful.
Do not deliberately ignore others.
Be courteous to coworkers, customers, visitors, supervisors and others.
Strive to communicate clearly and well.
Do not threaten harm, raise your voice or yell to make a point.
Refrain from gossip, the use of profanity and words or actions that demean another person.
Report to work on time, as scheduled, and take breaks as authorized within the times set by a manager and posted on the schedule.
Report to work in a clean and presentable uniform, and in good personal hygiene.
Report directly to assignment upon clocking in and leave premises upon clocking out.
Punch in and out only for yourself, never for another employee, and remain on premises when “on the clock.”
Correctly and safely use and maintain College equipment.
Follow through on work commitments you make to coworkers and the College.
Comply with College policies as they now exist and as the College or department may adopt from time to time, including providing timely notice of absence and request for time off.
Assist as the Backup Lead at Jay’s Place, providing leadership and operational support when the Main Lead is scheduled off or as needed.