Line Cook I

Scripps College•Claremont, CA

2d•$20 - $21•Onsite

About The Position

Under direct supervision, the Line Cook is expected to perform a variety of duties in the preparation of food products and to provide the highest quality of service to customers at all times. The Line Cook may be required to perform as Pizza Cook, Exhibition Cook, Grill Cook, and Prep/Production Cook.

Requirements

Knowledge of or the ability to learn safe working methods and procedures, including use of food preparation equipment, such as mixers, knives, slicers, wedgers, dicers, choppers, and graters.
Ability to read and follow recipes.
Basic math skills, including knowledge of fractions as needed to adjust recipes.
Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines, (ServSafe), and Personal Protective equipment (PPE) requirements.
Ensure compliance by staff with safety rules and regulations, proper use of personal safety equipment, food preparation equipment and cleaning compounds.
Ability to establish and maintain cooperative working relationships.
Ability to provide the highest quality of service to customers at all times.
California State law requires a current California Food Handler’s Card.
In accordance with California, state, and local laws Scripps College seeks to maintain a neat and professional image at all times while in the workplace.
Pursuant to California’s Health and Safety Code §113969, all food employees preparing, serving, or handling food or utensils must wear hair restraints, such as hats, hair coverings, or nets, which are designed and worn to effectively keep their hair (including beard hair) from contacting non-prepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.
Ability to maintain good concentration level while dealing with interruptions; attention to details with emphasis on accuracy; capable of giving, receiving, and analyzing information, formulating work plans, and articulating goals and action plans.
Sitting in a normal seated position for extended periods of time.
Standing for extended periods of time.
Reaching and extending hand(s) or arm(s) in any direction.
Finger dexterity required to manipulate objects with fingers rather than the whole hand(s), or arm(s), for example, use of fine motor skills to garnish food for presentation.
Whole hand and arm dexterity required to perform functions such as chopping and mixing and inserting and removing items from ovens.
Ability to communication clearly using the spoken word.
Ability to see within normal parameters.
Ability to hear within normal parameters.
Ability to bend and stoop, for example to look into ovens to check on or remove food, or to view and access supplies located on low shelves or the floor.
Ability to move about.
Ability to lift and carry short distances up to 50 lbs., for example to lift or move supplies, bulk ingredients, equipment, and packages.
Ability to push and pull up to 50 lbs., for example to push and pull loaded food carts.

Nice To Haves

Previous experience in food service industry is strongly preferred.

Responsibilities

Perform other duties as assigned.
Read and follow recipes and product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foods for consumption in eating establishments.
Prepare high-quality food items according to standardized receipts and instructions to meet production, delivery, and services schedules.
Operate a variety of kitchen equipment including but not limited to knives, peelers, mixers, slicers, mandolins, choppers, and graters as needed to measure and mix ingredients, to wash, peel, cut, and shred fruits and vegetables, and to trim, cut, and fillet meat, poultry, and fish as necessary for culinary use.
Use “Just in Time” and “Batch” cooking to assure freshness and minimize leftover and excess food production.
Utilize leftovers to assure minimal waste.
Take and record temperatures to assure compliance with health department guidelines.
Set-up and maintain food lines in their entirety, including but not limited to, fill water and ice containers, place food on serving line, set up and maintain steam tables, garnish food, etc.
Check production and keep records in order to accurately plan production requirements, to requisition supplies and equipment, and to maintain compliance with health department guidelines.
Assist with catering production as directed by manager or supervisor.
Serve meals or prepare for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
Tastes all prepared food items.
Clean kitchen after preparation and serving, maintaining high standards of cleanliness.
Store or discard excess food in accordance with safe food-handling procedures.
Maintain cleanliness and organization of refrigerators and storerooms.
Ensure food and supply items are stored per standards.
Perform assignments safely while maintaining a clean work environment.
Participate in training sessions as provided by supervisor and the College.
Assist with the training of other staff members as appropriate.
Perform other duties and tasks specific to the position or as directed.
Actively support the College’s Principles of Community and Institutional Values in the performance of job duties.