Pantry Food Service Worker

Harvey Mudd College•Claremont, CA

9d•$25 - $27•Onsite

About The Position

Under general supervision from the Senior Director for Dining Services and Facilities Events and with oversight from the Executive Chef, Assistant Managers of Dining Services and Dining Services Supervisor, this position performs routine and non-routine tasks related to the production, prepping, and serving of food in the college’s dining locations and catering operations.

Requirements

Any combination of education and training that provides the required knowledge, skills, and ability for the position.
One-year paid employment experience in the preparation of food.
Current certification in ServSafe or other food safety certification recognized by the Los Angeles Department of Health; or must obtain certification within three weeks of start date.
Demonstrated ability to understand and follow oral and written instructions in English and communicate with customers in English.
Commitment to and ability to act respectful and pleasant in providing excellent customer service.
Familiarity with and ability to perform simple arithmetic functions relating to cash handling and food preparation.
Ability to learn about food production and safe food handling.
Ability to form and maintain cooperative working relationships.
Ability to perform duties and to work well without continuous supervision.

Nice To Haves

Most work is done indoors but some activities occur outdoors.
Not all facilities are air-conditioned.

Responsibilities

Operate a variety of kitchen equipment to slice, wedge, chop, grate, clean, peel, cut and/or prepare vegetables and fruit for salad and deli bars.
Mix ingredients to prepare specialty salads, green salads, and gelatins.
Prepare relish and fruit trays, deli meats, cheeses, and sandwiches for all Dining Services operations.
Prepare salad dressings and condiments.
Set up, replenish, and break down salad bar, including filling with and disposing of ice.
Maintain cleanliness of salad bar before, during and after service periods.
Take and record temperatures at prescribed intervals to ensure safety of products.
May be responsible for assisting in food production in other areas of the kitchen, including set up and maintenance of dessert service.
Maintain and record food production information for each meal, including food prepared, used, and returned to stock.
Label and date all items and store in appropriate containers and areas.
Prior to service periods, check with culinary staff to provide condiments appropriate to meals being served.
Follow required procedures for preparation and service of Vegetarian and Vegan products.
Assist catering staff with event setup, delivery of food and beverages, and working/serving at events.
May be assigned to brew beverages, stock/restock dispensing machines and service ware.
May be assigned to assist in food production in areas of the kitchen, including setup and maintenance of dessert service, salad bar, condiments, and other areas.
Participate in staff meetings and department training.
Follow health and safety guidelines applicable to food service operations.
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.
Willing and able to work overtime in emergency situations, and mandatory during special events such as Family Weekend, Alumni weeks, Orientation Week, and Commencement Week.