Line Cook

DESCRIPTION OF DUTIES AND RESPONSIBILITIES:

ESSENTIAL FUNCTIONS:

This information is intended to be a descriptive of the key responsibilities of the position. The list of essential functions below does not identify all duties performed by any single incumbent in this position. 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.

REQUIRED KNOWLEDGE, SKILLS, ABILITIES:

This individual must possess the 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 skills and abilities.

• 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.

QUALIFICATION STANDARDS:

EDUCATION AND EXPERIENCE:

Any combination of education, training or experience that provides the required knowledge, skills, and ability.

Previous experience in food service industry is strongly preferred.

LICENSES / CERTIFICATES:

California State law requires a current California Food Handler's Card.

GROOMING AND APPEARANCE:

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.

HOURS, CLASSIFICATION, AND STATUS:

This is a regular status, full-time, 12-month, benefits-eligible, non-exempt position.

The regular hours for this position are Monday, Tuesday, Friday from 11:30 am-8:00 pm, Saturday & Sunday 6:00 am-2:30 pm. Hours may vary due to the needs of the College or department, and may include some evenings and weekends.

Hourly rate range: $21.85-$23.00. The hourly rate of the finalist(s) selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty, and training.

SUPERVISORY RESPONSIBILITY:

None.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is variable. Most work is done indoors, but some activities are outdoors. Not all facilities are air-conditioned. Cooks are routinely exposed to high temperatures when working around hot ranges and ovens, and are routinely exposed to cold temperatures when working in or around freezers or with frozen foods.

Physical and Mental Requirements

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.

At-Will Employment

Regular employment at the College is for no specified period of time; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Scripps College is an At-Will employer. 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.

About SCR Scripps College

The Claremont Colleges, a consortium of five undergraduate liberal arts colleges, two graduate institutions, and Claremont University Consortium, which provides shared institutional support services, is reminiscent of the Oxford-Cambridge model. The undergraduate colleges include Pomona College, Scripps College, Claremont McKenna College, Harvey Mudd College, and Pitzer College. The two graduate institutions include Claremont Graduate University and Keck Graduate Institute.