Part Time - Prep Cook, University Tower's Kitchen

COMPENSATION:

Pay Rate: $18.00 per hour

SUMMARY:

Prepares and assembles cold food, per recipe, for campus residential dining, retail, and catering venues. Also provides support to general food service production.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Prepares products as assigned by production records.
• Follows approved recipes and standards for consistency and accuracy of products.
• Maintains the cleanliness of the workstation at all times.
• Follows all sanitation guidelines ensuring fresh, wholesome products.
• Operates and maintains kitchen equipment in a safe and efficient manner.
• Assists with accepting deliveries and stores raw food products according to established standards.
• May assist in the cleaning of equipment, tools, or pans.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree; with one or more years' experience in a full production kitchen; or equivalent combination of education and experience.

Preferred: A degree or certificate of completion from an accredited culinary school; plus at least two years or more of hands-on experience in a high volume food service operation, hotel or restaurant.

Food Handler certificate from the County of San Diego preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives.

MATHEMATICAL SKILLS:

Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply, divide. Able to comprehend conversion charts. Able to multiply recipes based on production needs.

REASONING ABILITY:

Ability to apply common-sense understanding to carry out general written or oral instruction. Ability to identify and report any deficiencies on invoices or product transfers to supervisor and to identify unusable product, discard, and report to Production Chef. Ability to identify and utilize leftover products to maximize product value.

MANUAL DEXTERITY:

Requires the ability to use a variety of equipment and utensils.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is frequently required to stand or walk/move for prolonged hours, communicate, taste and smell; handle objects, utensils, tools and controls. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision.

WORKING CONDITIONS AND HAZARDS

While performing the duties of this job the employee is always exposed to food fumes or airborne particles. The employee frequently works near moving mechanical parts, cooking equipment and is exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate

SUPPLEMENTAL INFORMATION:

Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.