(Temporary/Substitute) Food Services Chef

Description of Basic Functions and Responsibilities

The Shasta College Student Services department is seeking to build a pool of qualified applicants for substitute food services work. We will respond to applications based on our current needs.

To assist the Food Services Director with the planning, organizing, and coordinating the activities and operation of the Shasta College Food Services and Catering. To prepare, cook, and bake a variety of hot and cold foods. Employees in this classification receive general supervision within a framework of standard policies and procedures. The person in this job classification will participate and assist the preparation, ordering, receiving, storing, and serving of a variety of foods and products, and will coordinate, train, direct, and monitor the work of others in a lead capacity. This job classification performs a variety of routine and specialized functions in the preparation of food items within established time constraints. This position requires specified cooking/baking skills, high level of organizational skills, and attention to detail. This position may require nights, overtime, and/or weekend hours.

Typical Duties, Knowledge and Ability

Essential Functions:

• Participates in the planning and preparation of food as needed
• Cooks a variety of foods including main dishes, sauces, soups, meats, and vegetables
• Bakes pastry items including cookies and cakes
• Interprets, follows, converts, and/or adjusts assigned recipes
• Assists with planning, organizing of catering events and operation of college food services, orchestrating a high level of service and efficiency of the operation
• Estimates appropriate quantities of food to be used for recipes and catering menu items
• Creates menus for various sized groups based on contracting agencies requirements or USDA guidelines as appropriate for the program
• Prepares foods and staged displayed food layouts
• Operates a variety of food service equipment and machines such as oven, stove, slicer, chopper, steamer, boiler, braiser, mixer, and other food services equipment
• Upholds safety and sanitation protocols as per Health Code standards
• Monitors and maintains the safe operation and condition of all food preparation/serving equipment machines
• Assists with foods and supply orders for operations and events by keeping accurate inventory
• Safely stores incoming inventory and checks for food hazards and quality products
• Assists in washing utensils, plates, pots, pans, etc.
• Plans use of leftovers
• Stays up to date on communications about work procedures and day to day changes through electronic communication
• Submits work orders
• Operates transportation vehicles on behalf of Food Services
• Trains and assists with assigning, scheduling, supervising, and monitoring of the work of others in a lead capacity
• Assists Director with coordination to fulfill catering and special event needs
• Ensures that all equipment, food, and supplies are available for daily operations
• Assists with preventative maintenance of equipment
• Operates standard office equipment such as copier, computer, tablets, or other communication devices
• Operates Point of Sale system
• Assists in the setup, preparation, serving, and clean up of foods for special functions as assigned
• Performs other related duties similar to the above in scope and function as require