General Summary

Wrangler Kitchen at Odessa College is a short-order dining operation that provides high-quality, chef-inspired food in a fast-paced, service-driven environment. It serves students, faculty, and campus visitors by offering fresh, nutritious, and convenient meal options throughout the day. The kitchen emphasizes the use of fresh, locally sourced ingredients whenever possible and is committed to providing a diverse menu that accommodates a wide range of dietary needs and preferences. The Kitchen Cook plays a key role in supporting daily food service operations, contributing to the preparation and delivery of high-quality meals in a timely and efficient manner. This position works collaboratively within a team-oriented environment to maintain smooth workflow, support consistent food production, and uphold established standards for quality, cleanliness, and customer service. The role requires strong attention to detail, a dependable work ethic, and the ability to perform in a high-volume food service setting while maintaining professionalism and consistency.

Specific Position Duties

• Assists with daily kitchen operations, including food preparation, cooking, portioning, and presentation of menu items in accordance with established recipes and standards.
• Ensures all dishes are prepared, plated, and served to high-quality standards in a timely manner to meet service demands.
• Maintains strict compliance with all health, safety, and sanitation regulations, ensuring kitchen areas, workstations, and food storage spaces remain clean, organized, and sanitary at all times.
• Collaborates with the Kitchen Manager and culinary team to develop new menu items, seasonal offerings, and promotional specials, while contributing ideas to enhance menu variety and customer satisfaction.
• Monitors kitchen equipment and supplies to ensure proper functionality and safe operation; reports issues promptly and coordinates maintenance or repairs as needed.
• Assists in identifying, addressing, and resolving kitchen-related issues as they arise using effective communication and problem-solving skills to maintain smooth operations.
• Supports Lead Cooks in preparing entrées and other menu items according to established recipes, portion standards, and production guidelines.
• Provides guidance to line cooks on portion sizes, preparation techniques, and consistency in food presentation.
• Ensures proper storage, labeling, and temperature control of all food items in compliance with food safety standards.
• Assists in maintaining efficient kitchen workflow to ensure consistent, high-quality food production during service periods.

Minimum Qualifications

• Strong knowledge of food safety regulations and procedures.
• High school diploma or GED.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Strong problem-solving skills with the ability to make quick decisions.
• Passion for food and commitment to quality and innovation.
• Excellent communication and interpersonal skills.
• Ability to work effectively in a team environment.
• Ability to lift and carry heavy supply boxes as required.
• Highly organized with strong attention to detail.