Campus Dining Junior Cook: Fresh, High-Volume Meals

The Claremont Colleges Services; Claremont (CA); On-site; USD 33,062 - 38,572; Full time

Job summary

Harvey Mudd College is hiring a Dining Services Junior Cook to prepare and present hot and cold foods for the campus dining hall and catering events. You will follow recipes, ensure food safety, and coordinate with serving staff to meet meal demands.

The role involves working under the Executive Chef with shift flexibility to cover day, evening, and event-based work, including Family weekend and Commencement. Prior culinary training and ServSafe certification are preferred.

Qualifications

• Education: Any combination of education and training that provides the required knowledge, skills and ability for the position. Formal culinary training is desirable.
• Experience: Minimum of one year of paid employment experience in the preparation, production and service of high-volume meals in a fast-paced food service environment.
• Licenses/Certifications: 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.

Responsibilities

• Use kitchen equipment to cook, measure, mix, wash, peel, cut, slice, or shred meats, fruits, vegetables and other ingredients.
• Follow approved recipes and food presentation standards to prepare, season, marinate, cook, taste, carve and serve soups, meats, vegetables and desserts; trim and cut meats, poultry and fish.
• Communicate with serving staff as to the composition of entrées, lead time for preparation, and ideal presentation prior to the start of the meal period with minimal supervision.
• Prepare from scratch entrée selections from the daily menu for breakfast, lunch, brunch, and/or dinner, including proteins, vegetables, grains, and starches; and for catering events.

Skills

Culinary skills

Food safety

Communication

Education

Culinary training

Job description

Harvey Mudd College is hiring a Dining Services Junior Cook to prepare and present hot and cold foods for the campus dining hall and catering events. You will follow recipes, ensure food safety, and coordinate with serving staff to meet meal demands.

The role involves working under the Executive Chef with shift flexibility to cover day, evening, and event-based work, including Family weekend and Commencement. Prior culinary training and ServSafe certification are preferred.