Cook B (Marketplace)

Occidental College; Firestone Park (CA); On-site; USD 44,000 - 46,000; Full time

Job summary

Occidental College is seeking a Cook B for Campus Dining. Under supervision, you will set up, operate, and close facilities, prepare and cook menu items for stations and catering, and ensure cleanliness and safety at all times.

The role requires a High School Diploma or GED, fluency in English, and a ServSafe certification. Experience with high-volume kitchens and adherence to recipes is preferred. This is a full-time, non-exempt position at 40 hours per week on campus.

Qualifications

• High School Diploma or GED required.
• Read, write and speak English fluently; able to converse effectively.
• ServSafe Certification or equivalent food safety certification.
• Knowledge of kitchen sanitation and safety procedures.
• Awareness of special diets and allergies; accommodate customer needs.
• Proficiency with Microsoft Office/Googledrives/folders/forms or similar.
• Detail-oriented with ability to manage multiple tasks.
• Strong commitment to quality work and professional communication.
• Able to collaborate across functions and diverse teams.

Responsibilities

• Keeps items prepared, rotated, and stocked for assigned station.
• Shoots and plates items to order; maintains station cleanliness and safety.
• Cleans ovens, fryers, grills, hoods, and surfaces; ensures sanitation.
• Manages baking items, soups, and daily specials per recipes.
• Assists with catered events; supports chefs as needed.

Skills

English fluency

Sanitation knowledge

Attention to detail

Quality mindset

Communication skills

Diversity & inclusion

Organization & planning

Independent work

Leadership & training

Multitasking

Education

High School Diploma or GED

Culinary degree (preferred)

Tools

ServSafe Certification

Job description

About Occidental College

Founded in 1887, Occidental is a nationally recognized, privatecollege of the liberal arts and sciences, dedicated to providing agifted and diverse group of students with a total educationalexperience of the highest quality -- one that prepares them forleadership in an increasingly complex, interdependent andpluralistic world. What makes Occidental special? An intellectually rigorous academicenvironment. Small classroom settings where students collaboratewith professors and their peers while pursuing or discovering theirpassion. A beautiful residential campus that offers studentshands-on engagement with the cultural and intellectual resources ofLos Angeles. A community open to stimulating conversation anddivergent points of view. Some 2,100 students from 46 states and 28countries choose from 41 majors and minors and participate in onethe country’s top undergraduate research programs. Oxy studentsroutinely win top awards and fellowships; its first Rhodes Scholarwas named in 1907. Dedicated to excellence and equity, Occidentalalso is one of the country’s most economically diverse campuses,according to the New York Times. Some 71 percent of Oxy studentsreceive some form of financial aid; 20 percent are Pell Grantrecipients; and 19 percent are the first in their family to attendcollege

Title: Cook B

Department: Campus Dining

Duration: Indefinite

Employment Status: Non-Exempt, Full-Time, 40 hours perweek

Job Summary

Under the direction of the Chef de Cuisine, Sous Chef or FoodService Manager, the Cook B sets up, operates and closes CampusDining facilities/kitchen. Prepares and cooks menu items to orderfor stations and catering, preparing multiple menu items in atimely manner and to proper standards. Responsible for the cleanliness of the station(s) whileworking and before leaving stations.

*This position is represented for purposes of collective bargainingby Teamsters.*

Job Duties

• 50% - Keeps all items for assigned station prepped, rotated andstocked. Displays accountability for job requirements andpositively embraces changing business needs. Cooks and presentsquality products. Follows standardized recipes and uses establishedproduction and presentation techniques. Consistently demonstratesattention to timeliness and proper food temperatures. Performs jobwith efficiency and accuracy. Ensures staff, guest, food, equipment& facility safety at all times. Provides quality customerservice. Handles customer interactions graciously. Acts and dressesprofessionally. Performs all duties in a safe manner. Provides theassistance needed to identify & prevent hazards. -(Essential)
• 10% - Stocks all equipment and disposable goods used onstations. Keeps Chefs and/or Supervisor on duty informed of whatitems need to be ordered. Communicates effectively and consistentlydisplays ethical behavior with co-workers, customers and managers.- (Essential)
• 20% - Keeps station(s) clean and sanitary while working andcleans thoroughly before going home. Cleans ovens, deep fryer, charbroiler, griddle, hood filters, woks and food surface contactsurfaces. Contributes to a safe work environment. Follows allsafety and sanitation guidelines. Cleans, organizes and rotatesstock of the refrigeration unit associated with the assignedstation at close of shift. - (Essential)
• 15% - When assigned, properly lights, stokes and maintainswood-fired pizza oven. Prepares menu items to proper standards.When assigned, cooks and plates items to order. Makes and servespasta of the day. When assigned, maintaining all items necessaryfor the bakery, ensuring proper stocking of ingredients, freshlybaked goods for the station and catering orders. The cook adheresto standardized recipes, ensures proper rotation and stocking ofbaked goods, and displays. The cook is also expected to understanda variety of baking product, doughs, cooking methods and use ofspecialty equipment. When assigned, cook’s soups and daily volumemenu to standardized recipes and proper standards. -(Essential)
• 5% - When assigned to catered events, assists the Chefs and/orCook A on duty with production and service. - (Essential)

Minimum Qualifications

• High School Diploma or GED.
• Read, write and speak English as well as be able to conversefluently.
• ServeSafe Certification (or equivalent food safetycertification).
• Demonstrated knowledgeable of kitchen sanitation and safetyprocedures.
• Demonstrated knowledge of special diets and common foodallergies, and well versed in methods of servicing customers withthese special needs.
• Proficiency in Microsoft Office applications, Googledrives/folders/forms or any combination of productivity programsapplicable to position responsibilities.
• Demonstrated ability to be detail-oriented and thorough;skilled at anticipating and preventing potential problems andhandling a wide variety of tasks with efficiency and accuracy.
• Strong commitment to a quality work product.
• Demonstrated ability to effectively communicate verbally, inwriting and electronically.
• Effective interpersonal skills as evidenced in the ability tocollaborate with a variety of constituencies. Demonstratedcommitment to justice, equity, inclusion & diversity.
• Demonstrated skill in adapting to and performing workeffectively in high-volume, high accountability, confidentialenvironment with multiple and changing priorities.
• Effective organizational, logistical, time management andplanning skills with the ability to manage and prioritize multipletasks/projects simultaneously, prioritize and fulfill the functionsof an office in a timely manner.
• Ability to self-motivate and work independently.
• Ability to provide effective leadership and training, and towork effectively and professionally across functions, disciplines,levels, and with diverse groups.

Preferred Qualifications

• Culinary degree from an accredited school.

EXPECTED HIRING RANGE

EXPECTED HIRING RANGE: The starting base hourly rate for thisposition is $21.27/hr. After 6 months, the base hourly rateincreases to $21.67/hr, and after 12 months, the base hourly rateincreases to $22.19/hr.

We also offer a generous compensation and benefits package.