Food Production/Service Assistant

Occidental College; Los Angeles (CA); On-site; USD 24,796 - 27,552; Part time

Job summary

Occidental College in Los Angeles is seeking a Food Production/Service Assistant to prepare and serve hot and cold menu items for stations and catering under the Director of Culinary Services. This part-time role (24 hours/week) has an indefinite duration (9 months) and includes maintaining cleanliness and safety standards.

The position is represented for collective bargaining by Teamsters; candidate should have ServeSafe certification and strong customer service skills.

Qualifications

• High school diploma or GED.
• Completion of some culinary courses and/or significant volume cooking experience.
• ServeSafe Certification (or equivalent food safety certification).
• Read, write and speak English fluently.
• Demonstrated knowledge of kitchen sanitation and safety procedures.
• Demonstrated knowledge of special diets and common food allergies, and ability to service customers with these needs; proficiency with productivity tools.
• Detail-oriented and thorough; able to manage multiple tasks efficiently.
• Strong verbal and written communication.
• Effective interpersonal skills for collaboration across diverse groups.
• Commitment to justice, equity, inclusion & diversity.
• Ability to work in a high-volume, high-accountability environment with changing priorities.
• Ability to self-motivate and work independently.
• Leadership and training capabilities across functions.

Responsibilities

• Prepares cold items and preps hot items for regular service and catering, following department policies and recipes.
• Ensures station items are prepped, rotated, and stocked; adapts to changing business needs.
• Delivers high-quality products while meeting deadlines and timelines.
• Offers exceptional customer service and interacts with customers graciously.
• Maintains station cleanliness and sanitation during shifts and at day end; follows safety guidelines.
• Assists chefs with cooking or plating items to order when assigned to catering events or stations.
• Supports safety and hazard prevention; uses proper signs and equipment; contributes to a safe work environment.

Skills

Customer service

Communication

Teamwork

Attention to detail

Time management

Food safety awareness

Education

High School diploma or GED

ServeSafe Certification

Tools

Microsoft Office

Google Drive/Forms

Job description

Title: Food Production/Service Assistant

Department: Hospitality

Duration: Indefinite (9 months)

Employment Status: Part-Time (24 hours per week)

Job Summary

Under the Director of Culinary Services, the Production & Service Assistant prepares and serves hot and cold menu items for both stations and catering in a timely manner and according to established standards, and is also responsible for maintaining cleanliness in work areas during shifts and at the end of the day, while helping to foster positive customer relations. This position is represented for purposes of collective bargaining by Teamsters.

Job Duties

• 25% - Prepares cold food items and preps hot food items for regular service and catering, following department policies, practices, and standardized recipes. (Essential)


• 20% - Ensures that all items for the assigned station are prepped, rotated, and stocked. Takes responsibility for job duties and adapts positively to changing business needs. (Essential)


• 15% - Consistently delivers the freshest and highest quality products while paying close attention to deadlines and timelines. (Essential)


• 10% - Offers exceptional customer service and interacts with customers in a gracious manner. (Essential)


• 10% - Maintains cleanliness and sanitation at the station(s) throughout the shift and ensures a thorough cleaning before leaving for the day. This includes cleaning ovens, deep fryers, char broilers, griddles, hood filters, woks, and food contact surfaces. Contributes to a safe work environment by following all food safety and sanitation guidelines and actively participates in maintaining an A health code rating with LA County Public Health. (Essential)


• 10% - Assist Chefs and Cooks with cooking or plating items to order in a timely manner when assigned to catering events or stations in the Marketplace, ensuring adherence to quality guidelines. (Essential)


• % - Ensures the safety of staff, guests, food, equipment, and the facility at all times. Performs all duties safely and helps in identifying and preventing hazards. Utilizes appropriate safety signs and equipment. (Essential)

Minimum Qualifications

• High school diploma or GED.


• Completion of some culinary coursed and/or a combination of culinary knowledge and significant volume cooking experience.


• ServeSafe Certification (or equivalent food safety certification).


• Read, write and speak and able to converse fluently.


• Demonstrated knowledgeable of and ability to maintain kitchen sanitation and safety procedures.


• Demonstrated knowledge of special diets and common food allergies, as well as methods of servicing customers with these special needs. Proficiency in Microsoft Office applications, Google drives/folders/forms or any combination of productivity programs applicable to position responsibilities.


• Demonstrated ability to be detail-oriented and thorough; skilled at anticipating and preventing potential problems and handling a wide variety of tasks with efficiency and accuracy. Strong commitment to a quality work product.


• Demonstrated ability to effectively communicate verbally, in writing and electronically.


• Effective interpersonal skills as evidenced in the ability to collaborate with a variety of constituencies.


• Demonstrated commitment to justice, equity, inclusion & diversity.


• Demonstrated skill in adapting to and performing work effectively in high-volume, high accountability, confidential environment with multiple and changing priorities.


• Effective organizational, logistical, time management and planning skills with the ability to manage and prioritize multiple tasks/projects simultaneously, prioritize and fulfill the functions of an office in a timely manner.


• Ability to self-motivate and work independently.


• Ability to provide effective leadership and training, and to work effectively and professionally across functions, disciplines, levels, and with diverse groups.

Preferred Qualifications

• Culinary Degree.


• Five years in a high-volume cooking and catering operation.

EXPECTED HIRING RANGE: The starting base hourly rate for this position is $18.58/hr. After 6 months, the base hourly rate increases to $18.87/hr, and after 12 months, the base hourly rate increases to $19.44/hr.