Kitchen Assistant (Marketplace)

Occidental College; Los Angeles (CA); On-site; USD 24,796 - 30,307; Part time

Job summary

Occidental College in Los Angeles is seeking a Kitchen Assistant to support Campus Dining. Under the Director of Culinary Services, you will prepare and cook menu items for stations and catering, and maintain cleanliness of work areas during and after shifts.

This role requires adherence to recipes, safe knife handling, and knowledge of dietary needs. You will interact with students, staff and faculty, ensure timely service, and help uphold high sanitation standards in a fast-paced environment.

Qualifications

• High school diploma or GED required with culinary knowledge and experience in high-volume cooking.
• ServeSafe or equivalent food safety certification.
• Familiarity with special diets and allergens.
• Must read, write and speak English fluently.
• One year of high-volume cooking/catering experience preferred.
• Knowledge of kitchen sanitation, safety procedures, and handling dietary restrictions.

Responsibilities

• 65% - Perform volume cooking in a restaurant-style setting following provided recipes with speed and safety.
• 20% - Read and follow instructions in English; operate kitchen tools and equipment safely.
• 10% - Communicate with diverse campus community; provide ingredient information for allergies and dietary needs.
• 5% - Perform other duties as assigned.

Skills

Volume cooking

Reading English instructions

Customer service

Safety procedures

Food allergy knowledge

Team collaboration

Education

High school diploma or GED

ServeSafe certification

Job description

Title: Kitchen Assistant

Department: Campus Dining

Duration: 10 months - End Date: June 30, 2027 (Possible Extension)

Employment Status: Non-Exempt, Part-Time, 20-32 hours per week

Job Summary

Under the direction of the Director, Culinary Services, the Kitchen Assistant prepares and cooks multiple assigned menu items for stations and catering in a timely manner and to expected standards. Responsible for the cleanliness of work area(s) while working and at end of shift. Fosters positive customer relations.

Job Duties

• 65% - As assigned, perform volume cooking in a restaurant style atmosphere adhering to provided recipes and in keeping with safe knife handling and kitchen sanitation standards while working with speed and efficiency. - (Essential)
• 20% - Perform assignments applying knowledge and safe operations standards of kitchen tools and equipment, having the ability to read, understand and comply with instructions in English. - (Essential)
• 10% - Perform work effectively within a diverse community of students, employees, faculty, staff and others. Converse, respond to and provide ingredient information related to food allergies and dietary needs. - (Essential)
• 5% - Performs other duties as assigned. - (Essential)

Minimum Qualifications

• High school diploma or GED. A combination of culinary knowledge and significant volume cooking experience.
• ServeSafe Certification (or equivalent food safety certification).
• Familiarity with special diets and allergens.
• Read, write and speak English as well as be able to converse fluently.
• One year of experience in high volume cooking and catering operation.
• Demonstrated knowledgeable of kitchen sanitation and safety procedures, in addition to special diets, common food allergies, and skilled in methods of servicing customers with these special needs.
• 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 from an accredited school/institution.
• Five years of experience in high volume cooking and catering operation.

EXPECTED HIRING RANGE: $18.42/hr. This position is not eligible for benefits.