Kitchen Assistant (Tiger Cooler)

Occidental College; Los Angeles (CA); On-site; USD 22,041 - 28,929; Full time

Job summary

Occidental College is seeking a Kitchen Assistant in Los Angeles to support the Food Service Manager by preparing and cooking multiple menu items for stations and catering. The role emphasizes timely production, cleanliness of work areas, and fostering positive interactions with customers.

The position is non-exempt, full-time with 20-32 hours per week, lasting 10 months with a tentative end date of June 30, 2026 and potential extension.

Qualifications

• High school diploma or GED; culinary knowledge plus volume cooking experience is expected.
• ServeSafe or equivalent food safety certification is preferred.
• Familiarity with special diets and allergens; able to read/understand English instructions.
• Must read, write and speak English well; able to converse fluently.

Responsibilities

• Prepare and cook multiple menu items for stations and catering, in a timely manner.
• Maintain cleanliness of work areas during and after shifts; adhere to safety standards.
• Interact with customers positively and provide ingredient information as needed.

Skills

English fluency

High-volume cooking

Food safety

Attention to detail

Team collaboration

Customer service

Education

High school diploma or GED

Culinary knowledge

Job description

Title: Kitchen Assistant

Department: Tiger Cooler

Duration: 10 months - End Date: June 30, 2026 (Possible Extension)

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

Job Summary

Under the direction of the Food Service Manager, 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)
• 15% - 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)

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.