Lead Line Cook — Campus Dining & Catering

Occidental College; Los Angeles (CA); On-site; USD 29,000 - 31,000; Full time

Job summary

Occidental College is seeking a Cook B to operate and close campus dining facilities under the direction of the Chef de Cuisine, Sous Chef or Food Service Manager. The role prepares and cooks menu items to order for stations and catering, ensuring timely service and adherence to standards.

The position is non-exempt, full-time (40 hours/week) and represented by Teamsters. Candidates must have a high school diploma or GED, and ServeSafe or equivalent certification; culinary degree is preferred.

Qualifications

• High School Diploma or GED is required.
• ServeSafe Certification (or equivalent) is required.
• Demonstrated knowledge of kitchen sanitation and safety procedures.
• Able to communicate in English, both written and spoken.
• Culinary degree from an accredited school is preferred.

Responsibilities

• Keeps all items for assigned station prepped, rotated and stocked.
• Cooks and presents quality products following recipes and procedures.
• Maintains cleanliness and safety of stations and equipment.
• Assists with catering events and supports other cooks as needed.
• Ensures proper food temperatures and safe handling at all times.

Skills

English proficiency

Food safety knowledge

Prepping and cooking

Customer service

Communication

Attention to detail

Team collaboration

Leadership training

Education

High School Diploma or GED

Culinary degree (preferred)

Tools

ServeSafe Certification

Microsoft Office

Google Drive/Forms

Job description

Occidental College is seeking a Cook B to operate and close campus dining facilities under the direction of the Chef de Cuisine, Sous Chef or Food Service Manager. The role prepares and cooks menu items to order for stations and catering, ensuring timely service and adherence to standards.

The position is non-exempt, full-time (40 hours/week) and represented by Teamsters. Candidates must have a high school diploma or GED, and ServeSafe or equivalent certification; culinary degree is preferred.