(Temporary/Substitute) Food Services Chef

Shasta College; Redding (CA); On-site; USD 20,664 - 30,307; Part time

Job summary

Shasta College is seeking qualified applicants for substitute food services work. Responsibilities include cooking a variety of foods, assisting in catering operations, and ensuring safety standards are met. The ideal candidate will have culinary training and experience in institutional food services.

The position requires effective communication skills and the ability to work under pressure. Candidates must be able to lift heavy objects and complete tasks within established time constraints.

Qualifications

• Two years of full-time experience in institutional food service.
• Culinary training or work experience in food preparation.
• Ability to read and adjust recipes effectively.

Responsibilities

• Prepare, cook, and bake a variety of foods.
• Assist with planning and organizing catering events.
• Ensure safety and sanitation protocols are upheld.

Skills

Culinary skills

Organizational skills

Customer service

Interpersonal skills

Education

High School diploma or equivalent

Culinary training or equivalent

Tools

Food service equipment

Point of Sale system

Job description

Overview

The Shasta College Student Services department is seeking to build a pool of qualified applicants for substitute food services work. We will respond to applications based on our current needs.

To assist the Food Services Director with the planning, organizing, and coordinating the activities and operation of the Shasta College Food Services and Catering. To prepare, cook, and bake a variety of hot and cold foods. Employees in this classification receive general supervision within a framework of standard policies and procedures. The person in this job classification will participate and assist the preparation, ordering, receiving, storing, and serving of a variety of foods and products, and will coordinate, train, direct, and monitor the work of others in a lead capacity. This job classification performs a variety of routine and specialized functions in the preparation of food items within established time constraints. This position requires specified cooking/baking skills, high level of organizational skills, and attention to detail. This position may require nights, overtime, and/or weekend hours.

Essential Functions

• Participates in the planning and preparation of food as needed
• Cooks a variety of foods including main dishes, sauces, soups, meats, and vegetables
• Bakes pastry items including cookies and cakes
• Interprets, follows, converts, and/or adjusts assigned recipes
• Assists with planning, organizing of catering events and operation of college food services, orchestrating a high level of service and efficiency of the operation
• Estimates appropriate quantities of food to be used for recipes and catering menu items
• Creates menus for various sized groups based on contracting agencies requirements or USDA guidelines as appropriate for the program
  Prepares foods and staged displayed food layouts
• Operates a variety of food service equipment and machines such as oven, stove, slicer, chopper, steamer, boiler, braiser, mixer, and other food services equipment
• Upholds safety and sanitation protocols as per Health Code standards
• Monitors and maintains the safe operation and condition of all food preparation/serving equipment machines
• Assists with foods and supply orders for operations and events by keeping accurate inventory
• Safely stores incoming inventory and checks for food hazards and quality products
• Assists in washing utensils, plates, pots, pans, etc.
• Plans use of leftovers
• Stays up to date on communications about work procedures and day to day changes through electronic communication
• Submits work orders
• Operates transportation vehicles on behalf of Food Services
• Trains and assists with assigning, scheduling, supervising, and monitoring of the work of others in a lead capacity
• Assists Director with coordination to fulfill catering and special event needs
• Ensures that all equipment, food, and supplies are available for daily operations
• Assists with preventative maintenance of equipment
• Operates standard office equipment such as copier, computer, tablets, or other communication devices
• Operates Point of Sale system
• Assists in the setup, preparation, serving, and clean up of foods for special functions as assigned
• Performs other related duties similar to the above in scope and function as require

Knowledge

• Institutional and catering cooking practices and methods for large groups
• Customer service and hospitality
• Principles and methods of menu planning
• Analytical and interpersonal skills, strong verbal, writing, organizational, and computing skills
• Microsoft computer applications supporting work processing, spreadsheet programs, as well as industry specific software
• Standard principles of nutrition, sanitation, and safety as it relates to institutional food preparation operations
• Safe and proper operation and use of equipment, machines, and utensils used in large quantity food preparation and serving operations
  

Abilities

• Effectively read, interpret, and adjust recipes
• Prepare and cook a variety of foods in large quantities within established time constraints
• Understand and follow both oral and written instructions
• Operate quantity food preparation and serving appliances, machines, and equipment in a safe and effective manner
• Accurately perform routine mathematical calculations
• Effectively work under pressure and multitask
• Lead and delegate tasks to Classified staff and student workers
• Establish and maintain effective work relationships with those contacted in the performance of required duties
• Effectively and tactfully communicate in both oral and written forms
• Establish and maintain effective work relationships with those contacted in the performance of required duties
• Meet the physical requirements necessary to safely and effectively perform assigned duties such as lifting heavy cases up to 25 pounds on a frequent basis; occasionally lift up to 50 pounds; occasionally move objects of moderate to heavy weight (50+ pounds) and the ability to stand for prolonged periods of time.
  

Education Required

• High School diploma or equivalent;
• Culinary training in culinary program or applicable trade school or vocational school, or equivalent on the job training.
  

Experience Required

• Two years of full-time paid experience in an institutional food service program, and one year of experience in a restaurant preparing at least 200 meals per day or one year of experience preparing food for large group catering or equivalent in work experience.
• Demonstrated sensitivity to, and understanding of, the diverse academic, socioeconomic, cultural, and ethnic backgrounds of staff and students, as well as staff members and students with physical and/or learning disabilities.