Cook I

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Job Details and Requirement ESSENTIAL FUNCTIONS:
Reporting to the Head Chef performs or works independently/collaboratively to perform the following essential duties and responsibilities: Prepare menu items such as entrées, salads, vegetables, condiments, and other food requests for lunches, teas, dinners, and special events according to the Athenaeum’s food service schedule. Assist with timely food service setup, arrangement, and replenishment of food and supplies. Create and present fruit platters, a variety of passed appetizers, and charcuterie boards with attention to visual appeal and portion consistency. Prepare composed salads and make basic vinaigrettes and dressings according to established recipes and presentation standards. Help maintain food inventory by recording needs, recommending orders, stocking shelves, and participating in inventory control. Clean and sanitize kitchen equipment, tools, and work areas in accordance with food safety standards. Read, follow, and measure recipes accurately; convert recipes to appropriate portion sizes when needed. Work flexible shifts as assigned, including evenings, weekends, or special events. Perform other related duties as assigned to support kitchen operations. QUALIFICATION STANDARDS
EDUCATION: Any combination of education, training and/or experience equivalent to high school diploma or GED that provides the required knowledge, skills and ability. EXPERIENCE: A minimum of 2–3 years’ experience as a cook in a restaurant, catering operation, or institutional dining room, with some knowledge of nutrition and menu planning preferred. LICENSES: A valid diver’s license is required to drive College-owned vehicles and the ability to be insured under the College’s authorized driver’s policy. A California food handler’s card is required. GROOMING AND APPEARANCE: The Claremont Colleges seek to maintain a neat and professional image at all times. A uniform is required and will be provided. PHYSICAL REQUIREMENTS: Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift up to 50 lbs. from floor to waist level without assistance. Must be able to work on feet for prolonged periods of time. Must be able to satisfactorily complete a post-offer functional physical agility test. REQUIRED KNOWLEDGE, SKILLS, and ABILITIES: Individual must possess knowledge, skills, and ability to be able to successfully perform the essential functions of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of knowledge skills and abilities. Must be able to understand and follow basic instructions in English, both orally and in writing.
A minimum of 2–3 years’ experience as a cook in a restaurant, catering operation, or institutional dining room, with some knowledge of nutrition and menu planning preferred.
Knowledge of food service terminology; ability to perform simple arithmetic functions related to food and beverage preparation.
Proficient in cold preparation, including composed salads, vinaigrettes, spreads, dips, and garnishes.
Strong knife skills, including chopping, dicing, slicing, and portioning with precision and safety.
Must have grilling, sautéing, and baking experience.
Experience using industrial cooking tools and equipment.
Experience in inventory control, receiving foods, and stocking preferred.
Culinary arts training a plus.
Ability to multitask and work efficiently in a fast-paced environment.
Ability to take and follow directions, work cooperatively with others, and respond appropriately to constructive feedback.
Ability to display a professional, positive attitude.
HOURS: The regular schedule for this position is 6:30 a.m. to 3:00 p.m., five days per week, for a total of 40 hours per week during the 9-month academic calendar. Hours may vary depending on the needs of the College or department. This position requires flexibility, and overtime, holiday, weekend, and evening shifts may be assigned as needed. This is a 9-month position aligned with the academic year. CLASSIFICATION AND STATUS: This is a full-time, 9-month (from late-August to mid- December and mid-January to mid-May), non-exempt level, and benefits-eligible position. REPORTS TO: Head Chef PHYSICAL REQUIREMENTS : Heavy (up to 50 lbs.) APPROXIMATE PAY RANGE: $22.00 - $25.00 per hour SUPERVISORY RESPONSIBILITY: None GROOMING AND APPEARANCE: The Claremont Colleges seek to maintain a neat and professional image at all times. A uniform is required and will be provided. BACKGROUND CHECK: The successful candidate will be required to undergo a full consumer background check. This position will require the successful completion of a post-offer physical agility test. Employment is contingent on the satisfactory results of the aforementioned, in addition to compliance with requirements cited in this job description.
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Location:
Claremont
Job Type:
PartTime

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