Cook II

Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening.

Inquiries Regarding Application Status
Due to the high volume of applications we receive, we cannot respond to inquiries regarding the status of submitted applications. Applicants selected for interviews will be contacted using the email and/or phone information provided in the online application. For information regarding our general staff recruitment process, please click here to visit our FAQs web page to see answers for frequently asked questions, including what to expect, timelines, requests for special accommodation, and interviews. 

Location:

Claremont, CA

Job Posting Title:

Job Details and Requirement:

Position Title: Cook II

Department:    Dining Services            Supervisor:  General Manager

Prepare all ingredients for side dishes, composed salads, entrees, daily specials, and catering/special events as needed for hotline, exhibition and/or pantry stations under the direction of the Executive Chef, including cleaning, slicing, marinating, boning, portioning, breading, and other preparation techniques. Prepare all ingredients for sauces, dressings, toppings, garnishes, and condiments at the direction of the Executive Chef.  Cook ingredients for all meals and special events, using various cooking techniques, including but not limited to sautéing, roasting, braising, steaming, baking and grilling. Responsible for complete set-up, operation and breakdown of the hotline, exhibition, and pantry stations and maintaining adequate food levels throughout the meal service. Plays a key role in maintaining the flow of meal service, food safety, FIFO method of product storage and usage and providing excellent food with great customer service. Follows from-scratch cooking principles to prepare great fresh food. Organization, sanitation, food safety, and great food products are key elements of this job. Requires excellent interpersonal skills with peers, management, and guests.

This position description defines the essential or fundamental job duties of the employment position. It is assumed that employees hired for this position can perform the essential functions of this job without imposing risk of substantial harm to the health or safety of themselves or others.  It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act.

This job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this position. When duties and responsibilities change and develop, Pitzer College will review this job description and make changes of business necessity.

• Wash and prepare all fresh ingredients for breakfast, lunch, brunch and/or dinner, including proteins (inclusive of meats, poultry, fish and plant proteins), vegetables, grains, starches, sauces and condiments, to support production of the meal service, as well as special events and catering.  Separate into appropriate portions to aid in speed of service.  Prepare the daily special as per the published menu.

• Batch cook during the course of the meal service based upon guest levels and according to assigned station. Take and record temperatures on a regular basis using the time/temperature log, verifying all items are cooked to and held at the proper temperature. Place all hotline items in the serving line garnished and ready to serve.  Place all cold preparations at appropriate stations, ready to serve.

• When assigned to exhibition station, prepare menu components in advance and cook on a per order basis, portioning and plating items as directed by the Chef. Prepare additional ingredients as necessary.  Verify temperatures on a regular basis using the time/temperature log.

• Set up and garnish the station prior to the beginning of the meal.  Discuss and articulate preparation methods with management. Verify correct station signage.

• Be familiar with ingredients used and safe handling of ingredients to minimize cross-contact risk.  Be able to identify and discuss potential allergens risks with management.

• Diligently clean and organize work space and service stations during the course of the meal and while performing preparation duties. Break down and clean the stations at the conclusion of the meal.  Responsible for ensuring daily sanitation, including “clean as you go” practices of work area.  (Stainless cleaned and sanitized, floor in immediate area swept.)  Assist with setting up the next meal as time permits.

• Properly wrap, label and safely store leftover items. Discuss level of leftovers with the Chef and Lead Cook to determine additional uses and to minimize food waste.  

• Bring new ideas to the hotline, exhibition, and pantry stations through interaction with customers, management and independent research.

• Assist with preparation of items for special events and catering, including hors d’oeuvres, appetizers, entrees and desserts for both plated and buffet style presentations.

• Champion proper food handling and sanitation throughout kitchen and front of house.

• Properly and safely use, clean and maintain all department equipment at all times.

• Participate in recipe testing with the Executive Chef to improve program offerings and to develop professional knowledge.

• Serve on line when needed and/or assigned and provide great customer service.

• On-time attendance and dependability are critical aspects of this position.

• Perform other essential duties and tasks specific to the position.

Basic Qualification:  High school diploma or GED; or any combination of education and experience that provides the required knowledge, skills and abilities. At least two years of directly related experience in a high-volume, fast paced environment with a heavy workload. Previous experience with hot, cold, and exhibition style food preparation and from scratch cooking is required. Must have a valid California Food Handler’s Permit.

Other Requirements: Employees in the Food Service department must wear uniforms and safety shoes.  Uniforms will be provided.

The 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 skills and abilities.

• Strong ability to successfully follow and provide written and oral instructions and recipes in English. Ability to effectively communicate in English with team members and guests regarding meals.

• Ability to create specialty items at the direction of the chef and by executing recipes.

• Knowledge and awareness of common food allergens and how to minimize cross contact.

• Effective and efficient organizational skills and ability to focus in a busy and noisy environment.

• Ability to work and interact productively and cordially with a diverse community of managers, coworkers, students, staff, faculty, and other guests.

• Must have a positive attitude and great customer service skills to guests and team members alike.

• Expertise with safe food handling standards, proper sanitation and workplace safety, with the ability to communicate and exemplify those standards with team members.  These include Hazard Analysis Critical Control Point (HAACP) guidelines, ServSafe and Personal Protective Equipment (PPE) requirements.  Ensure compliance with safety rules and regulations, proper use of personal safety equipment, food preparation equipment, and cleaning compounds.

• Ability to provide the highest quality products and service to customers at all times in a fast-paced, time-sensitive work environment with a heavy workload, without sacrificing quality or safety standards.

• Skilled and proficient in the use of knives and a variety of commercial kitchen equipment.

• Proven ability to bring new or creative ideas to assigned area.

• Must have the ability to transport self to work reliably.

• Demonstrate initiative to seek, accept and use constructive feedback as a tool for continual professional development.

Licenses/Certifications: Must have a valid California Food Handler’s Permit.

Supervisory Responsibility: None.

Time Type:  Full-time 40 hours per week

Annual Pay Schedule: 10-month

Work Schedule: Work hours are assigned in shifts of 40 hours from Saturday to Friday, 6:00 am to 9:00 pm when classes are in session; generally closing for approximately one to two weeks at three times throughout the year in December/January, May and August. During department closures, work is available by signed agreement in other departments and is generally offered for daytime periods, but may include evenings and weekends. Work schedules may vary due to the needs of the College or department.  Schedules are not guaranteed.

Work Model:  On-Campus

Compensation: Union Contract rate of pay $26.85 per hour

Pitzer College is committed to providing comprehensive benefits to eligible employees and their eligible dependents. Our benefits package includes competitive compensation, health, dental, and vision insurance, retirement savings plans, generous paid time off (vacation, holidays, sick time, parental leave, bereavement, etc.), tuition reimbursement, tuition exchange program participation and more. 

Physical Requirements: This is a very active position.

• Stand, walk, bend, climb, push, pull, stoop, twist, stretch, reach, lift up to 50 pounds from ground to waist level without assistance, and be able to work on feet for prolonged periods of time.

• Grasp, grip and safely operate commercial kitchen equipment.

• High energy and stamina to keep up with a fast-paced, time-sensitive and heavy workload.

• Remain focused and alert in a noisy environment.

• Work in hot, wet/slippery and crowded environments.

• Access a walk-in refrigerator to retrieve/return items.

• Employment is contingent upon satisfactory results on a post-offer physical test.

Working Environment: Work is performed in a commercial kitchen and dining hall setting. Moderate to high noise levels. Hot and humid conditions. Limited temperature control. Certain areas may have tight work spaces. May occasionally work outdoors on varying types of surfaces (turf, gravel, concrete, etc.) for events and activities.

Instructions:  Only qualified applicants please.

Application Materials: Upload the following materials to complete your application:

• Resume: List relevant qualifications and dates of experience.

• Professional References: References will be contacted for select applicants and advance notice will be provided. Provide the names of at least three (3) individuals who can speak to your professional qualifications. Include their business titles, contact information and an indication of how you are acquainted with them (e.g., former supervisor, coworker, etc.).

Employment Requirements
Employment is contingent upon a candidate possessing the knowledge, skills and abilities to be able to successfully perform the essential duties 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 skills and abilities. Employment is also contingent upon new employees providing documents verifying U.S. citizenship or, for aliens, documents verifying legal permission to work in the United States. For positions requiring the use of a college-owned vehicle, employment is contingent upon a driving record acceptable to the colleges’ automobile liability insurance. Final candidates in all staff positions will be required to undergo a background investigation; in addition some positions may require a physical lift test and pulmonary function test.

Covid-19 Vaccination

Pitzer College has mandated the COVID-19 vaccination for all employees.  New employees are required to show proof of full vaccination, including booster, against COVID-19 or request a Pitzer College approved medical or religious exemption on or before their first day of employment.

Equal Employment Opportunity and Non-Discrimination

Pitzer College adheres to both the letter and the spirit of Equal Employment opportunity and Affirmative Action. It does not discriminate on the basis of race, color, creed, religion, national or ethnic origin, sex, gender, age, sexual orientation, marital status, pregnancy, disability, medical condition, or veteran status, in the administration of its admission policies, educational policies, scholarship and loan programs, athletic and other College-administered programs, and employment policies. Pitzer strongly encourages candidates from underrepresented groups to apply. 

Safety Report  

In compliance with applicable law, Pitzer College publishes an annual report containing statistical information concerning the occurrence of crime on campus and adjacent thereto, as well as policies and practices concerning security. A copy of this report is online at http://www.cuc.claremont.edu/cs/index.asp or by contacting The Claremont Colleges Department of Campus Safety: 251 E. Eleventh Street, Claremont, CA 91711-3947; (909) 621-8170.