Under general supervision of the General Manager, perform routine and some non-routine tasks related to the production, presentation and service of hot and cold food products for Dining Services operations.
About Harvey Mudd College:
Located in the heart of Claremont, California, 35 miles east of Los Angeles, Harvey Mudd College is a highly selective undergraduate liberal arts college offering degrees in science, technology, engineering and mathematics. HMC enrolls about 800 students and is a member of The Claremont Colleges, which comprises five undergraduate colleges and two graduate institutions. According to students, professors, and alumni, what makes Harvey Mudd distinctive is its collaborative, cross-disciplinary nature. The working environment is built on collaborative relationships between and among all members of the campus community and a deep commitment to the College’s mission to educate students “so that they may assume leadership in their fields with a clear understanding of the impact of their work on society.”
SUMMARY OF DUTIES AND RESPONSIBILITIES
Use a variety of manual and automated kitchen equipment to cook, measure, mix, wash, peel, cut, slice, or shred meats, fruits, vegetables and other products/ingredients.
Follow approved recipes and food presentation standards to prepare, season, marinate, cook, taste, carve and serve soups, meats, vegetables and desserts; trim and cut meats, poultry and fish.
Take and record “cook to” and holding temperatures, at prescribed intervals, to assure compliance with Hazard Analysis and Critical Control Points (HACCP) guidelines.
Properly use “Just in Time” and “Batch” cooking to ensure freshness and minimize leftover and/or excess food production; use leftovers to minimize waste.
Follow required procedures for preparation and service of vegetarian and vegan products.
Set-up and maintain food service lines and steam tables, using approved standards for garnishing and appearance.
Provide a high level of service in a self-sustained station (i.e., prep, cook and serve food); set-up and maintain food service lines and steam tables at assigned work station.
Maintain and record food production information for each meal; record meal counts.
Label and date all items produced, and store in appropriate containers and areas.
Pull/prep items required by recipes for a few days in advance of production and communicate information to appropriate managers and staff.
Assist with catering production as required by manager or lead.
Assist with directing all production in the kitchen including Prep Cooks and other food preparation staff.
Advise Executive Chef, Lead chef or other appropriate manager of food quality and quantity issues in a timely manner.
Use HACCP and Personal Protective Equipment (PPE) standards in all kitchen production areas to ensure a safe kitchen.
Other related duties as assigned.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES
Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift, up to 30 pounds from floor to waist level without assistance, climb ladders up to six feet with assistance and up to three feet unassisted, and be able to work on feet for prolonged periods of time.
Understand and follow oral and written instructions in English.
Read and follow recipes and produce items to specifications.
Perform simple arithmetic functions relating to preparation of food.
Establish and maintain cooperative working relationships.
Work well without continuous supervision.
Wear uniform and safety equipment as required.
May be required to satisfactorily complete a post-offer functional capacity physical test.
Physical fitness and ability to learn safe food handling and production methods as defined by the College/Dining Services management.
Ability to count, read analog thermometers and record basic numerical information in writing.
Good personal hygiene.
Willing and able to work overtime in emergency situations, and mandatory during special events such as Family weekend, Alumni weeks, Orientation week, and Commencement week.
Education: Any combination of education and training that provides the required knowledge, skills and ability for the position. Formal culinary training desirable.
Experience: Minimum of one year of paid employment experience in the preparation, production and service of high-volume meals in a fast-paced food service environment.
Licenses/Certifications: Current certification in ServSafe or other food safety certification recognized by the Los Angeles Department of Health; or must obtain certification within three weeks of start date.
Grooming and Appearance: The College always seeks to maintain a neat and professional image. A uniform is provided and required. Good personal hygiene is required.
Employees in this classification usually work with a team but may occasionally work alone. Most work is done indoors but some activities occur outdoors. Not all facilities are air-conditioned.
Assignments are usually full-time, benefits eligible, for approximately 32-34 weeks/year, and include day, swing and evening shifts, and may vary or change at any time due to the needs of the College and department.
This position reports to the General Manager.
Classification: Non-Exempt (Hourly)
Employment Category: Regular, full-time
Please visit www.hmc.edu/employment to view a complete job description for this position and obtain information about how to submit an application. Information about HMC’s competitive benefits package is available at www.hmc.edu/hrbenefits.
Deadline to apply:
Position will remain open until filled.
This job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the 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.
Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.
The Claremont Colleges, a consortium of five undergraduate liberal arts colleges, two graduate institutions, and Claremont University Consortium, which provides shared institutional support services, is reminiscent of the Oxford-Cambridge model. The undergraduate colleges include Pomona College, Scripps College, Claremont McKenna College, Harvey Mudd College, and Pitzer College. The two graduate institutions include Claremont Graduate University and Keck Graduate Institute.