1 Restaurant-Food Service jobs

PRIMARY PURPOSE/GENERAL DESCRIPTION:    Under direct supervision, the Line Cook I is expected to perform a variety of duties in the preparation of food products and to provide the highest quality of service to customers at all times.  The Line Cook I may be required to perform as Pizza Cook, Exhibition Cook, Grill Cook and Prep/Production Cook. DESCRIPTION OF DUTIES AND RESPONSIBILITIES :     ESSENTIAL FUNCTIONS : Read and follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Operate a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, trimming and cutting meat, poultry and fish for culinary use. Use “Just in Time” and “Batch” cooking to insure freshness and minimize leftover and/or excess food production.  Utilize leftovers to assure minimal waste. Take and record temperatures to assure compliance with Health Department guidelines. Set-up food lines in their entirety, including but not limited to, fill water and/or ice containers, placing food on serving line, garnishing food, etc. In order to accurately plan production requirements, check production and keep records, requisition supplies and equipment, and compliance with Health Department guidelines. Set-Up and maintain food service lines and steam tables, as needed. Clean and maintain work area.  Clean and sanitize area at the end of meal period. Assist in the kitchen as needed. Participate in training sessions as provided by supervisor and/or the College. Assist with     the training of other staff members as appropriate. Perform other essential duties and tasks specific to the position or as directed. Active support for the College’s Principles of Community and Principles of Diversity in the performance of job duties. REQUIRED KNOWLEDGE, SKILLS, ABILITIES :   This individual must possess the 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.   Knowledge of or the ability to learn safe working methods and procedures, including use of food preparation equipment, such as knives, slicers, wedgers, dicer, chopper or grater. Ability to read and follow recipes. Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines, (ServSafe), and Personal Protective equipment (PPE) requirements.  Ensure compliance by staff with safety rules and regulations, proper use of personal safety equipment, food preparation equipment and cleaning compounds. Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, and lift boxes and break down up to 30 pounds without assistance.  Must be able to work on feet for prolonged periods. Ability to communicate orally and/or in writing with co-workers and patrons in English. Ability to establish and maintain cooperative working relationships. Ability and willingness to work a rotating schedule as needed.  Ability and willingness to work overtime, including weekends and holidays as needed. Ability to provide the highest quality of service to customers at all times.   QUALIFICATION STANDARDS : EDUCATION AND EXPERIENCE :   Any combination of education, training or experience for a period of one year or more which provides the required knowledge, skills and abilities to function in a general Food Service position.   LICENSES / CERTIFICATES :  California State law requires a current California Food Handler’s Card.   HOURS, CLASSIFICATION, AND STATUS :     This is a regular, full-time, 9 months, non-exempt position. Benefits eligible. Employees in this classification may work alone or with a team; most work is Done indoors, but some activities are outdoors.  Not all facilities are air-conditioned.  Assignments may include day shifts, swing shifts and weekend shifts.   The scheduled hours for this position are Monday-Friday 11:00 am-7:30 pm.   GROOMING AND PROFESSIONAL APPEARANCE: In accordance with California, state and local laws Scripps College seek to maintain a neat and professional appearance and image at all times while in the workplace.   SUPERVISORY RESPONSIBILITY :  None.   WORK ENVIRONMENT : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  The noise level in the work environment is quiet to moderate.    PHYSICAL AND MENTAL REQUIREMENTS : Ability to maintain good concentration level while dealing with interruptions; attention to details with emphasis on accuracy; capable of giving, receiving, and analyzing information, formulating work plans, and articulating goals and action plans.    Standing for extended periods. Reaching and extending hand(s) or arm(s) in any direction.  Finger dexterity required to manipulate objects with fingers rather than the whole hand(s), or arm(s), for example, using a keyboard.  Communication skills using the spoken word. Ability to see within normal parameters.  Ability to hear within normal parameters.  Ability to bend and stoop, for example, to file.  At-Will Employment : 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.  Scripps College is an At-Will employer.  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. Scripps College is an Equal Opportunity Employer and does not discriminate on the basis of race, color, creed, gender, religion, marital status, registered domestic partner status, age, national origin or ancestry, sexual orientation, gender identity, physical or mental disability, medical condition including genetic characteristics, or any other consideration made unlawful by federal, state, or local law.