Cook 3

Pomona College, located near Los Angeles, California, is widely recognized as one of the nation’s premier liberal arts institutions. Established in 1887, Pomona College offers a unique and challenging educational experience, characterized by small class sizes, rigorous curriculum, and close interactions between students and faculty. As a member of The Claremont Colleges, Pomona College is part of a consortium of higher education institutions that foster collaborative learning and diverse academic opportunities. The college maintains a commitment to student research, leadership development, and preparing graduates for impactful careers and meaningful lives. Pomona College is dedicated to fostering an inclusive community with a strong commitment to academic excellence and service.

The Cook 3 position at Pomona College plays a pivotal role in coordinating all food production within the campus’s dining halls. Reporting directly to the Executive Chef and secondarily to the Sous Chef/Manager, the Cook 3 oversees food preparation processes and leads training efforts for kitchen staff. This role involves developing and refining menu items in collaboration with culinary leaders while embracing innovative cooking methods. The Cook 3 ensures compliance with health and safety guidelines, including HACCP protocols and California Food Handler certification requirements. Responsibilities also include preparing a wide variety of dishes—soups, meats, vegetables, desserts—and managing kitchen sanitation and cleanliness. This full-time role, offering an hourly rate of $30.29 along with a competitive benefits package, requires flexibility in scheduling including evenings, weekends, holidays, and potential overtime.

As a key player in Pomona's food services, the Cook 3 serves a vital function in ensuring quality and excellence in culinary services provided to students, staff, and event attendees. The position demands strong culinary skills, leadership capabilities to train and supervise kitchen personnel, and a customer service focus to maintain satisfaction across dining hall and catering events. The Cook 3 is required to leverage technical knowledge in modern culinary practices, safety standards, and food handling protocols, ensuring that all meals are prepared to the highest standards of quality and safety. This role also offers opportunities to contribute to special projects and advance the college’s dining program through ongoing learning and adaptation to food service trends. The position is union-represented, requiring membership upon hire.