Cook A - Lead

Alhambra, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Range $25.17 - $26.18

Work Schedule

Standard Hours

Job Description

Occidental College is a prestigious liberal arts institution located in Los Angeles, renowned for its commitment to academic excellence, inclusivity, and fostering a collaborative community environment. The college prides itself on offering a diverse range of programs and support services that enrich the student and staff experience. Within this community, the hospitality department plays a vital role in supporting day-to-day operations as well as special events, providing quality food services that align with Occidental's standards of excellence and inclusivity. As a part of the hospitality team, employees are encouraged to grow their skills and contribute to a dynamic and supportive workplace that values justice, equity, inclusion, and diversity.

The position of Cook A - Lead at Occidental College is a full-time, non-exempt role classified under the bargaining unit, responsible for managing and directing kitchen operations within the hospitality department. Working 40 hours per week in Los Angeles, this role involves planning, coordinating, preparing, and maintaining food stations, special events, and catering orders under the guidance of the Chef de Cuisine or Sous Chef. The Lead Cook is primarily responsible for ensuring high-quality food preparation, managing kitchen staff during shifts, and maintaining safety and sanitation standards. This leadership role requires strong culinary skills and the ability to provide effective training and supervision to other kitchen personnel. The position demands exceptional organization, multitasking, and communication abilities to meet the high-volume and diverse food service needs of the college community. The starting hourly wage begins at $25.17, with incremental increases after six and twelve months, reflecting the employee’s growing expertise and contribution. Occidental College supports competitive compensation paired with a comprehensive benefits package, designed to foster employee well-being and professional development.

Job Requirements

High school diploma or GED
ServeSafe certification or equivalent food safety certification
Seven years of progressively responsible experience in high volume cooking and catering operation
Familiarity with special diets and allergens
Demonstrated knowledge of kitchen sanitation and safety procedures
Proficiency in Microsoft Office applications and Google productivity programs
Effective verbal, written and electronic communication skills
Effective interpersonal skills
Commitment to justice, equity, inclusion and diversity
Ability to work effectively in a high-volume, high accountability environment
Strong organizational, logistical, time management and planning skills
Ability to self-motivate and work independently
Ability to provide effective leadership and training

Job Qualifications

High school diploma or GED
ServeSafe certification or equivalent food safety certification
Seven years of progressively responsible experience in high volume cooking and catering operation
Familiarity with special diets and allergens
Demonstrated knowledge of kitchen sanitation and safety procedures
Demonstrated knowledge of special diets and common food allergies
Proficiency in Microsoft Office applications and Google productivity programs
Detail-oriented and thorough
Skilled at anticipating and preventing potential problems
Strong commitment to quality work product
Effective verbal, written and electronic communication skills
Effective interpersonal skills
Commitment to justice, equity, inclusion and diversity
Ability to work effectively in a high-volume, high accountability environment
Strong organizational, logistical, time management and planning skills
Ability to self-motivate and work independently
Ability to provide effective leadership and training
Professional across functions, disciplines, levels and diverse groups

Job Duties

Ensures that stations are properly stocked with the freshest, highest quality ingredients, prepared food, equipment, plates, to-go containers, and serving utensils before opening, during and at the end of the full shift
Directs the activities of Cook Bs and Production and Service Assistants on assigned shift
Develops and shares passion for food and beverages
Maintains a productive atmosphere of cooperation and teamwork
In the absence of the Chefs, coordinates the setup and/or breakdown of the kitchen and service area, including proper cooling and/or storage of all food and equipment
Participates in inventories as directed
Provides quality customer service
Handles customer interactions graciously
Acts and dresses professionally
Makes soups and sauces, roasts meats, cooks fish, poultry, pasta and pizza, starches, vegetables, and vegetarian items according to standardized recipes and specifications
Relentlessly pursues quality production techniques
Consistently demonstrates attention to timeliness and meets deadlines
Participates in the planning and execution of special events and theme meals
Plans, coordinates, cooks, and serves catered events
Ensures that work area is neat and clean before opening, during and at the end of the full shift
Ensures staff, guest, food, equipment & facility safety at all times
Performs all duties in a safe and sanitary manner
Takes food temperatures at regular intervals and records
Provides assistance to identify and prevent hazards
Uses proper safety signs & equipment
Creates attractive and accurate menu signs and posts at stations
Makes appropriate menu substitutions in a timely manner when necessary
Works with students on special diet needs