Home

Jobs

Executive Chef in Rialto

Dining Services Junior Cook

Harvey Mudd College logo

Harvey Mudd College

Dining Services Junior Cook

Rialto, CA, USA|Onsite

Job Overview

briefcase

Employment Type

Hourly
Full-time
clock

Compensation

Type:
Hourly
Rate:
Range $14.00 - $18.50
clock

Work Schedule

Day Shifts
Weekend Shifts
diamond

Benefits

Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee assistance program
Professional development opportunities
meal discounts

Job Description

Harvey Mudd College is a prestigious institution known for its rigorous academics and commitment to fostering an inclusive and supportive campus environment. As part of the Claremont Colleges consortium, Harvey Mudd offers a comprehensive liberal arts education focused on science, engineering, and mathematics. The college is dedicated not only to academic excellence but also to providing exceptional services to its students, faculty, and staff, including quality dining experiences. With a longstanding reputation for innovation and collaboration, Harvey Mudd College employs a diverse community where professional growth and development are valued.

The position of Dining Services Junior Cook at Harvey... Show More

Job Requirements

  • Education and training that provides required knowledge, skills, and ability
  • One year of paid experience in high-volume food preparation and service
  • Ability to perform various physical activities including lifting up to 30 pounds
  • Ability to understand and follow oral and written instructions in English
  • Ability to read recipes and perform simple arithmetic
  • Ability to work independently and maintain cooperative relationships
  • Willingness to wear uniforms and safety equipment
  • Ability to complete a post-offer functional capacity physical test
  • Physical fitness to safely handle food production methods
  • Ability to accurately count and record numerical data
  • Commitment to good personal hygiene
  • Availability to work overtime and mandatory hours during special events

Job Qualifications

  • Any combination of education and training that provides the required knowledge, skills, and ability for the position
  • Formal culinary training is desirable
  • 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
  • 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
  • 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
  • Physical fitness and ability to learn safe food handling and production methods
  • 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 as communicated by management

Job Duties

  • 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 workstation
  • Maintain and record food production information for each meal, record meal counts
  • Label and date all items produced, and store them 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 production and other food preparation staff in the kitchen
  • Inform the 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
  • Responsible for submitting weight on leftover food on the Lean Path system after the meal period or as instructed by the Executive Chef
  • Other related duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

You may be also interested in: