Careers

Title: Food Production/Service Assistant

Department: Hospitality

Duration: 9 months

Job Summary

Reporting to the Executive Chef, Sous Chefs and Chef de Cuisine, will prepare and serve hot and cold menu items for stations and catering in a timely manner and to proper standards. Is responsible for the cleanliness of work area(s) while working and at end of shift. Fosters positive customer relations.

Job Duties

• 20% - Prepares cold food items or pre-prepares hot food items for regular service and catering in accordance with department policies and practices and standardized recipes. - (Essential)
• 20% - Keeps all items for assigned station prepped, rotated and stocked. Displays accountability for job requirements and positively embraces changing business needs. - (Essential)
• 15% - Consistently provides the freshest, highest quality products, demonstrating attention to deadlines and timelines. - (Essential)
• 10% - Provides excellent customer service. Handles customer interactions graciously. Acts and dresses professionally. - (Essential)
• 10% - Keeps station(s) clean and sanitary while working and cleans thoroughly before going home. Cleans ovens, deep fryer, char broiler, griddle, hood filters, woks and food surface contact surfaces. Contributes to a safe work environment. Follows all food safety and sanitation guidelines. Actively participates in maintaining an A health code rating with LA County Public Health - (Essential)
• 5% - Communicates effectively and accurately with co-workers, customers and supervisors. Consistently displays ethical behavior. - (Essential)
• 5% - Cleans, organizes and rotates stock of the refrigeration unit associated with the assigned station at close of shift. - (Essential)
• 5% - When assigned to work catering or stations in the Marketplace, assists the Chefs, and Cooks in cooking or plating items to order in a timely manner within quality guidelines. - (Essential)
• 5% - Ensures staff, guest, food, equipment and facility safety at all times. Performs all duties in a safe manner. Provides the assistance needed to identify and prevent hazards. Uses proper safety signs and equipment. - (Essential)
• 5% - Performs other duties as assigned. - (Marginal)

Minimum Qualifications

• High School Diploma and a combination of culinary knowledge and significant volume cooking experience.
• Minimum of 1 year in high volume cooking and catering operation. Familiarity with special diets and allergens. Read, write and speak English as well as be able to converse fluently.
• Must be highly knowledgeable of kitchen sanitation and safety procedures. ServeSafe Certification (or equivalent food safety certification) is required and must be maintained at all times.
• Must be familiar with special diets and common food allergies, and well versed in methods of servicing customers with these special needs.
• Must be able to organize one’s self and others, and work with speed and efficiency in a clean manner.
• Must be a task-oriented person with the ability to plan and execute responsibilities from start to finish.
• Must be able to lift at least 30 pounds and be able to tolerate the physical requirements of frequent walking, extended standing, bending and repetitive motion.
• Requires the ability to work effectively with a diverse work force and customer base.
• Must be highly motivated and solution oriented with a high degree of integrity, ethics and dedication to the mission of the College.

Preferred Qualifications

• Culinary Degree.
• Minimum of 5 years in high volume cooking and catering operation. Familiarity with special diets and allergens. Read, write and speak English as well as be able to converse fluently

EXPECTED HIRING RANGE:  The starting base hourly rate for this position is $17.39/hr. After 6 months, the base hourly rate increases to $17.70/hr, and after 12 months, the base hourly rate increases to $18.23/hr.