Careers

Title: Cook A - Lead

Department: Hospitality

Duration: Indefinite

Employment Status: Non-Exempt, Full Time, 40 hours per week

Job Summary

Under the direction of the Chef de Cuisine or Sous Chef, the Cook A-Lead plans, coordinates, prepares and maintains all ingredients, food items and equipment needed for the proper execution of stations, special events and catering. Directs activities of the kitchen staff on a shift. Responsible for proper menu substitutions when necessary and making sure that the food items on a shift are made to proper standards and prepared in a timely manner. Prepares and cooks menu items to order for stations and catering, preparing multiple menu items in a timely manner and to proper standards. Responsible for the cleanliness of the station(s) while working and before leaving stations.

This position is represented for purposes of collective bargaining by Teamsters.

Job Duties

• 45% - 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. May be assigned to the Tiger Cooler as needed. In their Lead capacity, may assign tasks, provide orientation/training; check others work, participate in planning, etc. - (Essential)
• 30% - 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. - (Essential)
• 10% - Participates in the planning and execution of special events and theme meals. Plans, coordinates, cooks, and serves catered events. - (Essential)
• 10% - 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. - (Essential)
• 5% - 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. - (Essential)

Minimum Qualifications

• High School Diploma or GED.
• Read, write and speak English as well as be able to converse fluently.
• ServeSafe Certification (or equivalent food safety certification).
• Read, write and speak English as well as be able to converse fluently.
• Seven years of progressively responsible experience in high volume cooking and catering operation. Familiarity with special diets and allergens.
• Demonstrated knowledgeable of kitchen sanitation and safety procedures.
• Demonstrated knowledge of special diets and common food allergies, and well versed in methods of servicing customers with these special needs.
• Proficiency in Microsoft Office applications, Google drives/folders/forms or any combination of productivity programs applicable to position responsibilities.
• Demonstrated ability to be detail-oriented and thorough; skilled at anticipating and preventing potential problems and handling a wide variety of tasks with efficiency and accuracy. Strong commitment to a quality work product.
• Demonstrated ability to effectively communicate verbally, in writing and electronically.
• Effective interpersonal skills as evidenced in the ability to collaborate with a variety of constituencies.
• Demonstrated commitment to justice, equity, inclusion & diversity.
• Demonstrated skill in adapting to and performing work effectively in high-volume, high accountability, confidential environment with multiple and changing priorities.
• Effective organizational, logistical, time management and planning skills with the ability to manage and prioritize multiple tasks/projects simultaneously, prioritize and fulfill the functions of an office in a timely manner.
• Ability to self-motivate and work independently.
• Ability to provide effective leadership and training, and to work effectively and professionally across functions, disciplines, levels, and with diverse groups.

Preferred Qualifications

• Culinary degree from an accredited school.
• Familiarity with and use of CBORD- FSS.

EXPECTED HIRING RANGE:  The starting base hourly rate for this position is $25.17/hr. After 6 months, the base hourly rate increases to $25.72/hr, and after 12 months, the base hourly rate increases to $26.18/hr.

If you are offered this position at Occidental College, your final base salary compensation will be determined based on factors such as skills, education, experience, and/or geographic location. In addition to those factors, Occidental complies with applicable pay equity laws and considers internal equity among current employees when developing the final offer. Please keep in mind that the range mentioned above is the base salary range for the role. Hiring at the maximum of the range would not be typical in order to allow for future and continued salary growth.  We also offer a generous compensation and benefits package.