Food Production/Service Assistant Job at Occidental College in Los Angeles

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Title: Food Production/Service Assistant

Department: Hospitality

Duration: Indefinite (9 months)

Employment Status: Part-Time (24 hours per week)

Job Summary

The Production/Service Assistant will report to the Director of Culinary Services, Sous Chefs, and Chef de Cuisine. This role involves preparing and serving hot and cold menu items for both stations and catering in a timely manner and according to established standards. The Production/Service Assistant is also responsible for maintaining cleanliness in work areas during shifts and at the end of the day, while helping to foster positive customer relations.

Job Duties

• 20% - Prepares cold food items and preps hot food items for regular service and catering, following department policies, practices, and standardized recipes. - (Essential)
• 20% - Ensures that all items for the assigned station are prepped, rotated, and stocked. Takes responsibility for job duties and adapts positively to changing business needs. - (Essential)
• 15% - Consistently delivers the freshest and highest quality products while paying close attention to deadlines and timelines. - (Essential)
• 10% - Offers exceptional customer service and interacts with customers in a gracious manner. - (Essential)
• 10% - Maintains cleanliness and sanitation at the station(s) throughout the shift and ensures a thorough cleaning before leaving for the day. This includes cleaning ovens, deep fryers, char broilers, griddles, hood filters, woks, and food contact surfaces. Contributes to a safe work environment by following all food safety and sanitation guidelines and actively participates in maintaining an A health code rating with LA County Public Health. - (Essential)
• 10% - Assist Chefs and Cooks with cooking or plating items to order in a timely manner when assigned to catering events or stations in the Marketplace, ensuring adherence to quality guidelines. - (Essential)
• 10% - Ensures the safety of staff, guests, food, equipment, and the facility at all times. Performs all duties safely and helps in identifying and preventing hazards. Utilizes appropriate 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.
• One year in high volume cooking and catering operation.
• 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.
• Five years in a high-volume cooking and catering operation.
  
  

EXPECTED HIRING RANGE: The starting base hourly rate for this position is $17.82/hr. After 6 months, the base hourly rate increases to $18.14/hr, and after 12 months, the base hourly rate increases to $18.69/hr.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Part-time

Job function

• Job function

  Other

• Industries

  Higher Education

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