Cal Poly Pomona Foundation Employment Services

ANNOUNCEMENT OF POSITION VACANCY

SUMMARY: Under general supervision of the Sous Chef or Executive Chef, the Cook will lead a small team to accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. The general responsibilities of the position include those listed below and will vary based upon a variety of factors including business necessity, location, and customer requests. Will be required to work evenings and weekends.

ABOUT US: As the largest employer of students on the Cal Poly Pomona campus, the Foundation offers valuable work experience and hands-on training to approximately 1,500 Cal Poly Pomona students each year. The Foundation offers positions in various fields; whether it is in the area of technology, science, retail, culinary arts, hospitality1500 management, leadership or research grants, these student employees participate in Cal Poly Pomona's learn-by-doing philosophy and acquire practical skills in their designated field of study.

The Foundation also contributes operating support to nearly 1,100 Foundation and scholarship programs every year, including Bronco Athletics and the Norman J. Priest Scholarship. In addition, the Foundation administers grants and contracts, contributes to campus security, and supports several university publications. The Foundation contributes over $1 million annually to Cal Poly Pomona.

SOME OF THE THINGS THAT YOU WILL GET TO DO (this is just a small sampling of work variety):

• Prepares and cooks to order foods requiring short and broader preparation time.
• Responsible for the overall cleanliness, sanitation, and safety of assigned area.
• Ensures assigned staff report to work on time, in uniform, and ready to work.
• May produce food and serve customers a la carte or may produce large quantities of food for later service.
• Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
• Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming, slicing, and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• Ensures work station and equipment is maintained in a clean and sanitary state and must follow all Foundation, campus, and regulatory rules and procedures.
• Attends all allergy and foodborne illness in-service training.
• Complies with all Foundation HACCP standards and procedures.
• Reports all accidents and injuries in a timely manner.
• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training and hazard assessments.
• Attends training programs (classroom and virtual) as designated.
• May prepare bakery items, receive and store inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
• Ability to communicate with co-workers, vendors, and other departments with professionalism and respect.
• Maintains positive behaviors and actions and provides the highest quality of service to customers at all times.
• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, and customers.
• Performs other duties as assigned.
• Ability to adhere to a regular work schedule.
• SUPERVISION: Supervises up to 5 student staff per shift

MINIMUM EDUCATION AND EXPERIENCE:

• High school degree and five years’ experience working in a commercial, hotel, or fast-food kitchen.
• At least three years of successful supervisory experience preferably in a kitchen environment.
• Valid CA driver’s license and insurance.
• Current Servsafe or equivalent Foodhandler’s card
• Ability to interpret and apply policies and procedures to variety of situations.
• Ability to be resourceful and to take initiative.
• Ability to work cooperatively in a multi-ethnic environment.
• Flexibility to adjust to changing schedules.

CSU along with Cal Poly Pomona Foundation require faculty, staff, and students who are accessing campus facilities to be immunized against COVID-19 or declare an exemption from doing so. The systemwide policy can be found at COVID-19 Vaccination Interim Policy and any questions may be sent to fdnhr@cpp.edu.

Cal Poly Pomona Foundation, Inc. is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Cal Poly Pomona Foundation, Inc. may provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodation with the employer.