Assistant Cook - Capitol Eatery (172-Day Calendar)

Overview

Assist the Head Cook and/or Dining Service Manager with the preparation of food/menu items and comply with all safety and sanitation procedures relevant to the food service industry and Dining Service department.

The schedule is Sunday through Tuesday from 1:00 PM to 9:00 PM, Wednesday from 11:00 AM to 7:00 PM, and Thursday from 7:00 AM to 3:00 PM, with Friday and Saturday off.

Full-time Employee Benefits include: medical and dental insurances, retirement plans, paid time off, educational benefits for employees and dependents at Penn College and Penn State University, and more. For additional information, click here.

Qualifications

EDUCATION

• High School Diploma or GED OR equivalent. Required

LICENSES AND CERTIFICATIONS

• ServSafe Certification Required

EXPERIENCE

• Two (2) years experience in food preparation, preferably in an institutional setting OR equivalent combination of one year related experience and one year training. Required
• Experience in coordinating and directing food production employee activities. Preferred

ABILITIES AND SKILLS

• Ability to read, write, and perform basic math. Required
• Ability to communicate effectively and perform tasks following written and/or verbal instructions. Required
• Ability to conform to prevailing conditions (i.e: staffing), which may vary from day to day. Required
• Familiarity with proper care of food service equipment, HACCP procedures, and safety/sanitation procedures. Required
• Ability to coordinate workload. Required
• Familiarity with foundations and principles of food preparation. Required
• Must possess ServSafe or Food Handlers Certificate or willingness and ability to acquire within 6 months of employment. Required
• Ability to convert recipes and/or measurements efficiently. Required
• Ability to maintain high quality products during batch cooking. Required
• Familiarity with Made to Order stations. Required
• Familiarity of allergens and preparing allergen free menus with direction from Head Cook and/or Supervisor. Required

Responsibilities

• Menu • Follow menu cycle without exception unless authorized by management to deviate.
• Food Preparation and Cooking • In the absence of the Head Cook, prepare and serve food per menu/production records and/or Director(s)). • Cook and serve food quickly, maintaining a quality finished product • Assure use of standardized recipes by food service staff and assist/monitor food production employees. • Advise the supervisor and/or Head Cook of any reduction in quality of purchased products • Inspect food lines prior to service and throughout shift.
• Sanitation • Comply with all safety and sanitation procedures in performance of duties. • Perform general housekeeping functions including cleaning and sanitizing of food preparation areas and equipment, washing pots/pans, and assisting in the dishroom.
• Other • Assist the Head Cook with ordering of perishable items for daily use • Will be required to work snow closure days that may fall on scheduled work days. • Assist in maintaining a safe work environment to prevent accidents in the dining unit/kitchen (e.g. proper knife use, wearing PPE, cleaning floors and work surfaces, etc.). • Monitor the use of secured areas (i.e. storage areas, alarmed doors, etc.)

ADDITIONAL RESPONSIBILITIES

• Recommend new menu items for use in the menu cycles and/or daily specials.
• Assist the supervisor and Head Cook with operating and production paperwork, as necessary.
• Assist with training of new kitchen employees, if required by Head Cook and/or Supervisor
• Communicate with weekend management team to coordinate the use of available food and supplies.

Physical Standards and Special Job Features

• Neat and clean grooming and hygiene habits.
• Ability to lift items up to approximately 50 lbs. (e.g., cases of food, produce, meat, etc.) utilizing proper lifting techniques.
• Ability to walk/stand for long periods of time.
• Exposure to high temperatures/noise and the ability to work in areas with variations in temperatures (freezers, walk-in coolers, high temperature equipment, etc.)
• Pushing and/or pulling a kitchen cart weighing 70 lbs. not to exceed 200 lbs. when fully loaded.

Pay Transparency

College Statement

This is not a complete itemization of all facets of this position. This job description is not an employment agreement or contract. The College has the exclusive right to alter this job description at any time without prior notice.

EEO Statement

Penn College is committed to equal opportunity and the diversity of its workforce.

Salary : $16