Careers

Title: Kitchen Assistant

Department: Hospitality

Duration: 12 months

Employment Status:  Part Time (20-32 hours/week)

Job Summary

Reporting to the Director of Culinary Services and Food Service Manager, prepares and cooks multiple assigned menu items for stations and catering in a timely manner and to expected standards. Responsible for the cleanliness of work area(s) while working and at end of shift. Fosters positive customer relations.

Job Duties

• 65% - As assigned, perform volume cooking in a restaurant style atmosphere adhering to provided recipes and in keeping with safe knife handling and kitchen sanitation standards while working with speed and efficiency. - (Essential)
• 20% - Perform assignments applying knowledge and safe operations standards of kitchen tools and equipment, having the ability to read, understand and comply with instructions in English. - (Essential)
• 15% - Perform work effectively within a diverse community of students, employees, faculty, staff and others. Converse, respond to and provide ingredient information related to food allergies and dietary needs. - (Essential)

Minimum Qualifications

High school diploma or GED. A combination of culinary knowledge and significant volume cooking experience. ServeSafe Certification (or equivalent food safety certification) is required and maintained. Familiarity with special diets and allergens. Read, write and speak English as well as be able to converse fluently. One year of experience in high volume cooking and catering operation. Demonstrated knowledgeable of kitchen sanitation and safety procedures, in addition to special diets, common food allergies, and skilled in methods of servicing customers with these special needs. 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.

Preferred Qualifications

Culinary Degree from an accredited school/institution.
Five years of experience in high volume cooking and catering operation.

EXPECTED HIRING RANGE:  $17.28/hr - $18.00/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.