Under general supervision of the Executive Chef, perform routine and some non-routine tasks related to the production, presentation and service of hot and cold food products for Dining Services operations.
About Harvey Mudd College:
Located in the heart of Claremont, California, 35 miles east of Los Angeles, Harvey Mudd College is a highly selective undergraduate liberal arts college offering degrees in science, technology, engineering and mathematics. HMC enrolls about 800 students and is a member of The Claremont Colleges, which comprises five undergraduate colleges and two graduate institutions. According to students, professors, and alumni, what makes Harvey Mudd distinctive is its collaborative, cross-disciplinary nature. The working environment is built on collaborative relationships between and among all members of the campus community and a deep commitment to the College’s mission to educate students “so that they may assume leadership in their fields with a clear understanding of the impact of their work on society.”
SUMMARY OF JOB DUTIES AND RESPONSIBILITIES
Use a variety of manual and automated kitchen equipment in order to cook, measure, mix, wash, peel, cut, slice, or shred meats, fruits, vegetables and other products/ingredients.
Follow approved recipes and food presentation standards to prepare, season, marinate, cook, taste, carve and serve soups, meats, vegetables and desserts; trim and cut meats, poultry and fish.
Take and record “cook to” and holding temperatures, at prescribed intervals, to assure compliance with HACCP guidelines.
Properly use “Just in Time” and “Batch” cooking to ensure freshness, and minimize leftover and/or excess food production; use leftovers to minimize waste.
Follow required procedures for preparation and service of vegetarian, vegan, and allergen free products.
Set-up and maintain food service lines and steam tables, using approved standards for garnishing and appearance.
Provide a high level of service in a self-sustained station (i.e., prep, cook and serve food); set-up and maintain food service lines and steam tables at assigned work station.
Maintain and record food production information for each meal; record meal counts.
Label and date all items produced, and store in appropriate containers and areas.
Pull/prep items required by recipes for five to seven days in advance of production, and communicate information to appropriate managers and staff.
Assist/Support with catering production and service as required by manager or lead.
Assist with directing all production in the kitchen including Prep Cooks and other food preparation staff.
Advise Executive Chef or other appropriate manager of food quality and quantity issues in a timely manner.
Use HACCP and PPE standards in all kitchen production areas to ensure a safe kitchen.
Other related duties as assigned in the dining hall or catering as needed.
Education and Experience
Any combination of education and training that provides the required knowledge, skills and ability for the position. Formal culinary training desirable.
Minimum of one year of paid employment experience in the preparation, production and service of high volume meals in a fast-paced food service environment.
Required Knowledge, Skills and Abilities
Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift up to 30 pounds from floor to waist level without assistance, climb ladders up to six feet with assistance and up to three feet unassisted, and be able to work on feet for prolonged periods of time.
Must be able to understand and follow oral and written instructions in English. Must be able to read and follow recipes, and produce items to specifications.
Must be able to perform simple arithmetic functions relating to preparation of food.
Must be able to establish and maintain cooperative working relationships.
Must be able to work well without continuous supervision.
Must wear uniform and safety equipment as required.
May be required to satisfactorily complete a post-offer functional capacity physical test.
Requires physical fitness and ability to learn safe food handling and production methods as defined by the College/Dining Services management.
Must be able to count, read analog thermometers and record basic numerical information in writing. Good personal hygiene is required.
Must be willing and able to work overtime in emergency situations.
Licenses/Certification: Current certification in ServSafe or other food safety certification recognized by the Los Angeles Department of Health; or must obtain certification within three weeks of start date.
Grooming and Appearance: The College seeks to maintain a neat and professional image at all times. A uniform is provided and required. Good personal hygiene is required.
Employees in this classification usually work with a team, but may occasionally work alone. Most work is done indoors but some activities occur outdoors. Not all facilities are air-conditioned.
This position reports to the Executive Chef.
Hours: Assignments are usually part-time, 40 hours a week for approximately 32-34 weeks/year based on the academic school year, and include day and evening shifts, and may vary or change at any time due to the needs of the College and department.
Please visit www.hmc.edu/employment to view a complete job description for this position and obtain information about how to submit an application. Information about HMC’s competitive benefits package is available at www.hmc.edu/hrbenefits.
Deadline to apply:
Position will remain open until filled.
Harvey Mudd College is an Affirmative Action/Equal Opportunity Employer. Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran’s status, disability, or any other characteristics protected by applicable law.
Harvey Mudd College seeks to educate engineers, scientists, and mathematicians well versed in all of these areas and in the humanities and the social sciences so that they may assume leadership in their fields with a clear understanding of the impact of their work on society.
When Maria Klawe was installed as the fifth president of Harvey Mudd College in 2006, she shared with the Harvey Mudd community the results of a year of planning and discussion on campus and across the country. “HMC 2020: Envisioning the Future” is an ambitious outline of the college’s aspirations for the next decade, and beyond.