Mar 04, 2024


$23.32 hourly
  • Harvey Mudd College
  • Claremont, CA 91711, USA
Full-Time Food Services

Job Description

Harvey Mudd College




Position Summary:

Under the general supervision of the Senior Director for Dining Services, 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 900 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.”



At Harvey Mudd College, we value you and the contributions you make to our success. We offer a comprehensive and flexible benefits package.

·       Medical Benefits

·       Dental Benefits

·       Vision Benefits

·       Retirement Plan (12% employer contribution- no employee contribution needed)

·       Dependent Collegiate Scholarship Program (50% of tuition and mandatory fees at any college that your student is accepted. For eligible employees, subject to policy requirements.)  

·       10 Paid Holidays for 2023

·       Paid Sick, Vacation & Personal days

·       Free uniforms and work tools (Knife Set, Working Shoes, etc.)

·       Free Meals during your shift

·       Free employee parking available

·       Fun express discounts (substantial savings on admissions to amusement and water parks, museums, movie passes, dinner theaters and a host of family friendly activities)

·       Flexibility available throughout the year for summer months, and/or some major holidays off

·       Harvey Mudd follows local state and federal COVID safety precautions.  We also provide personal protective equipment when needed





Duties and Responsibilities:

·       Use a variety of manual and automated kitchen equipment 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 Hazard Analysis and Critical Control Points (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 and vegan 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 workstation.

·       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 a few days in advance of production and communicate information to appropriate managers and staff.

·       Assist with catering production 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, Lead chef or other appropriate manager of food quality and quantity issues in a timely manner.

·       Use HACCP and Personal Protective Equipment (PPE) standards in all kitchen production areas to ensure a safe kitchen.

·       Responsible for submitting weight on leftover food on the Lean Path system after the meal period or as instructed by the Executive Chef.

·       Other related duties as assigned.


Required Knowledge, Skills and Abilities:

·       Ability 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.

·       Understand and follow oral and written instructions in English. 

·       Read and follow recipes and produce items to specifications.

·       Perform simple arithmetic functions relating to preparation of food.

·       Establish and maintain cooperative working relationships.

·       Work well without continuous supervision.

·       Wear uniform and safety equipment as required.

·       May be required to satisfactorily complete a post-offer functional capacity physical test.

·       Physical fitness and ability to learn safe food handling and production methods

·       Ability to count, read analog thermometers and record basic numerical information in writing.

·       Good personal hygiene.

·       Willing and able to work overtime in emergency situations, and mandatory during special events such as Family weekend, Alumni weeks, Orientation week, and Commencement week.


Required Qualifications:


Education: Any combination of education and training that provides the required knowledge, skills and ability for the position. Formal culinary training is desirable.


Experience: 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.


Licenses/Certifications: 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.




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.


Positions are benefits eligible, and include day, swing and evening shifts, and may vary or change at any time due to the needs of the College and department.


The essential function of this job requires work to be performed on campus.



Hours may vary due to the needs of the department or College.


Grooming and Appearance: 

The College always seeks to maintain a neat and professional image.  A uniform is provided and required. Good personal hygiene is required.



This is a non-exempt, full-time, benefits-eligible position


Must satisfactorily complete a post-offer functional capacity physical test



Reports to the Senior Director for Dining Services


Application Process:

Please visit  to view a complete job description for this position and obtain information on how to submit an application.   Information about HMC’s competitive benefits package is available at


Deadline to apply:

Position will remain open until filled.


Physical Requirements:

While performing the duties of this job, the staff member is regularly required to sit; stand use hands and fingers and talk or hear. The employee is occasionally required to reach with hands and arms. The individual must regularly lift and/or carry up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.           


Additional Information:

All faculty and staff (including contract workers) who are employed at HMC and for whom the COVID-19 vaccine is approved/authorized by the FDA, must be vaccinated against COVID-19, including the COVID-19 vaccine booster and provide proof of vaccination and booster, unless an exemption from this policy has been granted as an accommodation or otherwise.


This job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the job without imposing risk of substantial harm to the health or safety of themselves or others.  It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act.


Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.



Food Preparation-Cooking





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