A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
This position supports meal preparation and service by assisting with food production, following recipes and food safety standards, while maintaining a clean, sanitized, and efficient kitchen operation. The Assistant Cook will work as part of the dining service team, playing an important role in maintaining high service standards, ensuring customer satisfaction, and supporting the operational needs of the department.
Work Schedule:
Monday-Friday, 6:30 a.m.-2:30 p.m.,
Location:
Keystone Dining Room Full-time employees enjoy a range of benefits, including: Medical, dental, and life insurance Retirement plan options with generous College contributions Paid leave and holidays Tuition benefits and educational support
Qualifications:
EDUCATION
High School Diploma or GED OR equivalent. 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. Preferred Experience in coordinating and directing food production employee activities. Preferred
ABILITIES AND SKILLS
Ability to read, write, and perform basic math; communicating effectively and executing tasks accurately by following verbal and written instructions. Required Ability to conform to prevailing conditions (e.g.: 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 Ability to convert recipes and maintain high quality products during batch cooking and made to order stations. Required Must possess ServSafe or Food Handlers Certificate or willingness and ability to acquire within 6 months of employment. Required Familiarity of allergens and preparing allergen friendly menu items.
Required Responsibilities:
Menu Follow menu cycle without exception unless authorized by management to deviate. Consider food costs and identify areas for cost saving measures. Food Preparation and Cooking Prepare and serve daily menus and special events, ensuring timely service and high-quality finished products. Ensure the use of standardized recipes and assist with monitoring food production staff during preparation and service. Inspect service lines prior to and throughout service to ensure quality, presentation, and food safety standards are met. Notify the supervisor or Head Cook of any concerns related to the quality of purchased food products. In the absence of the Head Cook, assume Head Cook duties to include meal preparation for the Children's Learning Center and special dietary requests. Sanitation Comply with all safety and sanitation procedures in performance of duties. Assist in maintaining a safe work environment to prevent accidents/incidents in the kitchen. Perform general housekeeping functions including cleaning and sanitizing of food preparation areas and equipment, washing pots/pans, and assisting in the dishroom, as needed. Report safety concerns or equipment malfunctions to the Head Cook and/or supervisor immediately. Ensure staff are meeting uniform standards/PPE and report discrepancies to supervisor. Other Assist Head Cook, as needed, with ordering perishable food items. May be required to work snow closure days that fall on scheduled workdays. use of secured areas (i.e. storage areas, alarmed doors, etc.). Perform opening and/or closing kitchen duties.
ADDITIONAL RESPONSIBILITIES
Make recommendations for new menu items and/or daily specials. As needed, assist with training of new kitchen employees. Collaborate with the Head Cook on the use of excess inventory to minimize food waste.
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:
$16.73 per hour.
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.
