About Occidental College Founded in 1887, Occidental is a nationally recognized, private college of the liberal arts and sciences, dedicated to providing a gifted and diverse group of students with a total educational experience of the highest quality

• one that prepares them for leadership in an increasingly complex, interdependent and pluralistic world.

What makes Occidental special? An intellectually rigorous academic environment. Small classroom settings where students collaborate with professors and their peers while pursuing or discovering their passion. A beautiful residential campus that offers students hands-on engagement with the cultural and intellectual resources of Los Angeles. A community open to stimulating conversation and divergent points of view. Some 2,100 students from 46 states and 28 countries choose from 41 majors and minors and participate in one the country's top undergraduate research programs. Oxy students routinely win top awards and fellowships; its first Rhodes Scholar was named in 1907. Dedicated to excellence and equity, Occidental also is one of the country's most economically diverse campuses, according to the New York Times. Some 71 percent of Oxy students receive some form of financial aid; 20 percent are Pell Grant recipients; and 19 percent are the first in their family to attend college

Title:

Kitchen Assistant Department:

Campus Dining Duration:

10 months•

End Date:

June 30, 2027 (Possible Extension)

Employment Status:

Non-Exempt, Part-Time, 20-32 hours per week Job Summary Under the direction of the Director, Culinary Services, the Kitchen Assistant 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) 10%
• 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) 5%
• Performs other duties as assigned.
• (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). 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. Ability to provide effective leadership and training, and to work effectively and professionally across functions, disciplines, levels, and with diverse groups. Preferred Qualifications Culinary Degree from an accredited school/institution. Five years of experience in high volume cooking and catering operation.

EXPECTED HIRING RANGE

$18.42/hr. This position is not eligible for benefits.