compensation: $12.21 to $15.26 /hour employment type: full-time non-profit organization
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Under the direction of the Sous Chef and/or Unit Manager, prepare, cook, set up and back up the food line. Participate in the training of students, ordering of supplies and the maintenance of records and equipment.
Prepare meals and meal items as required to ensure customer dining satisfaction by following and maintaining standardized recipes using approved procedures and common kitchen equipment as listed below to produce the highest quality product while preventing waste
Provide training to workers in methods of performing duties assigned and coordinate work of employees to promote efficient operations
Establish and maintain effective working relationships with others both in the kitchen and other staff to ensure good communications and enhance "team" effort
Maintain a safe and sanitary kitchen following prescribed safety and sanitation procedures to ensure compliance with health regulations and safety standards
Report any equipment malfunction through prescribed procedures to minimize loss of production efficiency due to equipment failure
Perform other duties as requested by Sous Chef/Unit Manager
Receive & oversee prompt & proper storage of incoming supplies
Order supplies and food items needed with the EATEC ordering software to ensure adequate quality production as directed
May perform duties of Sous Chef during absence of Sous Chef, as directed
Plate and serve food items as required using standard line service tools while adhering to proper portion control and presentation procedures to enhance customer service and satisfaction
Transport food items by Cal Poly Corporation vehicle for barbecues, catered banquets and other offsite-catered events
Perform other duties assigned
Qualifications and Skills:
Equipment Operated: To include, but not limited to, steamers, steam kettles, roasting ovens, convection ovens, rotating ovens, deep fat fryers, broilers, grills, stoves, slicers, choppers, and normal hand utensils
A thorough knowledge of the principles, techniques, terminology, and procedures of volume food production
Become ServSafe certified within first year of service and maintain certification as required
High school degree or equivalent
A minimum of two years of commercial cooking experience in a food service or production position, preferably on a college campus
Ability to develop successful working relationships with customers and fellow employees.
Ability to perform complex, highly responsible and confidential duties
Excellent computer skills including Microsoft Word and Excel
Ability to prioritize, plan, organize, and meet time lines
Ability to lead others in managing tasks; train and evaluate the performance of assigned personnel
Ability to establish and maintain cooperative and effective working relationship with others
Excellent verbal and written skills and the ability to interface with all levels of staff, including students, faculty and staff, and the public
Interpersonal skills using tact, patience, and courtesy
Ability to maintain regular and reliable attendance
Possession of a valid California Driver's License and satisfactory driving record
A background check is required for all regular benefited positions
The person holding this position is considered a 'mandated reporter' under the California Child Abuse and Neglect Reporting Act and is required to comply with the requirements set forth in CSU Executive Order 1083 as a condition of employment
Positions are 10-month appointments, with summers and academic breaks off unless work is available.
Cal Poly Corporation provides excellent benefits including medical, dental, vision, life insurance, retirement, paid sick leave/vacation and holidays. Employment is contingent upon the successful completion of a criminal background check, educational and employment verification, and reference check, as required.
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