This position assists the Head Cook and/or Dining Service Manager with the preparation of food/menu items, complying with all safety and sanitation procedures relevant to the food service industry and as specified by the Dining Service department. This person will contribute to a positive dining experience and will play an important role in maintaining high standards of service, customer satisfaction, and dining unit efficiency.

Schedule: Monday through Friday, 6:30 a.m. to 2:30 pm

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

EDUCATION

• High School Diploma or GED OR equivalent. Required

LICENSES AND CERTIFICATIONS

• ServSafe Certification. 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. Required
• Experience in coordinating and directing food production employee activities. Preferred

ABILITIES AND SKILLS

• Ability to read, write, and perform basic math. Required
• Ability to communicate effectively and perform tasks following written and/or verbal instructions. - Required
• Ability to conform to prevailing conditions (i.e.: 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
• Familiarity with foundations and principles of food preparation Required
• Must possess ServSafe or Food Handlers Certificate or willingness and ability to acquire within 6 months of employment. Required
• Ability to convert recipes and/or measurements efficiently. Required
• Ability to maintain high quality products during batch cooking. Required
• Familiarity with Made to Order stations. Required
• Familiarity of allergens and preparing allergen free menus with direction from Head Cook and/or Supervisor. Required

• Menu
  • Follow menu cycle without exception unless authorized by management to deviate.
• Food Preparation and Cooking
  • In the absence of the Head Cook, prepare and serve food per menu/production records and/or Director(s).
  • Cook and serve food quickly, maintaining a quality finished product
  • Assure use of standardized recipes by food service staff and assist/monitor food production employees.
  • Advise the supervisor and/or Head Cook of any reduction in quality of purchased products
  • Inspect food lines prior to service and throughout shift.
• Sanitation
  • Comply with all safety and sanitation procedures in performance of duties.
  • Perform general housekeeping functions including cleaning and sanitizing of food preparation areas and equipment, washing pots/pans, and assisting in the dishroom.
• Other
  • Assist the Head Cook with ordering perishable items for daily use
  • Will be required to work snow closure days that may fall on scheduled work days.
  • Assist in maintaining a safe work environment to prevent accidents in the dining unit/kitchen (e.g. proper knife use, wearing PPE, cleaning floors and work surfaces, etc.).
  • Monitor the use of secured areas (i.e. storage areas, alarmed doors, etc.)

ADDITIONAL RESPONSIBILITIES

• Recommend new menu items for use in the menu cycles and/or daily specials.
• Assist the supervisor and Head Cook with operating and production paperwork, as necessary.
• Assist with training of new kitchen employees, if required by Head Cook and/or Supervisor
• Communicate with weekend management team to coordinate the use of available food and supplies.

• 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.

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.

Penn College is committed to equal opportunity and the diversity of its workforce.