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: Food Production/Service Assistant
Department: Campus Dining
Duration: Indefinite - 9 Months
Employment Status: Non-Exempt, Full-Time, 40 hours per
week
Job Summary
Under the Director of Culinary Services, the Production &
Service Assistant prepares and serves hot and cold menu items for
both stations and catering in a timely manner and according to
established standards, and is also responsible for maintaining
cleanliness in work areas during shifts and at the end of the day,
while helping to foster positive customer relations.
This position is represented for purposes of collective bargaining
by Teamsters.
Job Duties
- 25% - Prepares cold food items and preps hot food items for
regular service and catering, following department policies,
practices, and standardized recipes. - (Essential)
20% - Ensures that all items for the assigned station are
prepped, rotated, and stocked. Takes responsibility for job duties
and adapts positively to changing business needs. -
(Essential)
15% - Consistently delivers the freshest and highest quality
products while paying close attention to deadlines and timelines. -
(Essential)
10% - Offers exceptional customer service and interacts with
customers in a gracious manner. - (Essential)
10% - Maintains cleanliness and sanitation at the station(s)
throughout the shift and ensures a thorough cleaning before leaving
for the day. This includes cleaning ovens, deep fryers, char
broilers, griddles, hood filters, woks, and food contact surfaces.
Contributes to a safe work environment by following all food safety
and sanitation guidelines and actively participates in maintaining
an A health code rating with LA County Public Health. -
(Essential)
10% - Assist Chefs and Cooks with cooking or plating items to
order in a timely manner when assigned to catering events or
stations in the Marketplace, ensuring adherence to quality
guidelines. - (Essential)
10% - Ensures the safety of staff, guests, food, equipment, and
the facility at all times. Performs all duties safely and helps in
identifying and preventing hazards. Utilizes appropriate safety
signs and equipment. - (Essential)
Minimum Qualifications
- High school diploma or GED.
- Completion of some culinary coursed and/or a combination of
culinary knowledge and significant volume cooking experience.
- ServeSafe Certification (or equivalent food safety
certification).
- Read, write and speak and able to converse fluently.
- Demonstrated knowledgeable of and ability to maintain kitchen
sanitation and safety procedures.
- Demonstrated knowledge of special diets and common food
allergies, as well as methods of servicing customers with these
special needs.
- Proficiency in Microsoft Office applications, Google
drives/folders/forms or any combination of productivity programs
applicable to position responsibilities.
- 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.
- Five years in a high-volume cooking and catering
operation.
EXPECTED HIRING RANGE: The starting base hourly rate for this
position is $19.04/hr. After 6 months, the base hourly rate
increases to $19.34/hr, and after 12 months, the base hourly rate
increases to $19.92/hr.
We also offer a generous compensation and benefits package.
