Equal Opportunity and Nondiscrimination Statement

In addition to its commitment to a harassment-free educational and working environment, the College is an equal employment opportunity employer. The College is committed to a policy of equal employment opportunities for all applicants and employees and complies with all applicable state and federal laws on the matter. The College does not unlawfully discriminate on the basis of race, color, religion, sex (including gender, pregnancy, childbirth, or related medical conditions), gender identity, gender expression, national origin, ancestry, age, physical disability, mental disability, medical condition or medical leave, marital status, sexual orientation, or any other category protected by law. The College also prohibits the harassment of any employee on any of these bases.

Location:

Claremont, CA

Job Posting Title:

Cook II - Floater

Job Details and Requirement:

BASIC FUNCTION:

The Cook II – Floater prepares fresh ingredients with Chef’s direction including slicing, marinating, boning, and other basic preparation techniques. The Cook II must adhere to health codes required for working with food, maintaining food quality standards, and a clean and organized environment. From scratch principles and food safety techniques are key elements of this position. Flexibility to provide aid in a variety of areas of the kitchen is a key aspect of this position.

DESCRIPTION OF DUTIES AND RESPONSIBILITIES:

ESSENTIAL FUNCTIONS:

Reporting to the General Manager of Bon Appetit, the Cook II - Floater performs the following essential duties and responsibilities:

Review daily menu assignments with the Chef and prepare ingredients per direction. Assignments will change daily based on business needs.
Ensure preparation is completed. Communicate with Chef on recipes and portions.
Batch cook during the course of the meal based upon demand. Ensure food is presented and garnished appropriately.
Ensure ingredients are covered, labeled, and properly stored. Verify that all entrees are prepared to the proper temperatures.
Assist with catering preparation as needed.
Cross train on cold and hot food stations.
Diligently maintain a clean and sanitary workspace during the course of the meal and while preparing food. Sanitize workstation upon the conclusion of the shift.
Setup and maintain station during meal service. Breakdown and clean station at conclusion of meal service.
Responsible for weekly deep cleaning of work stations, including hoods, stoves and ovens.
Follow proper food preparation and sanitation directives as established by Health Department. Comply with internal policies and procedures as they apply to food, sanitation, and safety within the Dining Hall. This includes but is not limited to keeping work area clean, properly/safely using equipment, keeping floor free of food/liquid that may be potential safety hazard, and adhering to the agreed work schedule.
Other duties may be assigned as appropriate. This includes daily, weekly, or monthly cleaning and cross training as time permits.

Regular attendance is considered an essential job function; the inability to meet attendance requirements may preclude the employee from retaining employment.

The successful candidate will also be able to perform the following essential functions:

Take and follow directions.
Work cooperatively with others.
Receive and respond appropriately to constructive criticism.
Display a positive attitude.
Balance multiple tasks and priorities.
Perform other essential duties and tasks specific to the position.

QUALIFICATION STANDARDS & SKILLS:

EDUCATION: Any combination of education, training and/or experience equivalent to high school diploma or GED that provides the required knowledge, skills, and ability.

EXPERIENCE: Minimum of two years’ experience in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment with emphasis on a specialty cuisine menu production preferred.

CERTIFICATION: A California Food Handlers Card is required.

REQUIRED KNOWLEDGE, SKILLS, and ABILITIES: Individual must possess knowledge, skills, and ability to be able to successfully perform the essential functions of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of knowledge skills and abilities.

Knowledge of food sanitation policies and procedures is required.
Must have experience working in a fast paced commercial kitchen using commercial kitchen utility equipment.
Possess advanced knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.), as well as cuisine specific food products for specialty food production. Possess working knowledge of standard and specialty food equipment such as: woks, rotisseries, smokers, and teppanyaki grills etc.; possess advanced knife skills and ability to sufficiently perform all basic cooking methods; ability to multi-task within those basic cooking methods to ensure no interruption in servicing of the guests.
Must be able to prepare food from scratch.
Must be able to perform simple arithmetic functions relating to food and beverage preparation.
Be flexible to work in different areas of the Dining Hall.
Take initiative in performance of work tasks and be willing to assist others as needed.
Must be respectful and courteous to coworkers, customers, visitors, managers and others. Clear and professional communication is required.
Must be able to establish cooperative working relationships and work well with minimal supervision.
Use organizational and time management skills.
Complete work with a sense of urgency, accuracy, and attention to detail.
Deploy professional skills, in collaboration with colleagues, to best promote the College’s strategic interests and provide the best quality on campus food services.
Must be able to satisfactorily understand and follow job related instructions in English, both orally and written.

OTHER:

REQUIRED HOURS: The regular hours for this position line up with a 9 month academic calendar. The regular hours are 40 hours per week, 5 days per week, and will include a variable schedule based on business needs. Overtime, holiday, weekend, and evening work hours will be required. Regular hours will vary due to needs of the College or department. Must be willing to work a flexible schedule

CLASSIFICATION AND STATUS: This is a regular, full-time, 9-month, non-exempt, benefits-eligible position.

Supervisor – AB1825: No

Mandatory Reporter – CA Penal Code: No

Responsible Employee – Title IX: No

Campus Security Authority – The Clery Act: No

IPEDS Category Job Code: 35-0000 Food Preparation and Serving Related Occupations

PHYSICAL REQUIREMENTS: Must be able to stand, walk, bend, climb, push, pull, stop, twist, stretch, squat, reach, and lift up to 50 pounds from floor to waist level without assistance, and must be able to work on feet for prolonged periods of time. Must be able to satisfactorily complete a post-offer functional physical agility test.

APPROXIMATE PAY RANGE: $23.00 - $26.00 per hour.

Claremont McKenna College offers employee benefits that include health, dental, and vision plans; flexible spending accounts; health savings accounts; paid vacation, sick, and holiday time; retirement benefits; basic and voluntary life insurance; dependent tuition remission; ride share incentives; and more.

SUPERVISORY RESPONSIBILITY: None

REPORTS TO: REPORTS TO: This position reports to the General Manger of Bon Appetit.

GROOMING AND APPEARANCE: Employees are expected to wear attire that is appropriate to the office or department in which they work. A uniform is required and will be provided.

BACKGROUND CHECK: The successful candidate will be required to undergo a full consumer background check. This position will also require the successful completion of a post-offer physical agility test. Employment is contingent on the satisfactory results of the aforementioned, in addition to compliance with requirements cited in this job description.

ADA/OSHA: This job description defines the essential or fundamental job duties of this position. It is assumed that employees hired for this position can perform the essential functions of this job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title 1 of the Americans with Disabilities Act (ADA) and the Occupational Safety and Health Administration (OSHA). Reasonable accommodations will be provided for qualified applicants with disabilities who self-disclose.

DISCLAIMER: This job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this position. Duties and responsibilities can change and develop over time; accordingly the College reviews job descriptions on a periodic basis and may make changes of business necessity.

AT-WILL EMPLOYMENT: Employment with the College is “at-will” meaning that the terms of employment may be changed with or without notice, with or without cause, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties, and location of work. There is no agreement express or implied between the College and you for continuing or long-term employment. While the College has every hope that employment relationships will be mutually beneficial and rewarding, employees and the College retain the right to terminate the employment relationship at will, at any time, with or without cause. The President is the only person who can modify or alter the at-will employment relationship.

Claremont McKenna College hires and promotes individuals on the basis of their qualifications, consistent with applicable state and federal laws, without regard to race, color, religion, sex, sexual orientation, gender identity, gender expression, pregnancy, breastfeeding or related medical condition, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, genetic characteristic or information, military and veteran status, or any other characteristic protected by state or federal law. Inquiries may be directed to the Director for Human Resources, 528 N. Mills Avenue, Claremont, California 91711-4015, (909) 621-8490. All applicants must complete and submit an online application to be considered for an open position.

Employment is contingent upon new employee providing documents verifying U.S. citizenship or, for aliens, documents verifying legal permission to work in the United States, applicant's acceptability for positions requiring use of a college vehicle is contingent upon a driving record acceptable to the College's automobile liability insurance. Promotion from within is encouraged whenever qualified employees of Claremont McKenna College are available. Interested employees of the College are urged to contact the Office of Human Resources if qualified for any open position. Please do not contact departments directly.

Disability Accommodations

In compliance with applicable laws ensuring equal opportunities to qualified individuals with a disability, CMC will make reasonable accommodations for the known physical or mental limitations of an otherwise qualified individual (applicant or employee) with a disability if the disability affects the performance of essential job functions, unless the accommodation results in an undue hardship for the College. Employment decisions are based on the merit and not an individual’s disability.

An applicant or employee who requires an accommodation should contact the immediate supervisor and the Human Resources Office. If multiple accommodations are identified that do not pose an undue hardship for the College, the selection of an accommodation will be at CMC’s discretion. To request disability accommodation for any part of the application or hiring process, please contact Human Resources at (909) 621-8490 or hr@cmc.edu for assistance.

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Cook II - Floater

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