Information about the position:  Starting salary is $12.16 per hour. This is a part-time, benefits eligible, non-exempt position and scheduled to work during the academic year (approximately 9 months, excluding spring, summer and winter breaks). This position reports to the Operations Supervisor. The usual schedule is approximately 37.5 hours/week and may include day, evening and weekend hours. The schedule is subject to change, at any time, due to the needs of the college or department.

What the successful candidate will do: Under general supervision of the Executive Chef, perform routine and some non-routine tasks related to the production, presentation and service of hot and cold food products for Dining Services operations.

Essential Functions:

    * Prepare, season, marinate, cook, taste, carve and serve soups, meats, vegetables and desserts. Trim and cut meats, poultry and fish.
    * Use a variety of manual and automated kitchen equipment in order to cook, measure, mix, wash, peel, cut, slice, or shred meats, fruits, vegetables and other products/ingredients.
    * Follow approved recipes and food presentation standards.
    * Take and record "cook to" and holding temperatures, at prescribed intervals, to assure compliance with HACCP guidelines.
    * Properly use "Just in Time" and "Batch" cooking to ensure freshness, and minimize leftover and/or excess food production. Utilize leftovers to minimize waste.
    * Follow required procedures for preparation and service of Vegetarian and Vegan products.
    * Set-up and maintain food service lines and steam tables, using approved standards for garnishing and appearance.
    * Communicate with line servers regarding product ingredients, preparation methods and portion sizes.
    * Maintain and record food production information for each meal. Record meal counts.
    * Label and date all items produced, and store in appropriate containers and areas.
    * Generate prep/pull information for next two days of production. Communicate this information to appropriate managers and staff.
    * Assist with catering production as required by manager or lead.
    * Direct all production in the kitchen including Prep Cooks and/or Cook's Help. Perform Prep Cook or Cook's Help duties, when and as required.
    * Advise Executive Chef or other appropriate manager of food quality and quantity issues in a timely manner.
    * Use HACCP and PPE standards in all kitchen production areas to ensure a safe kitchen.
    * Other related duties as assigned.

What the ideal candidate will bring to this position and HMC:
Required Qualifications:

    * Five years paid employment experience in the preparation, production and service of high volume meals (1000+ meals/day) or any combination of education and training that provides the required knowledge, skills and ability for the position.
    * Current certification in ServSafe or other food safety certification recognized by the Los Angeles Department of Health.
    * Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift up to 30 pounds from floor to waist level without assistance, climb ladders up to six feet with assistance and up to three feet unassisted, and be able to work on feet for prolonged periods of time.
    * Must be able to understand and follow oral and written instructions in Basic English. Must be able to read and follow recipes, and produce items to specifications.
    * Must be able to perform simple arithmetic functions relating to preparation of food.
    * Must be able to establish and maintain cooperative working relationships.
    * Must be able to work well without continuous supervision.
    * Must wear uniform and safety equipment as required.
    * May be required to satisfactorily complete a post-offer functional capacity physical test.
    * Requires physical fitness and ability to learn safe food handling and production methods as defined by the College/Dining Services management.
    * Must be able to count, read analog thermometers and record basic numerical information in writing.
    * Good personal hygiene is required.
    * Must be willing and able to work overtime in emergency situations.