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Cook Substitute - Back of House (Temp/PT)

Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening.  To apply for the position, please click the Apply for this Job link/button.

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Please see Special Instructions for more details.

Any offer made to an external candidate is contingent upon satisfactory completion of a comprehensive background investigation and pre-employment physical and drug test. Applications will be accepted immediately until the position is filled. Apply online using the following link; http://jobs.oberlin.edu/postings/5122

Posting Details

Announcement Information

Job Summary

The Back of House Cook Substitute is expected to prepare and cook foods following food safety guidelines and the College’s expectations of food quality and presentation. The Back of House Cook Substitute will accomplish his/her duties in a clean, organized, safe and efficient manner, maintaining a clean-as-you-go policy; being sanitary and safety minded at all times and keeping good personal hygiene. The Back of House Cook Substitute is expected to work with other employees as a team to reach common goals, while showing excellent customer service at all times.

Responsibilities

Food Preparation
• Responsible for preparing, seasoning, cooking, tasting, and carving all variety of foods, including meats, vegetables, desserts and other menu items; responsible for preparing food for exhibition stations (i.e.: grill, fryer, deli, pizza , salads, etc.).
• Prepare menu items for customers requiring special diets. (Cook special grill items upon request.)
• Prepare all foods indicated on daily menus; understands and follows recipes based on standard portion size, making changes only with the consent of the Supervisor/Manager.
• Schedule food preparation so that items are prepared in small batches continuously throughout the serving period to ensure the highest food quality.
• Estimate food requirements and control portions to eliminate waste and leftovers; responsible for the efficient, effective and safe use of leftovers.
• Ensure that serving line is kept replenished at all times; break down stations at end of meals.

Safety and Sanitation
• Maintain Time and Temperature Logs during thawing, cooking, holding, cooling, storage and reheating; maintain accurate labeling procedures and rotation of food products.
• Follow H.A.C.C.P. (food safety guidelines), departmental, College, OSHA safety and Lorain County Health Department policies, procedures and regulations.
• Assist in keeping freezers, walk-ins, and other storage areas in proper cleanliness and order; maintain proper rotation; assist in ensuring that all foods are covered, labeled, initialed, and stored properly.
• Be in proper uniform for the entire shift.
• Reports any injury or improper food handling practice to the Manager.
• Be aware of and indicate use of any common allergens.

Oversee and Instruct Staff
• Instruct and direct temporary and student staff involved in preparation and service in their area. Meet with students prior to meal service to inform them about the menu (especially ingredients and allergens).
• Model effective teamwork and cooperation. Be friendly and courteous to others, including co-workers, showing excellent customer service at all times.
• Solve problems independently, professionally, efficiently and fairly. (Refer problems as needed, to supervisory/manager.)
• Seek assistance (e.g. lifting over 50 lbs.) from Maintenance employees when necessary.
• Work flexible schedules, as requested.

Equipment
• Ability to operate a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, trimming and cutting meat, poultry and fish.
• Clean and sanitize work stations and equipment and check equipment and cooking areas daily to make sure they meet safety and sanitation requirements.
• Report repairs and maintenance needs to supervisor.
• Lift pots and kettles, bags of flour and sugar, etc. Able to move and lift foodstuffs and supplies.

Qualifications

Requirements:
• Candidate must have at least 3 years of high volume food service experience related to the above duties preferably in an institutional setting;
• High school diploma or equivalent;
• Must pass a basic skills test at time of interview including reading, writing, addition, subtraction, multiplication, division, fractions and percentages;
• Ability to follow standardized recipes accurately;
• Ability to stand for duration of shift, less break periods;
• Ability to lift and move up to 50 pounds;
• Experience demonstrating the ability to get along well with others;
• Willingness and ability to work flexible schedules; and favorable references including a good attendance record. Any offer made to an external candidate is contingent upon satisfactory completion of a comprehensive background check and pre-employment physical and drug test.

Quick Link for Posting http://jobs.oberlin.edu/postings/5122
Compensation

$13.50 per hour

Special Instructions to Applicants

Any offer made to an external candidate is contingent upon satisfactory completion of a comprehensive background investigation and pre-employment physical and drug test.

Applications will be accepted immediately until the position is filled.

Apply online using the following link; http://jobs.oberlin.edu/postings/5122

Documents Needed to Apply

Required Documents
  1. Resume
  2. List of References
Optional Documents
  1. Cover Letter

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. Do you have at least 3 years of cooking experience?
    • Yes
    • No
  2. Please explain why you are interested in this position and provide details about any relevant experience.

    (Open Ended Question)

  3. Do you have ServSafe documentation?
    • Yes
    • No