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Grill Cook, Counter Cook, Cashier

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.

A complete application will be comprised of a cover letter that includes an applicant’s interest in Oberlin and a detail explanation on how you meet each of the requirements for the position. A detailed resume, which includes your work experience and history. A list of three (3) references.

Posting Details

Announcement Information

Job Summary

The GCC will have general responsibility for excellent food preparation and continued culinary improvement for a high volume dining kitchen in order to provide the highest quality of service and food safety to the customer at all times.

Responsibilities

The G/C/C is expected to prepare and cook foods following food safety guidelines and the College’s expectations of food quality and presentation while paying attention to production and portion control to reduce food waste. The G/C/C 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 G/C/C is expected to work with other employees as a team to reach common goals, while showing excellent customer service at all times. Cooks may be required to work in more than one building and to work flexible schedules and shifts.

Essential Job Functions

Essential Job Functions:
Food Preparation

• Prepare all food indicated on the G/C/C’s daily menus by understanding and following recipes based on standard portion size. Complete shift prep/par duty list. Make changes only with the consent of the Manager/Chef especially when preparing In Balance menu items or ENI (Essential Nutritional Information) standardized recipes or if part of FDA Menu Labeling requirement or if involving an allergen. Taste food and recommend changes to Manager for improvements. Participate in daily shift meetings.
• Responsible for preparing, seasoning, cooking, tasting, and carving all variety of foods, including soups, meats, vegetables, desserts, sauces/dressings and other menu items; responsible for preparing food for high volume exhibition stations (i.e.: grill, fryer, deli, pizza, salads, etc.). This food preparation will include measuring and mixing ingredients, cutting, peeling, washing, and shredding of meats, fruits and vegetables, as necessary.
• Prepare menu items for customers requiring special diets upon request.
• 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, including modifying production expectations to match patron counts. Responsible for the efficient, effective and safe use of leftovers. Assist in waste reduction efforts by maintaining log which includes production amounts, serving amounts and discard amounts.
• Set-up serving line on time; ensure that all food items include proper serving utensils and garnishes, ensure that serving line is kept replenished at all times. Instruct and work with student and temporary staff to ensure proper safety, sanitation and portioning Break down stations at end of meals with assistance of student staff.
• Able to follow instruction from Manager/Chefs. Cooks are expected to learn new recipes and techniques as presented by Chefs and trainers.
• Cooks rotate through different work stations within the building to ensure knowledge of all areas of the operation/program.
• Are expected to continue to learn new recipes and techniques as presented by Chefs and trainers.

Safety and Sanitation

• Responsible for verifying that the Menu Identifiers and notifying Managers of any needed corrections: includes list of all primary ingredients, especially any of the 8 most common allergens. and indication of whether vegetarian, vegan, etc.
• Limit cross contamination be being knowledgeable about allergens and stringently following proper food preparation procedures including use of separate serving/prep smallwares. Attend annual Allergy Training Class.
• Maintain “Time and Temperature Production Logs” during thawing, cooking/blast chilling, holding, cooling, storage and reheating; maintain accurate labeling (including name and date) and proper storage procedures and rotation of food products. Ensure that food is cooked to proper temperature, cooled down to proper temperature within required time limits, maintained at the proper temperature during meal service on the serving lines, and maintained at the proper temperature during storage. Maintain Blast Chiller and Manual Cooling “Time and Temperature Production Logs” to ensure proper cool down procedures. Responsible for ensuring that food is handled safely from initial preparation to final serving.
• Follow H.A.C.C.P. (food safety guidelines, including not working while ill, departmental, College, OSHA safety and Lorain County Health Department policies, procedures and regulations. Responsible for responding to corrective directions as noted in Inspection Reports (e.g., Lorain County Health Department, EcoSure, etc.) Maintain ServSafe certification (class provided). Follow expectations outlined in Section 3717-1-02.1 of the Ohio Uniform Food Safety Code for food employee health to limit risk of foodborne disease transmission
• Notify manager of any food safety concerns.
• 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 (following health code requirements)
• Perform duties in organized and efficient manner with emphasis on safety practices including use of proper Personal Protection Equipment (PPE) (ie cut gloves and safety shoes). Report any injury or improper food handling practice to the Manager.

Marginal Job Functions

Oversee and Instruct Staff

• Instruct and direct temporary and student kitchen workers 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) and to direct them in proper plating and portioning.
• Model effective teamwork and cooperation. Be friendly and courteous to others, including co-workers, showing excellent customer service at all times. Treat all staff professionally and with respect. (Refer issues, as needed, to Supervisor/Manager.)
• Solve problems independently, professionally, efficiently and fairly. (Refer problems, as needed, to supervisory/manager.)
• Move and lift foodstuffs and supplies, as needed.
• Seek assistance (e.g. lifting over 40 lbs.) from Maintenance employees when necessary.

Required Qualifications

Requirements:

Candidate must have at least 3 years of recent high volume food service experience related to the above duties or equivalent; 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; Culinary skills will be tested at time of final interview; Valid ServeSafe certification or certification within probationary period;

Demonstrated knowledge of food safety practices and excellent working knowledge of food service equipment; Demonstrated ability to follow standardized recipes accurately and work in efficient organized manner; Demonstrated ability to prepare high volume in timely manner while maintaining high quality. Demonstrated ability to work independently to complete assigned tasks with minimal supervision; Demonstrated ability to learn new culinary techniques; Demonstrated ability to work cooperatively with others and provide high level of customer service; and favorable references, including a good attendance record.

Demonstrated ability to operate cash register and balance all monies;

Ability to stand for duration of shift; Ability to lift and easily maneuver up to 40 lbs; Ability to lift/carry/transport regularly, reaching and pulling up to 20 lbs up to 35 times/shift, including frequent bending, stooping, squatting and walking to retrieve items from ovens, counters and storage.

Any offer made to a candidate will be contingent upon satisfactory completion of a comprehensive background check and pre-employment physical and drug test.

Desired Qualifications
Quick Link for Posting http://jobs.oberlin.edu/postings/5235
Compensation

The Pay Group 3 Service position will be filled at an hourly rate of $20.13 or at the appropriate transfer rate.

Special Instructions to Applicants

A complete application will be comprised of a cover letter that includes an applicant’s interest in Oberlin and a detail explanation on how you meet each of the requirements for the position. A detailed resume, which includes your work experience and history. A list of three (3) references.

Documents Needed to Apply

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

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. Do you have at least 3 years of recent high volume food service experience?
    • yes
    • no
  2. Do you have a High school diploma or equivalent?
    • yes
    • no