Job Abstract

Claremont, CA

Job Posting Title:

Job Description:

PRIMARY PURPOSE & GENERAL DESCRIPTION:

Under direct supervision from dining hall management, the Kitchen Support Staff is expected to perform a variety of duties for the preparation, set up, delivery, and serving of various food products, and to provide the highest quality of service to customers at all times.

DESCRIPTION OF DUTIES AND RESPONSIBILITiES:

ESSENTIAL FUNCTIONS:

This information is intended to be a descriptive of the key responsibilities of the position.  The list of essential functions below does not identify all duties performed by any single incumbent in this position.  Perform other duties as assigned.

Dish Room

• Receive and/or deliver incoming soiled dishes, trays, flatware, pots, and pans; scrape off food; sort and wash using appropriate procedures as required by the dishwashing machine or in pot area.
• Measure and use proper concentration of dishwashing chemicals.  Set and maintain dishwashing machine at proper temperature as required by Health Department.
• Sort clean dishes, trays, flatware, pots, and pans. Restock service and kitchen areas before, during, and after the meal period.
• Sweep and mop floors in the dish room. Collect and take out trash from service and kitchen areas.
• Maintain cleanliness of equipment including ovens, ceilings, push carts, and speed racks, while using proper PPE.
• Assist in maintaining the servery and dining rooms: clean tables in the dining room, clean and stock beverage dispensers, put ice in soda machines, stock napkins, and fill salt and pepper shakers.
• Maintain cleanliness of work and service areas, including floors, walls, trash cans, and worktables.

Receiving and Organizing Orders

• Receive, organize, and put away incoming inventories.  Label and date incoming product.  Rotate stock, using “first-in, first-out” policy.
• Assist in the kitchen as needed, including loading and unloading of trucks.
• Check temperatures of incoming supplies to insure compliance with Health Department regulations.
• Lift, move, store, issue, count, sort, and weigh food production goods and equipment as necessary; record information as directed.
• Break down and remove boxes.
• Fill soap and paper towel dispensers.
• Maintain cleanliness of storage areas, including storerooms, refrigerators, and freezers.
• Maintain the flow of incoming goods, directing truck traffic as required.
• Maintain cleanliness of elevator and receiving dock.

Kitchen Preparation Support

• Assist with catering delivery and set-up as directed by manager or supervisor; assist with catering production.
• Use slicer, wedger, dicer, chopper, and grater as appropriate to clean, peel, cut, and prepare ingredients for kitchen and serving use.
• Prepare salad bar dressings, toppings, and condiments.
• Maintain cleanliness of work areas.
• Assist runner in restocking items.
• Refill and store items for next meal period; label and date all items.
• Perform other duties and tasks specific to the position as needed.
• Participate in training sessions as provided by supervisor and by the College.
• Assist with the training of other staff members as appropriate.
• Actively support the College’s Principles of Community and Principles of Diversity in the performance of job duties.

This individual must possess the 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 skills and abilities.

• Ability to learn and follow safe working methods and procedures, including safe practices in delivering and serving of food.
• Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines, (ServSafe), and Personal Protective equipment (PPE) requirements.  Ensure compliance with safety rules and regulations, proper use of personal safety equipment, food preparation equipment, and cleaning compounds.
• Knowledge of or ability to learn proper set-up/breakdown of dish machine; proper set-up/breakdown/cleaning of pulper.
• Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, and lift boxes and break down up to 50 lbs. without assistance.  Must be able to work on feet for prolonged periods of time.
• Ability to communicate orally and in writing with co-workers and patrons in English.
• Ability to establish and maintain cooperative working relationships.
• Ability to provide the highest quality of service to customers at all times.
• Employees in this classification may work alone or with a team; most work is done indoors, but some activities are outdoors.  Not all facilities are air-conditioned.  Assignments may include day shifts, swing shifts, and weekend shifts.

EDUCATION AND EXPERIENCE:

Any combination of education, training or experience that provides the required knowledge, skills, and ability.

LICENSES / CERTIFICATES:                                          

California State law requires a current California Food Handler’s Card.

GROOMING AND APPEARANCE:         

In accordance with California, state, and local laws Scripps College seeks to maintain a neat and professional image at all times while in the workplace. Pursuant to California’s Health and Safety Code §113969, all food employees preparing, serving, or handling food or utensils must wear hair restraints, such as hats, hair coverings, or nets, which are designed and worn to effectively keep their hair (including beard hair) from contacting non-prepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.

HOURS & CLASSIFICATION AND STATUS:    

This is a regular, full-time, 12-month, benefits-eligible, non-exempt position. 

The scheduled hours for this position are Monday-Friday 10:00 am-6:30 pm. Hours may vary due to the needs of the College or department and may include some evenings and weekends.

Hourly rate range: $17.25-$18.20. The hourly rate of the finalist(s) selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty, and training.

SUPERVISORY RESPONSIBILITY:  

None.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is variable. Most work is done indoors, but some activities are outdoors. Not all facilities are air-conditioned. Kitchen support staff are routinely exposed to high temperatures when working with dish washing equipment, and when working around hot ovens and other kitchen appliances. Kitchen support staff may be exposed to extremely cold temperatures when working in or around freezers or with frozen foods.

Physical and Mental Requirements

Ability to maintain good concentration level while dealing with interruptions; attention to details with emphasis on accuracy; capable of giving, receiving, and analyzing information, formulating work plans, and articulating goals and action plans.  

Sitting in a normal seated position for extended periods of time. Standing for extended periods of time. Reaching and extending hand(s) or arm(s) in any direction. Finger dexterity required to manipulate objects with fingers rather than the whole hand(s), or arm(s), for example, separating flatware and filling small containers. Whole hand and arm dexterity, for example as would be required to place objects in dishwasher, remove them, and put them away. Communication skills using the spoken word. Ability to see within normal parameters. Ability to hear within normal parameters. Ability to bend and stoop, for example, to view and retrieve supplies from low shelves or the floor. Ability to move about. Ability to lift and carry short distances up to 50 lbs., for example to lift or move bulk ingredients, supplies, kitchen equipment, containers filled with dishes, and packages.

At-Will Employment

Regular employment at the College is for no specified period of time; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time.  Scripps College is an At-Will employer.  Employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.