(Temporary/Substitute) Food Services Chef

Salary: $21.39 Hourly
Location: Shasta College –
Main Campus – Redding, CA
Job Type: Temporary Hourly Staff
Department: Administrative Services
Job Number:
2022-00584
Closing: Continuous

Description
Description of Basic Functions and
Responsibilities

The Shasta College Student Services department is seeking to build a pool of
qualified applicants for substitute food services work. We will respond to applications based on our current needs.

To
assist the Food Services Director with the planning, organizing, and coordinating the activities and operation of the Shasta College Food
Services and Catering. To prepare, cook, and bake a variety of hot and cold foods. Employees in this classification receive general
supervision within a framework of standard policies and procedures. The person in this job classification will participate and assist the
preparation, ordering, receiving, storing, and serving of a variety of foods and products, and will coordinate, train, direct, and monitor
the work of others in a lead capacity. This job classification performs a variety of routine and specialized functions in the preparation of
food items within established time constraints. This position requires specified cooking/baking skills, high level of organizational skills,
and attention to detail. This position may require nights, overtime, and/or weekend hours.

Typical Duties, Knowledge and
Ability

Essential Functions:

• Participates in the planning and preparation of food as needed
• Cooks a
  variety of foods including main dishes, sauces, soups, meats, and vegetables
• Bakes pastry items including cookies and
  cakes
• Interprets, follows, converts, and/or adjusts assigned recipes
• Assists with planning, organizing of catering events
  and operation of college food services, orchestrating a high level of service and efficiency of the operation
• Estimates appropriate
  quantities of food to be used for recipes and catering menu items
• Creates menus for various sized groups based on contracting
  agencies requirements or USDA guidelines as appropriate for the program
  Prepares foods and staged displayed food layouts
• Operates
  a variety of food service equipment and machines such as oven, stove, slicer, chopper, steamer, boiler, braiser, mixer, and other food
  services equipment
• Upholds safety and sanitation protocols as per Health Code standards
• Monitors and maintains the safe
  operation and condition of all food preparation/serving equipment machines
• Assists with foods and supply orders for operations and
  events by keeping accurate inventory
• Safely stores incoming inventory and checks for food hazards and quality
  products
• Assists in washing utensils, plates, pots, pans, etc.
• Plans use of leftovers
• Stays up to date on
  communications about work procedures and day to day changes through electronic communication
• Submits work orders
• Operates
  transportation vehicles on behalf of Food Services
• Trains and assists with assigning, scheduling, supervising, and monitoring of the
  work of others in a lead capacity
• Assists Director with coordination to fulfill catering and special event needs
• Ensures
  that all equipment, food, and supplies are available for daily operations
• Assists with preventative maintenance of
  equipment
• Operates standard office equipment such as copier, computer, tablets, or other communication devices
• Operates
  Point of Sale system
• Assists in the setup, preparation, serving, and clean up of foods for special functions as
  assigned
• Performs other related duties similar to the above in scope and function as require

Knowledge
of:

• Institutional and catering cooking practices and methods for large groups
• Customer service and
  hospitality
• Principles and methods of menu planning
• Analytical and interpersonal skills, strong verbal, writing,
  organizational, and computing skills
• Microsoft computer applications supporting work processing, spreadsheet programs, as well as
  industry specific software
• Standard principles of nutrition, sanitation, and safety as it relates to institutional food preparation
  operations
• Safe and proper operation and use of equipment, machines, and utensils used in large quantity food preparation and
  serving operations

Ability to:

• Effectively read, interpret, and adjust recipes
• Prepare and cook a variety
  of foods in large quantities within established time constraints
• Understand and follow both oral and written
  instructions
• Operate quantity food preparation and serving appliances, machines, and equipment in a safe and effective
  manner
• Accurately perform routine mathematical calculations
• Effectively work under pressure and multitask
• Lead and
  delegate tasks to Classified staff and student workers
• Establish and maintain effective work relationships with those contacted in
  the performance of required duties
• Effectively and tactfully communicate in both oral and written forms
• Establish and
  maintain effective work relationships with those contacted in the performance of required duties
• Meet the physical requirements
  necessary to safely and effectively perform assigned duties such as lifting heavy cases up to 25 pounds on a frequent basis; occasionally
  lift up to 50 pounds; occasionally move objects of moderate to heavy weight (50+ pounds) and the ability to stand for prolonged periods of
  time.

Experience/Education

Education Required:

• High School diploma or
  equivalent;
• Culinary training in culinary program or applicable trade school or vocational school, or equivalent on the job
  training.

Experience Required:

• Two years of full-time paid experience in an institutional food service program, and
  one year of experience in a restaurant preparing at least 200 meals per day or one year of experience preparing food for large group
  catering or equivalent in work experience.
• Demonstrated sensitivity to, and understanding of, the diverse academic, socioeconomic,
  cultural, and ethnic backgrounds of staff and students, as well as staff members and students with physical and/or learning
  disabilities.

To apply, visit: https://www.schooljobs.com/careers/shastacc/jobs/5376880/temporary-substitute-food-services-chef

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