The Campus Dining Service at Oberlin
College invites applications for the position of Back of House Cook
Substitute. This is a part-time on call substitute position reporting
to the Unit Manager/Supervisor. The employee will be contacted as needed
for the day and shift that is needed up to 40 hours/week and may be
working in any of the 5 dining locations.
Responsibilities 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. Additional responsibilities
include, but are not limited to, the following:
Essential Job Functions:
- Responsible for preparing, seasoning, cooking, tasting, and carving all variety of foods including soups, meats, vegetables, desserts and other menu items. This food preparation will include measuring and mixing ingredients, cutting, peeling, washing, and shredding of meats, fruits and vegetables, as necessary.
- Prepare meals for customers requiring special diets.
- Prepare all foods indicated on Cooks daily menus by understanding and following standardized recipes, 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.
- Prepare and/or complete “Food Production Sheets.” 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.
- Move and lift foodstuffs and supplies, as needed.
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.
- Report any injury or improper food handling practices to the Manager.
- Be aware of and indicate use of any common allergens.
Oversee and Instruct Staff
- Instruct and direct kitchen workers involved in preparation and service (temporary and student staff). 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 and teach 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.
- Seek assistance (e.g., lifting over 50 lbs) from Maintenance employees when necessary.
- Work flexible schedules, as requested.
- 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 throughout the shift; 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.
Marginal Job Functions:
- Perform student job duties (line serving, line running or waiter/waitress) as needed.
- May, at times, perform duties in other areas of the kitchen.
- Perform other related duties as assigned.
Candidates must have at least 4 years experience in high volume cooking related to the above duties
High school diploma or equivalent
Culinary Arts degree or certificate or equivalent
Must pass a basic skills test at time of interview including reading, writing, addition, subtraction, multiplication, division, fractions and percentages;
Excellent working knowledge of all food service equipment;
Ability to follow standardized recipes accurately;
Ability to stand for duration of shift, less break periods;
Demonstrated ability to work co-operatively with others;
Ability to lift up to 50 lbs.;
Willingness and ability to work flexible
schedules; and favorable references, including a good attendance record.
Any offer made to an external candidate will be contingent upon satisfactory
completion of a comprehensive background check and pre-employment physical
and drug test.
To Apply: Complete an application (available on line or in the Office) and submit a resume in the Oberlin College Campus Dining Services Office.