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Position filled (3/11/2010)
$11.90 - $14.57/hour; Ten-month position with summer/quarter breaks off unless work is available.
Campus Dining
Open until filled. Review of applications will begin February 19, 2010.
Posted: 2/3/2010 11:57:34 AM
Under the direction of the Lead Sous Chef prepares food items and meals
Typical Essential Functions
Prepare meals and meal items as required to ensure customer-dining satisfaction by following and maintaining standardized recipes using approved procedures and common kitchen equipment as listed below to produce the highest quality product while preventing waste.
Provide training to workers in methods of performing duties assigned and coordinate work of employees to promote efficient operations.
Establish and maintain effective working relationships with others both in the kitchen and other staff to ensure good communications and enhance "team" effort.
Maintain a safe and sanitary kitchen following prescribed safety and sanitation procedures to ensure compliance with health regulations and safety standards.
Report any equipment malfunction through prescribed procedures to minimize lose of production efficiency due to equipment failure.
Perform other duties as requested by Lead Sous Chef and or Sous Chef II.
Receive & oversee prompt & proper storage of incoming supplies.
Order supplies and food items needed with the EATEC ordering software to ensure adequate quality production as directed.
May perform duties of Sous Chefs during absence of Sous Chefs, as directed.
Plate and serve food items as required using standard line service tools while adhering to proper portion control and presentation procedures to enhance customer service and satisfaction.
Requirements
High school degree or equivalent. Two or more complete years of cooking experience in a food service or production position, preferably on a college campus. Must be able to operate the following equipment, including, but not limited to, steamers, steam kettles, roasting ovens, convection ovens, rotating ovens, deep fat fryers, broilers, grills, stoves, slicers, choppers, and normal hand utensils. Must supervise assistant cooks and student employees. A thorough knowledge of the principles, techniques, terminology, and procedures of volume food production is required. Valid California driver’s license is required. Must become ServSafe certified within first year of service and maintain certification. Ability to develop successful working relationships with customers and fellow employees. Ability to use common kitchen equipment effectively. Ability to repeatedly lift and carry 50 pounds. Must have full-time regular attendance.
How To Apply
Click here, to download the Cal Poly Corporation application or visit our Human Resources office to pick up an application. Applications must be received by the closing date indicated. If you have any questions, please email us at cpchr@calpoly.edu or call 805-756-1121.
Mail or hand-deliver your application to:
Cal Poly Corporation
Human Resources, Bldg. 15
San Luis Obispo, CA 93407-0707
The Cal Poly Corporation offers generous benefits including paid vacation and holidays, sick leave, medical, dental, vision, life insurance, and a retirement program. Faculty/Staff housing may be available through the Cal Poly Housing Corporation. Cal Poly Corporation is an Affirmative Action, Equal Opportunity Employer and does not discriminate against individuals with disabilities.