WALLA WALLA COMMUNITY COLLEGE
Lead Bistro Cook
WALLA WALLA COMMUNITY COLLEGE, Washington, District of Columbia, us, 20022
*OFM classification title: Food Service Worker Lead *Walla Walla Community College is accepting applications to fill the part-time role of
Lead Bistro Cook
on the Walla Walla Campus.At Walla Walla Community College, we inspire all students to discover their potential and achieve their goals by providing relevant, equitable, and innovative learning opportunities and services. We have identified three core themes that describe the fundamental aspects of the College's mission by translating it into practice: Student Success, Strong Communities, and Resource Stewardship.General Responsibilities:
The purpose of this position is to provide support for the campus food service operations in order to support the mission of the organization by providing nutritional sustenance for staff, faculty, and the student body.This lead position role will assist the Kitchen Manager in the operations and food preparation for the Titus Creek Bistro. The position will fill any scheduling gaps as needed in order to keep the bistro open during the times of operation.Essential Functions:
OperationsAssist with the opening and closing operations in the absence of the Kitchen Manager.Assist Kitchen Manager in food prep coordination and time management of food preparation.Provide training on basic line cooking fundamentals and basic to moderately advanced cooking methods to Bistro Cooks.Food PreparationResponsible for expediting tickets and garnish plates during busy rushes.Execute moist & dry heat cooking methods.Proper knife work for a variety of menu items.Follow standardized recipes, measurement, and portion control.Prepare grab-n-go sandwiches and salads.Prepare baked goods.Follow par inventory lists.Make stocks and soups.Be able to work all stations including; griddle, sauté, garde mange, and fryer.Assist with creation of Specials.Lead and assist team members.Execute menu items and specials to the Chef's quality standards.Be able to keep a clean and well stocked station in busy rushes.Be able to maintain consistent 10-minute ticket times.Cleaning and SanitationFollow all opening & closing checklists.Clean & sanitize all equipment, tables and floors on a daily basis.Clean & sanitize all soiled dishes and utensils using the dish machine or three-compartment sink.Keep all hand towel stations and soap dispensers full.Maintain proper personal hygiene.Safely handle degreasers and other potentially hazardous cleaning products.Take apart equipment and put it back together; scrub and polish all stainless steel.Inventory ControlAssist Kitchen Manager with the inventory process.Receive orders; ensure orders are complete and organized by department.Inspect delivered items for quality standards.Maintain a clean and organized schedule for the coolers.Stock all coolers with proper items; follow the FIFO rule when rotating stock.Manage dry, refrigerated, and frozen storage area.Consolidate and refresh stock on a daily basis.Monitor all critical control points throughout the flow of food for cross-contamination and time-temperature abuse prevention.
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Lead Bistro Cook
on the Walla Walla Campus.At Walla Walla Community College, we inspire all students to discover their potential and achieve their goals by providing relevant, equitable, and innovative learning opportunities and services. We have identified three core themes that describe the fundamental aspects of the College's mission by translating it into practice: Student Success, Strong Communities, and Resource Stewardship.General Responsibilities:
The purpose of this position is to provide support for the campus food service operations in order to support the mission of the organization by providing nutritional sustenance for staff, faculty, and the student body.This lead position role will assist the Kitchen Manager in the operations and food preparation for the Titus Creek Bistro. The position will fill any scheduling gaps as needed in order to keep the bistro open during the times of operation.Essential Functions:
OperationsAssist with the opening and closing operations in the absence of the Kitchen Manager.Assist Kitchen Manager in food prep coordination and time management of food preparation.Provide training on basic line cooking fundamentals and basic to moderately advanced cooking methods to Bistro Cooks.Food PreparationResponsible for expediting tickets and garnish plates during busy rushes.Execute moist & dry heat cooking methods.Proper knife work for a variety of menu items.Follow standardized recipes, measurement, and portion control.Prepare grab-n-go sandwiches and salads.Prepare baked goods.Follow par inventory lists.Make stocks and soups.Be able to work all stations including; griddle, sauté, garde mange, and fryer.Assist with creation of Specials.Lead and assist team members.Execute menu items and specials to the Chef's quality standards.Be able to keep a clean and well stocked station in busy rushes.Be able to maintain consistent 10-minute ticket times.Cleaning and SanitationFollow all opening & closing checklists.Clean & sanitize all equipment, tables and floors on a daily basis.Clean & sanitize all soiled dishes and utensils using the dish machine or three-compartment sink.Keep all hand towel stations and soap dispensers full.Maintain proper personal hygiene.Safely handle degreasers and other potentially hazardous cleaning products.Take apart equipment and put it back together; scrub and polish all stainless steel.Inventory ControlAssist Kitchen Manager with the inventory process.Receive orders; ensure orders are complete and organized by department.Inspect delivered items for quality standards.Maintain a clean and organized schedule for the coolers.Stock all coolers with proper items; follow the FIFO rule when rotating stock.Manage dry, refrigerated, and frozen storage area.Consolidate and refresh stock on a daily basis.Monitor all critical control points throughout the flow of food for cross-contamination and time-temperature abuse prevention.
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