Lead Bistro Cook

JOB OFM classification title: Food Service Worker Lead Walla Walla Community College is accepting applications to fill the part-time role of Lead Bistro Cook to work in our Titus Creek Bistro 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.
As an organization, we value learning opportunities, a sense of community, diversity, health and humor, excellence, integrity, teamwork, innovation, personal and professional growth, and sustainability.
General Responsibilities: The position provides 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 provision provides the campus community with the energy needed to teach, learn and achieve personal goals.
This lead position role will assist the Kitchen Manager in the operations and food preparation for the Titus Creek Bistro.
The positon 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 ManagerAssist Kitchen Manager in food prep coordination and time management of food preparationLead Bistro Cooks; 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 rushesExecute moist & dry heat cooking methods; proper knife work for a variety of menu itemsPrepare sauces & dressings; follow standardized recipes, measurement, and portion controlPrepare grab-n-go sandwiches and salads; prepare baked goodsFollow par inventory listsMake stocks and soups A La Carte ProductionBe able to work all stations including; griddle, sauté, garde mange, and fryerAssist with creation of SpecialsLead and assist team membersExecute menu items and specials to the Chef’s quality standardsBe able to keep a clean and well stocked station in busy rushesBe able to maintain consistent 10-minute ticket timesCleaning and SanitationFollow all opening & closing checklistsClean & 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 fullMaintain proper personal hygieneSafely handling degreasers and other potentially hazardous cleaning productsTaking apart equipment.
Putting equipment back together.
Scrubbing and polishing all stainless steelInventory ControlAssist Kitchen Manger with the inventory processReceive orders; ensure orders are complete and organized by department Inspect delivered items for quality standardsMaintain a clean and organized schedule for the coolersStock all coolers with proper items; follow the FIFO rule when rotating stockManage dry, refrigerated and frozen storage areasConsolidate and refresh stock on a daily basisMonitor all critical control points throughout the flow of food for cross-contamination and time-temperature abuse preventionConsolidate and organize all reach-ins daily Cashier & Customer Service Manage stock pricing and levels in POS systemTake customer orders; execute sales transactionsHelp answer customer questions, maintain a positive and helpful demeanor towards all customersMaintain a working knowledge of the POS system EXAMPLE OF DUTIES Excellent customer services skillsLeadership and interpersonal skills, ability to work as a team memberKnowledge of retail selling and inventoryAbility to handle equipment used in food service operationsAbility to make arithmetical calculationsWorks well with others in a professional manner, including positive interpersonal communication.
Required Qualifications: High school diploma or equivalentWashington State Food Handlers Permit Schedule flexibility between the times of 8am-5pm Monday – FridayThree years of professional line cooking experience Preferred/Desired Qualifications: Valid driver’s license.
Reliable, daily transportationBilingual – English/Spanish SUPPLEMENTAL INFORMATION This position is posted as open until filled.
Applications are screened as received.
To qualify for consideration, applicants must meet required qualifications and submit a complete application packet that includes the following: Online NEOGOV applicationResumeContact information for three professional referencesUnofficial Transcripts (if applicable)