What are the responsibilities and job description for the Part-Time Prep Cook Days & Nights position at Iowa Western Community College?
The Prep Cook will assist in the production of all food items in the day-to-day operations of the Galley. The hours of operation are Monday through Friday. Daytime hours will be from 8:30am-2:00pm & Nighttime hours will be from 2:00pm-7:30pm. Opportunity for higher pay depending on experience!
- Enforce policies and guidelines set forth by the food service department
- Practice great customer service to ensure all food service guests have a memorable experience
- Practice safety and sanitation according to the food service policies as well as those implemented by the Iowa health code and local health department
- Assisting in training part-time production staff when needed
- Production of daily menu/catering items
- Responsible for the stocking, preparation, service and clean-up of the hot food production
- Evaluating leftover food items and creating a new quality product
- Maintain equipment used as assigned by the food service management
- Recording your daily production pars to ensure proper quantities are prepared
- Ensure that FIFO is implemented and being used at all times
- Responsible for the safety and sanitation in the production area
- Professionally interact with the Culinary Arts faculty and staff to ensure a positive working relationship
- Professionally interact with Daycare staff to ensure a positive working relationship
- Attend industry-related workshops, conferences and seminars as assigned by the Food Service Director
- Immediately report and malfunctioning or broken equipment/small wares to Food Service Director or Executive Chef
- Perform other duties as assigned by the food service management
- Regular, reliable & prompt attendanceÂ
- High school diploma or GED, post-secondary education preferred
- Two to five years' experience in the food service industry
- College or Secondary food service experience preferred
- Knowledge of various cooking methods, ingredients, and procedures
- Production and service of menu items
- Skills to compute portions and extend recipes
- Ability to work professionally with students and campus guests
- Ability to pass a background check
- Ability to stand for extended periods
- Heavy work (lift 30-50lbs)
