Prep Cook, (Weekend and Deliveries shifts, Part-Time), Dining Services

Company: Laramie County Community College
Location: Cheyenne
Posted on: June 8, 2021

Job Description:

Overview

The mission of Laramie County Community College is to transform our students' lives through the power of inspired learning. Our over-arching goal is that our accomplishments as a community college will distinguish LCCC from others in the nation, in turn benefiting our communities and bringing pride to the Great State of Wyoming. Our core values include Passion, Authenticity, and the Desire to Make a Difference.

Job Summary:

Core responsibilities of this position include:

The Prep Cook is part-time, non-benefited, and 9-month position responsible for supporting daily operations of Dining Services. Responsibilities include, but are not limited to: preparing and staging ingredients, equipment, and work stations; assisting with cooking food products to specifications and to scheduled menus; ensuring quality and safety of food preparation to meet stakeholder needs; maintain, stock, and track inventories, maintain and ensure sanitary, organized, and safe work, serving, and storage areas. This position supports serving of food products and assists with customer service. Additionally, this position supports general operations, including supporting and stocking campus micro markets, responding to operational issues, cleaning and organizing of equipment and inventory, providing support to operational areas during peak utilization of services; and insuring operations are efficient and within policy and regulations.

The Cheyenne campus has a residential population of about 630 students, a commuter population of about 3,000 students, and a faculty staff population of about 300 employees. This LCCC Dining services includes a 328 seat marche-style dining center, the Emporium which is a grab & go style retail operation, Coffee 101 which is a grab & go style retail operation, and the Micro Market which is a cashless/non-supervised grab & go style retail operation within the Residence Hall complex.

This position requires a variable work schedule and some weekends may be required. Typically, the schedule will Monday through Thursday - 4:30 p.m. to 8:30 p.m. and Friday 4:30 to 7:30 p.m. The weekend schedule will be three hours on Tuesday, Wednesday, and Friday, and Saturday and Sunday - 9:00 a.m. to 2:00 p.m. The work schedule may be adjusted to meet institutional and Dining Services needs.

LCCC in its strategic plan has identified important Core Values and Aspirational Values, which are inherent in the cultural fabric of the College. The person fulfilling this role is expected to bear these qualities and advocate for them.

http://lccc.wy.edu/StrategicPlan/index.aspx#goal1

Other tasks may be assigned based on contemporary institutional need.

Compensation: This is a Classified position. Hourly wage: $15.39.

Priority Screening Date: Position is open until filled.

Starting Date: August 16th, 2021.

For information about Cheyenne, visit http://www.lccc.cc.wy.us/about/welcome

Essential Functions

Essential Functions: (to perform successfully in this position, an individual must be able to perform essential duties satisfactorily as well as possess education/experience, employ the knowledge, skills, and abilities as listed in representative fashion; reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions - this position is Non-Exempt, i.e., is eligible for compensatory or overtime pay provisions of the FLSA. This listing of essential duties is not all-inclusive, but representative; other duties may be assigned).

• Support daily operations for Dining Services through appropriately utilizing resources, supporting operational areas, removing barriers for team success, and adapting to daily operational changes
• Support the implementation and operation of an efficient and self-sustaining campus dining, and food/beverage retail program
• Utilize industrial equipment (ovens, broilers, grills, fryers, kitchen equipment etc.) to prepare ingredients and cook food products utilizing a variety of preparation and cooking methods
• Handle, store, prepare and cook food products in compliance with safe food handling standards, recipes, department policy, and to established cooking temps for the applicable food product
• Maintain, clean, and inspect equipment, food preparation areas, and storage area to meet and exceed safety, sanitization, and department standards
• Maintain ingredients, inventory, and food storage in clean and organized manor while maintaining compliance for storage standards
• Ensure freshness and quality of ingredients and food products through inspecting, testing, and monitoring ingredients and products
• Prepare, garnish, portion, and service food to guests
• Open and/or close facilities in accordance with procedures and standards
• Assist other cooks, prep cooks, and team members, as required
• Assist with food prep assignments, as required
• Foster a warm and welcoming dining and retail environments that support and enhance a dynamic sense of community for all stakeholders
• Support inventory and schedule management to ensure proper supplies and staffing are available to deliver expected quality of services on established schedules
• Ensure all food preparation and operations are conducted in a clean, organized, and sanitary environment and in compliance of policy and regulation
• Proactively engaging in professional development activities that lead to being current on the latest trends and creative solutions used within higher education food and beverage operations
• Conduct all operations with a culture of safety, safe food preparation and handling, and in compliance with all local, county, state and federal regulations
• Monitor equipment and facility for safety, maintenance and repair. When necessary, take action and notify appropriate supervisors and/or campus departments of concerns or need for repair
• Dining Services is a collaborative and adaptable team, this position may be asked to support other team members within in their applicable area of responsibility, especially during high facility utilization (i.e. helping food prep, stocking food lines, cleaning of work area, supporting inventory stocking/management, etc.)

Nonessential Functions:

An employee in this position may perform some of these responsibilities on an infrequent basis.

• Participate in professional and educational planning, including mid-year and annual MyPath evaluation activities
• Participate in college sponsored functions and events
• Assists the College in local, state, regional, or national projects and programs, board, or groups when appropriate
• As required, attends college, division, program, and professional trainings/meetings

Knowledge, Skills, and Abilities:

• Proficient working knowledge and ability with personal computing applications - specifically Microsoft Office Suite (e.g., Word, Excel, Outlook, and PowerPoint), Adobe products (e.g., Reader, Professional)
• Demonstrated ability to communicate and interact effectively with a diverse audience of staff, colleagues and customers
• Proficient culinary skills and abilities set to meet the demands of the described dining environment and operations
• Knowledge and skill with industrial kitchen equipment including (but not limited to) ovens, mixer, knives, broilers, industrial hood operation, freezers, chillers, dishwashing equipment, cleaning supplies, etc.
• Knowledge regarding the viable operation of an industrial kitchen associated with dining services, cafeteria, etc.
• Ability to manage multiple demands without faltering, and maintaining a positive, proactive approach to the operation
• Skilled at working within an environment that values collaboration, team orientations and inclusive decision making
• Excellent customer service skills; ability to communicate clearly with a variety of people, in one-to-one and small group settings - either face-to-face, by telephone, or by other electronic means - ability to communicate in an informative manner, effectively listen, and be able to handle escalating situations with concern and confidence
• Knowledge of basic office equipment including (but not limited to) personal computer and associated peripherals, fax machine, multi-line telephone, voice recorders, and other electronic devices
• Ability to effectively and professionally execute the essential functions of this position with proven capabilities in establishing appropriate professional rapport, communicating with courtesy and tact, accurately determine other's needs, collect necessary information, and follow-through when requested
• Ability to travel when necessary
• Ability to read and interpret instructions in oral, written, or diagrammatical form (e.g., a flow chart of a process) and consider possible applications of business literature and legal documents

Physical/Mental Demands: (The physical demands and work environment characteristics described herein are representative of those that must be met by an employee to successfully perform essential functions of this position and/or may be encountered while performing essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

To successfully perform the essential functions of this position, an employee must be able to:

• Maintain appropriate composure and necessary confidentiality with regard to both past and current employee, student, and donor data; documents; issues; etc., and respect privacy needs of employees, students, donors
• Work in an industrial kitchen setting including but not limited to working with/on industrial cooking equipment, sharp objects, in confined spaces, complex machines, slippery surfaces, and chemicals; appropriate safety precautions, equipment, and procedures must be utilized at all times
• Exposure to potential hazardous materials, chemicals, and flammable materials; appropriate personal protection equipment (PPE) must be utilized
• Follow OSHA, regulations, and college safety practices and procedures at all times
• May be required to climb ladders, maneuver in confined spaces, squat, crawl, bend, twist, kneel, sit, stand, and extend arms over head
• Comply with highly inflexible deadlines is required to successfully perform the essential functions of this position; there will be multiple occurrences of sudden, urgent task completion required
• Work a variable work schedule may be required including long workdays, evenings, weekends and response to emergencies as needed
• Interact with employees and/or students, past employees and/or students, members of the general public, and others who express opinions, may exhibit strong emotions, which will require the employee to interact professionally, diplomatically, and appropriately in such situations
• Frequently be required to move around the assigned work areas as well as within hallways, meeting rooms, and other parts of the campus facilities
• Multiple/daily instances of prolonged sitting, standing, and personal computer use, which would include keyboard and/or mouse usage as well as viewing a computer monitor
• Frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds; a team lift technique is required for lifts exceeding 50 pounds
• Specific vision abilities required by this position include close vision, distance vision, and ability to adjust focus
• Requires the mental ability to shift focal point quickly due to interruptions; an employee must be able to mentally track multiple projects and tasking as well
• The noise level in the work environment is usually moderate; however, there may be unexpected instances of somewhat loud sounds

Qualifications

Minimum Education and Experience:

• Highschool Diploma, GED, or equivalent
• Ability to work flexible hours and/or extended hours as may be needed
• Two years of experience in the food service industry

Preferred Education and Experience:

• Associate degree in Food Service Management, Culinary Arts, Hospitality, Hotel/Restaurant Management, or related field; Culinary Certifications, or a combination of four years of training and years of experience directly related to managing a food service operation
• Two years of experience in food service as a Grill Cook or equivalent

LCCC DOES NOT SPONSOR H1B VISAS.

Equal Opportunity and Affirmative Action Employer

Laramie County Community College is committed to providing a safe and nondiscriminatory educational and employment environment. The college does not discriminate on the basis of race, color, national origin, sex, disability, religion, age, veteran status, political affiliation, sexual orientation or other status protected by law. Sexual harassment, including sexual violence, is a form of sex discrimination prohibited by Title IX of the Education Amendments of 1972. The college does not discriminate on the basis of sex in its educational, extracurricular, athletic or other programs or in the context of employment.

The College has a designated person to monitor compliance and to answer any questions regarding the college's non-discrimination policies: Please contact: Title IX and ADA Coordinator, Room 205B, Pathfinder Building, 1400 E College Drive, Cheyenne, WY 82007, 307-778-1217, TitleIX_ADA.Coordinator@lccc.wy.edu.

http://lccc.wy.edu/

http://www.lccc.wy.edu/about/humanresources

Keywords: Laramie County Community College, Cheyenne , Prep Cook, (Weekend and Deliveries shifts, Part-Time), Dining Services, Other , Cheyenne, Wyoming