Equal Opportunity and Nondiscrimination Statement
In addition to its commitment to a harassment-free educational and working environment, the College is an equal employment opportunity employer. The College is committed to a policy of equal employment opportunities for all applicants and employees and complies with all applicable state and federal laws on the matter. The College does not unlawfully discriminate on the basis of race, color, religion, sex (including gender, pregnancy, childbirth, or related medical conditions), gender identity, gender expression, national origin, ancestry, age, physical disability, mental disability, medical condition or medical leave, marital status, sexual orientation, or any other category protected by law. The College also prohibits the harassment of any employee on any of these bases.
Location:
Claremont, CA
Job Posting Title:
Cook I
Job Details and Requirement:

QUALIFICATION STANDARDS

EDUCATION: Any combination of education, training and/or experience equivalent to high school diploma or GED that provides the required knowledge, skills and ability.
EXPERIENCE: A minimum of 2–3 years’ experience as a cook in a restaurant, catering operation, or institutional dining room, with some knowledge of nutrition and menu planning preferred.
LICENSES: A valid diver’s license is required to drive College-owned vehicles and the ability to be insured under the College’s authorized driver’s policy. A California food handler’s card is
required.
GROOMING AND APPEARANCE: The Claremont Colleges seek to maintain a neat and professional image at all times. A uniform is required and will be provided.
PHYSICAL REQUIREMENTS: Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift up to 50 lbs. from floor to waist level without assistance. Must be able to work on feet for prolonged periods of time. Must be able to satisfactorily complete a post-offer functional physical agility test.

REQUIRED KNOWLEDGE, SKILLS, and ABILITIES: Individual must possess knowledge, skills, and ability to be able to successfully perform the essential functions of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of knowledge skills and abilities.

• Must be able to understand and follow basic instructions in English, both orally and in writing.
• A minimum of 2–3 years’ experience as a cook in a restaurant, catering operation, or institutional dining room, with some knowledge of nutrition and menu planning preferred.
• Knowledge of food service terminology; ability to perform simple arithmetic functions related to food and beverage preparation.
• Proficient in cold preparation, including composed salads, vinaigrettes, spreads, dips, and garnishes.
• Strong knife skills, including chopping, dicing, slicing, and portioning with precision and safety.
• Must have grilling, sautéing, and baking experience.
• Experience using industrial cooking tools and equipment.
• Experience in inventory control, receiving foods, and stocking preferred.
• Culinary arts training a plus.
• Ability to multitask and work efficiently in a fast-paced environment.
• Ability to take and follow directions, work cooperatively with others, and respond appropriately to constructive feedback.
• Ability to display a professional, positive attitude.

CLASSIFICATION AND STATUS:

This is a full-time, 9-month (from late-August to mid- December and mid-January to mid-May), non-exempt level, and benefits-eligible position.
REPORTS TO: Head Chef
PHYSICAL REQUIREMENTS: Heavy (up to 50 lbs.)
APPROXIMATE PAY RANGE: $22.00 - $25.00 per hour
SUPERVISORY RESPONSIBILITY: None
GROOMING AND APPEARANCE: The Claremont Colleges seek to maintain a neat and professional image at all times. A uniform is required and will be provided.
BACKGROUND CHECK: The successful candidate will be required to undergo a full consumer background check. This position will require the successful completion of a post-offer physical agility test. Employment is contingent on the satisfactory results of the aforementioned, in addition to compliance with requirements cited in this job description.
ADA/OSHA: This job description defines the essential or fundamental job duties of this position. It is assumed that employees hired for this position can perform the essential functions of this job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title 1 of the Americans with Disabilities Act (ADA) and the Occupational Safety and Health Administration (OSHA).
DISCLAIMER: This job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this position. When duties and responsibilities change and develop, the College will review this job description and make changes of business necessity.
AT-WILL EMPLOYMENT: Employment with the College is “at-will” meaning that the terms of employment may be changed with or without notice, with or without cause, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties, and location of work. There is no agreement express or implied between the College and you for continuing or long-term employment. While the College has every hope that employment relationships will be mutually beneficial and rewarding, employees and the College retain the right to terminate the employment relationship at will, at any time, with or without cause. The President is the only person who can modify or alter the at-will employment relationship.
Claremont McKenna College hires and promotes individuals on the basis of their qualifications, consistent with applicable state and federal laws, without regard to race, color, religion, sex, sexual orientation, gender identity, gender expression, pregnancy, breastfeeding or related medical condition, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, genetic characteristic or information, military and veteran status, or any other characteristic protected by state or federal law. Inquiries may be directed to the Director for Human Resources, 528 N. Mills Avenue, Claremont, California 91711-4015, (909) 621-8490. All applicants must complete and submit an online application to be considered for an open position.
Employment is contingent upon new employee providing documents verifying U.S. citizenship or, for aliens, documents verifying legal permission to work in the United States, applicant’s acceptability for positions requiring use of a college vehicle is contingent upon a driving record acceptable to the College’s automobile liability insurance. Promotion from within is encouraged whenever qualified employees of Claremont McKenna College are available. Interested employees of the College are urged to contact the Office of Human Resources if qualified for any open position. Please do not contact departments directly.
Disability Accommodations
In compliance with applicable laws ensuring equal opportunities to qualified individuals with a disability, CMC will make reasonable accommodations for the known physical or mental limitations of an otherwise qualified individual (applicant or employee) with a disability if the disability affects the performance of essential job functions, unless the accommodation results in an undue hardship for the College. Employment decisions are based on the merit and not an individual’s disability.
An applicant or employee who requires an accommodation should contact the immediate supervisor and the Human Resources Office. If multiple accommodations are identified that do not pose an undue hardship for the College, the selection of an accommodation will be at CMC’s discretion. To request disability accommodation for any part of the application or hiring process, please contact Human Resources at (909) 621-8490 or
hr@cmc.edu
for assistance

ESSENTIAL FUNCTIONS:

Reporting to the Head Chef performs or works independently/collaboratively to perform the following essential duties and responsibilities:

• Prepare menu items such as entrées, salads, vegetables, condiments, and other food requests for lunches, teas, dinners, and special events according to the Athenaeum’s food service schedule.
• Assist with timely food service setup, arrangement, and replenishment of food and supplies.
• Create and present fruit platters, a variety of passed appetizers, and charcuterie boards with attention to visual appeal and portion consistency.
• Prepare composed salads and make basic vinaigrettes and dressings according to established recipes and presentation standards.
• Help maintain food inventory by recording needs, recommending orders, stocking shelves, and participating in inventory control.
• Clean and sanitize kitchen equipment, tools, and work areas in accordance with food safety standards.
• Read, follow, and measure recipes accurately; convert recipes to appropriate portion sizes when needed.
• Work flexible shifts as assigned, including evenings, weekends, or special events.
• Perform other related duties as assigned to support kitchen operations.

REQUIRED KNOWLEDGE, SKILLS, and ABILITIES: Individual must possess knowledge, skills, and ability to be able to successfully perform the essential functions of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of knowledge skills and abilities.

• Must be able to understand and follow basic instructions in English, both orally and in writing.
• A minimum of 2–3 years’ experience as a cook in a restaurant, catering operation, or institutional dining room, with some knowledge of nutrition and menu planning preferred.
• Knowledge of food service terminology; ability to perform simple arithmetic functions related to food and beverage preparation.
• Proficient in cold preparation, including composed salads, vinaigrettes, spreads, dips, and garnishes.
• Strong knife skills, including chopping, dicing, slicing, and portioning with precision and safety.
• Must have grilling, sautéing, and baking experience.
• Experience using industrial cooking tools and equipment.
• Experience in inventory control, receiving foods, and stocking preferred.
• Culinary arts training a plus.
• Ability to multitask and work efficiently in a fast-paced environment.
• Ability to take and follow directions, work cooperatively with others, and respond appropriately to constructive feedback.
• Ability to display a professional, positive attitude