*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. 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 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 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 position will fill any scheduling gaps as needed in order to keep the bistro open during the times of operation.

Essential Functions: Operations

• Assist 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 Preparation

• Responsible for expediting tickets and garnish plates during busy rushes
• Execute moist & dry heat cooking methods
• Proper knife work for a variety of menu items
• Prepare sauces & dressings
• 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.

A La Carte Production

• 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 Sanitation

• Follow 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 handling degreasers and other potentially hazardous cleaning products
• Taking apart equipment. Putting equipment back together. Scrubbing and polishing all stainless steel

Inventory Control

Assist Kitchen Manger 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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