To provide support for the daily operation of the kitchen under the direction of the Director of the Food and Nutrition Science Department as required. This includes actively participating in team participation and good working relations with staff and students. This is essential:
· to provide an efficient hygienic service
· to achieve student satisfaction Demonstrate and promote a culture of diversity, equity and inclusion. ESSENTIALFUNCTIONS
Performs any combination of the following duties to maintain kitchen food and supplies, work areas, equipment, and utensils in clean and orderly condition.
3. Takes temperatures of refrigerator and freezer to ensure proper storage of food ingredients.
4. Organizes the storeroom and maintains inventory.
5. Updates Material Safety Data Sheets (MSDS) as needed.
6. Analyzes student production exercises and recipes and prepares ingredient shopping list based on the correct portion/serving sizes.
7. Picks-up food and supplies, sorts, stores and sets-up ingredients for student production.
8. To report any problems and/or safety concerns to the Director of Food and Nutrition Sciences or responsible designee.
9. Assists in stock taking and storage of stock, including checking deliveries.
10. Insures compliance with federal, state and local health and safety regulations.
11. Operates and cleans a variety of specialized food service equipment, i.e. coffee maker, automatic dishwasher, commercial ovens and mixer, meat slicer and steam tables.
12. Responsible for cleaning and general maintenance of the kitchen with emphasis in the area of cleanup during the lab set-up and after student production.
13. Assists with the preparation of a list of supply items to be put on bid and/or included in annual budgets
14. Assists in conducting bid analysis.
15. Receives and maintains files on all purchases.
16. Monitors sightings of pests/insects and tracks pest control log.
17. Requests work orders for repairs or specific maintenance when necessary.
18. Ensures safe disposal of food waste and chemical/cleaning solutions.
19. Assists the Director of Food and Nutrition Sciences and students during student production.
20. Assists the Director of Food and Nutrition Sciences in planning annual Preceptor Appreciation Dinner.
21. Carries out all other functions relevant to job goals and objectives as designated by the Director of Food and Nutrition Sciences.
Minimum Qualifications:
1. Associate's Degree in Hospitality, Culinary Arts, or Dietetics.
2. Two years related experience in food service operations preferred.
3. Ability and willingness to accept responsibility for the well-being and proper condition of the Kitchen laboratories and storage facilities.
4. Ability to work independently
5. Ability to use Microsoft office programs such as MS word and Excel.
Camden County College is one of the largest, most comprehensive community colleges in New Jersey and the surrounding region and is a vital resource for transfer education, workforce training, and cultural events. Its three distinct locations in Blackwood, Camden and Cherry Hill – along with its satellite locations in Lakeland, Sicklerville and elsewhere throughout the County – share the common mission of providing accessible, affordable higher education and occupational study to all who can benefit.The College also is recognized nationally as a leader in technology programs such as video game design/development and photonics. In addition, it is acknowledged for maintaining low tuition rates for many years. Perhaps most importantly, CCC is known for responding to the changing needs of the communities and students it serves by continuously updating its programs and services to support the economic development in this area and the professional and personal development of residents.