COOK (FULL TIME)

Location: Lewis & Clark College – 0615 South West Palatine Hill Road, Portland, OR 97219.

Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums. The company emphasizes socially and environmentally responsible sourcing and prepares all food from scratch using fresh, local ingredients.

Schedule

Full‑time; days and hours may vary. More details will be provided during the interview.

Pay

Fixed rate of $24.40 per hour.

Requirements

• One year of cooking experience is required.

Responsibilities

• Prepares high‑quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules.
• Serves meals or prepares for delivery using correct portioning, ensuring food is at the proper temperature, attractive, and tasty.
• Tastes all prepared food items.
• Uses established ticket‑collection procedures during service.
• Maintains records for the area worked during service periods.
• Cleans the kitchen after preparation and serving, maintaining high standards of cleanliness.
• Stores or discards excess food in accordance with safe food‑handling procedures.
• Keeps refrigerators and storerooms clean and neat.
• Ensures food and supply items are stored per standards.
• Operates and maintains kitchen equipment as instructed.
• Assists in production planning, record keeping, and reporting as required.
• Assists in ordering and receiving all food and supplies as required.
• Reports needed maintenance, faulty equipment, or accidents to the supervisor immediately.
• Attends in‑service and safety meetings.
• Maintains good working relationships with coworkers, customers, administrators, and managers.
• Performs job safely while maintaining a clean, safe work environment.
• Performs other duties as assigned.
• Ensures proper presentation, portion control, and maintenance of serving temperatures; follows HACCP standards.
• Personal commitment to your own safety and that of others.
• Abides by all company policies and procedures, including but not limited to:
  • Use of medium‑weight cut gloves when handling or using knives, peelers, choppers, mandolins, or cleaning a slicer.
  • Use of oven mitts, fryer gloves, or steamer gloves when handling hot pans from ovens, warmers, or steamtables.
  • Use of slip‑resistant shoes and proper lifting techniques.

Benefits

• Internal Employee Referral Bonus available.