(Temporary/Substitute) Food Services Chef

(Temporary/Substitute) Food Services Chef

Salary

$21.39 Hourly

Location

Shasta College - Main Campus - Redding, CA

Job Type

Temporary Hourly Staff

Job Number

2022-00584

VP/AVP Area

Administrative Services

Opening Date

06/14/2026

Closing Date

Continuous

• Description
• Benefits
• Questions

Description of Basic Functions and Responsibilities

The Shasta College Student Services department is seeking to build a pool of qualified applicants for substitute food services work. We will respond to applications based on our current needs.

To assist the Food Services Director with the planning, organizing, and coordinating the activities and operation of the Shasta College Food Services and Catering. To prepare, cook, and bake a variety of hot and cold foods. Employees in this classification receive general supervision within a framework of standard policies and procedures. The person in this job classification will participate and assist the preparation, ordering, receiving, storing, and serving of a variety of foods and products, and will coordinate, train, direct, and monitor the work of others in a lead capacity. This job classification performs a variety of routine and specialized functions in the preparation of food items within established time constraints. This position requires specified cooking/baking skills, high level of organizational skills, and attention to detail. This position may require nights, overtime, and/or weekend hours.

Typical Duties, Knowledge and Ability

Essential Functions:

• Participates in the planning and preparation of food as needed
• Cooks a variety of foods including main dishes, sauces, soups, meats, and vegetables
• Bakes pastry items including cookies and cakes
• Interprets, follows, converts, and/or adjusts assigned recipes
• Assists with planning, organizing of catering events and operation of college food services, orchestrating a high level of service and efficiency of the operation
• Estimates appropriate quantities of food to be used for recipes and catering menu items
• Creates menus for various sized groups based on contracting agencies requirements or USDA guidelines as appropriate for the program

Prepares foods and staged displayed food layouts

• Operates a variety of food service equipment and machines such as oven, stove, slicer, chopper, steamer, boiler, braiser, mixer, and other food services equipment
• Upholds safety and sanitation protocols as per Health Code standards
• Monitors and maintains the safe operation and condition of all food preparation/serving equipment machines
• Assists with foods and supply orders for operations and events by keeping accurate inventory
• Safely stores incoming inventory and checks for food hazards and quality products
• Assists in washing utensils, plates, pots, pans, etc.
• Plans use of leftovers
• Stays up to date on communications about work procedures and day to day changes through electronic communication
• Submits work orders
• Operates transportation vehicles on behalf of Food Services
• Trains and assists with assigning, scheduling, supervising, and monitoring of the work of others in a lead capacity
• Assists Director with coordination to fulfill catering and special event needs
• Ensures that all equipment, food, and supplies are available for daily operations
• Assists with preventative maintenance of equipment
• Operates standard office equipment such as copier, computer, tablets, or other communication devices
• Operates Point of Sale system
• Assists in the setup, preparation, serving, and clean up of foods for special functions as assigned
• Performs other related duties similar to the above in scope and function as require

Knowledge of:

• Institutional and catering cooking practices and methods for large groups
• Customer service and hospitality
• Principles and methods of menu planning
• Analytical and interpersonal skills, strong verbal, writing, organizational, and computing skills
• Microsoft computer applications supporting work processing, spreadsheet programs, as well as industry specific software
• Standard principles of nutrition, sanitation, and safety as it relates to institutional food preparation operations
• Safe and proper operation and use of equipment, machines, and utensils used in large quantity food preparation and serving operations

Ability to:

• Effectively read, interpret, and adjust recipes
• Prepare and cook a variety of foods in large quantities within established time constraints
• Understand and follow both oral and written instructions
• Operate quantity food preparation and serving appliances, machines, and equipment in a safe and effective manner
• Accurately perform routine mathematical calculations
• Effectively work under pressure and multitask
• Lead and delegate tasks to Classified staff and student workers
• Establish and maintain effective work relationships with those contacted in the performance of required duties
• Effectively and tactfully communicate in both oral and written forms
• Establish and maintain effective work relationships with those contacted in the performance of required duties
• Meet the physical requirements necessary to safely and effectively perform assigned duties such as lifting heavy cases up to 25 pounds on a frequent basis; occasionally lift up to 50 pounds; occasionally move objects of moderate to heavy weight (50+ pounds) and the ability to stand for prolonged periods of time.

Experience/Education

Education Required:

• High School diploma or equivalent;
• Culinary training in culinary program or applicable trade school or vocational school, or equivalent on the job training.

Experience Required:

• Two years of full-time paid experience in an institutional food service program, and one year of experience in a restaurant preparing at least 200 meals per day or one year of experience preparing food for large group catering or equivalent in work experience.
• Demonstrated sensitivity to, and understanding of, the diverse academic, socioeconomic, cultural, and ethnic backgrounds of staff and students, as well as staff members and students with physical and/or learning disabilities.

BENEFITS: 40 hours of sick leave per year. No medical, dental or vision insurance provided.

01

It is preferred that you submit the following with your online application: Cover Letter, Resume, & Transcripts (unofficial will be accepted at the time of application). Have you attached these items to your online application?

• Yes
• No

Required Question

Employer Shasta College

Address PO Box 496006

Redding, California, 96049

Phone (530) 242-7640

Website http://www.shastacollege.edu