Senior Cook

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The Athenaeum is a private membership club on the beautiful campus of Caltech in Pasadena, California. Caltech, founded in 1891, is a world-renowned center of scientific study that ranks among the best universities in the world. The club was founded in 1930 as a gathering place for Nobel Laureates, faculty, and scholars to stimulate friendship and the exchange of ideas about science, art, and literature. Today, 90 years later, The Athenaeum continues to serve faculty, staff, students, and select community members as they gather to dine, celebrate, and entertain.

The Athenaeum serves approximately 3,900 members, offering dining, private and special events, and lodging. The club is recognized as a "Platinum Club of America" confirming its place among the top 50 private clubs in the country.

The Senior Cook works under minimal supervision, applies proficiency in all areas of culinary services and relies on experience and judgment to plan and accomplish assigned tasks. Prepares and cooks standard or specialty food items, is responsible for set-up and sanitation of cooking areas, develops menus and oversees inventory of food and supplies. Performs work in accordance with Institute and regulatory agencies safety standards and practices. May coordinate culinary efforts of various cooking operations within the kitchen and/or dining facility. Oversees a la carte service from the kitchen.

This is an Organizational Critical position. In the event of an emergency on campus, an employee designated as organizational critical is expected to report to Campus as soon as possible to assist in division/department response and recovery efforts.

• Perform and complete a full range of cooking skills as required for main dishes and side orders.
• Prepare and cook meats, fish, vegetables, gravies, sauces, cereal, soups, fruits, bakery products and other foods according to recipes or member orders.
• Cook from scratch or make substitutions as requested.
• Develop menus and coordinate ordering process to ensure adequate supplies are on hand.
• Responsible for overseeing inventory levels of food items and supplemental goods.
• Clean and sanitize work areas and equipment according to protocol; deep-clean equipment and work areas per schedule.
• Assure ServSafe compliance in assigned work area and/or kitchen.
• Synchronize food preparation with reservations and peak periods within the dining facility.
• Coordinate food preparation during service period and check the quality and presentation of dishes being delivered to customers.
• Prepare, cook and/or bake all specialty items and foods such as ethnic, dietary needs, religious requirements, etc.
• Provide coverage for all kitchen stations due to high demand and/or shortage of kitchen staff.
• Ensure that all kitchen equipment is properly working and that health and sanitation standards are met.
• Lead a la carte and/or special and private events service in the kitchen.
• Supervise food preparation, food quality and efficiency of service.
• Assist in maintaining timely service for a la carte dining and/or special and private events.
• Provide leadership to other staff to ensure that all food is prepared according to recipes and menu.
• Train new cooks and kitchen staff.
• Responsible for correct food handling that results in proper food cost.
• Prepare order list for purchaser, may place orders with vendors.
• Perform other related duties and responsibilities as required or assigned.

• Culinary certificate
• A minimum of 4 years of experience in a dine-in a la carte restaurant or six years of relevant experience in a busy a la carte dining facility.
• Must have a valid current Food Handlers Card/ServSAFE or willingness and ability to obtain one within 30 days of employment.
• Ability to follow and maintain maximum standards of ServSafe sanitation and safety to ensure the highest standards for food and beverage service.
• Ability to carry a minimum of 50 pounds of cooking utensils, cooking pots, cooking supplies and cooking ingredients repetitively throughout the day.
• Must be able to read, write and follow instructions in English.
• Must have the ability to perform basic mathematics: addition, subtraction, multiplication, division and percentage conversion to decimals and count, as related to calculating or converting units of measure for determining proper amounts of food ingredients for large food production.

• Culinary degree.
• Experience in a high-end dining facility.

• Resume.