{"id":2339640,"url":"https://alion.io/job/hmc-retail-junior-cook","title":"Retail - Junior Cook","company":{"id":445334,"name":"HMC","domain":"hmc.edu","url":"https://alion.io/company/hmc-2","size_band":"501-1000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Workday","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":"junior","employment_type":"full_time","work_mode":"remote","remote_scope":"stated_countries","remote_scope_basis":"board_field","remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["United States"],"countries":["US"],"hiring_countries":["US"],"hiring_countries_total":1,"salary":{"min":24,"max":27,"currency":"USD","period":"hour","gross":null,"usd_annual":54000},"salary_estimate":null,"experience_years_min":1,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-09-24T00:00:00Z","employer_posted_date":"2026-09-24","last_verified_at":"2026-10-21T06:35:21Z","board_verified":true,"closed_at":null,"days_open":27,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":27},"description":"NOTE TO APPLICANT: Some positions require a resume, cover letter and/or other documents to be submitted with your application. Pleasesubmit these as one attachment in the My Experience section of the application underthe \"resume/CV\" upload section. Once you submit your application, you will not be able to attach additional documents.\nJob Posting Title:\nRetail - Junior CookJob Description:\nJob Posting Title: Junior Retail Cook\nJob Description:\nPOSITION SUMMARY:\nUnder the general supervision of the Senior Director for Dining Services and Facilities Events and with oversight from the Assistant Retail Manager and Dining Services Supervisor, the Retail - Junior Cook performs routine and non-routine tasks related to the production, preparation, service, and sale of hot and cold food products for Dining Services operations. Responsibilities include preparing food, beverages, cashiering, and supporting various stations in the kitchen, dining areas, and retail locations.\nDUTIES AND RESPONSIBILITIES:\nCooking and Food Production\nUse a variety of manual and automated kitchen equipment to cook, measure, mix, wash, peel, cut, slice, or shred meats, fruits, vegetables, and other products/ingredients.\nFollow approved recipes and food presentation standards to prepare, season, marinate, cook, taste, carve, and serve soups, meats, vegetables, and desserts; Trim and cut meats, poultry, and fish.\nAssist in food preparation for salad bars, sandwich stations, and other areas.\nTake and record “cook to” and holding temperatures at prescribed intervals to ensure compliance with Hazard Analysis and Critical Control Points (HACCP) guidelines.\nProperly use “Just in Time” and “Batch” cooking to ensure freshness and minimize leftover food; use leftovers to reduce waste.\nLabel, date, and store all produced items appropriately.\nPull and prepare items in advance of production as required by recipes and communicate needs to management.\nFollow required procedures for the preparation and service of Vegetarian and Vegan products.\nUse HACCP and Personal Protective Equipment (PPE) standards to maintain a safe working environment.\nMaintain and record production information, including food usage and meal counts.\nAssist with catering production as required by the manager or lead.\nNotify management of any food quality and quantity issues.\nRetail and Cashiering\nGreet and interact with customers in a pleasant manner, ensuring customer satisfaction with food and service.\nOperate cash registers, mobile ordering systems, and meal-card access systems.\nReceive payment, make change, and provide receipts to customers.\nReconcile cash drawers, complete daily logs, and safeguard funds.\nMaintain cleanliness and sanitation of counters, food stations, and equipment using proper cleaning techniques and chemicals.\nSet up and maintain self-sustained service stations, including steam tables and display areas.\nBarista and Food Service Worker Duties\nBrew and serve beverages, including coffee, espresso, and specialty drinks, following proper recipes.\nEnsure drink supplies and equipment used behind the counter are organized and presentable, always maintaining a clean and professional appearance for customers.\nLabel, date, and store food items appropriately.\nMaintain cleanliness of assigned areas, including dining tables, equipment, and storage areas.\nMaintain food production records and temperatures to comply with safety guidelines.\nCommunicate with Jay’s Place Lead or a manager/supervisor of any food quality issues or concerns from customers.\nAssist with setting up and maintaining service counters, display coolers, and food merchandise areas.\nOther Responsibilities\nParticipate in staff meetings and training.\nFollow all health and safety regulations.\nAssist with retrieving deliveries made to The Café or Hoch-Shanahan, transport them to Jay’s Place, and organize them appropriately while adhering to the proper FIFO method.\nNotify the manager-on-duty if there are safety issues, a need to replenish supplies, or if assistance is needed in the performance of job duties.\nAssist with event setup, delivery, and service for catering.\nAssist with food production across multiple locations, including Hoch-Shanahan Dining Commons, The Cafe and Jay’s Place.\nWork overtime during special events and emergency situations.\nParticipate in special catering events such as Family Weekend, Commencement Week and others.\nPerform other duties as assigned. Expectations of all Dining Services staff members Consistency in all the following is expected:\nProvide the highest quality of service to customers.\nFollow all food safety guidelines. Use safety equipment, including cutting gloves, as required and appropriate.\nFollow all Covid-19 guidelines.\nParticipate as a member of the Dining Services team by being willing to report and resolve problems directly with your supervisor and others involved.\nDemonstrate ability to take direction without resistance or resentment. Be flexible and open to new ideas and ways of working.\nDemonstrate ability to work with others. Be respectful. Do not deliberately ignore others.\nBe courteous to coworkers, customers, visitors, supervisors and others. Strive to communicate clearly and well.\nDo not threaten harm, raise your voice or yell to make a point.\nRefrain from gossip, the use of profanity and words or actions that demean another person.\nReport to work on time, as scheduled, and take breaks as authorized within the times set by a manager and posted on the schedule.\nReport to work in a clean and presentable uniform, and in good personal hygiene.\nReport directly to assignment upon clocking in and leave premises upon clocking out.\nPunch in and out only for yourself, never for another employee, and remain on premises when “on the clock.”\nCorrectly and safely use and maintain College equipment.\nFollow through on work commitments you make to coworkers and the College.\nComply with College policies as they now exist and as the College or department may adopt from time to time, including providing timely notice of absence and request for time off.\nREQUIRED QUALIFICATIONS\nEducation and Experience:\nEducation:Any combination of education and training that provides the required knowledge, skills and ability for the position. Formal culinary training is desirable.\nExperience:Minimum of one year of paid employment experience in the preparation, production and service of high-volume meals in a fast-paced food service environment.\nKnowledge, Skills, and Abilities:\n\nAbility to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift, up to 50 pounds from floor to waist level without assistance, climb ladders up to six feet with assistance, and up to three feet unassisted, and be able to work on feet for prolonged periods of time.\nUnderstand and follow oral and written instructions in English.\nRead and follow recipes and produce items to specifications.\nPerform simple arithmetic functions relating to the preparation of food.\nEstablish and maintain cooperative working relationships.\nWork well without continuous supervision.\nWear uniform and safety equipment as required.\nPhysical fitness and ability to learn safe food handling and production methods\nAbility to count, read analog thermometers and record basic numerical information in writing.\nGood personal hygiene.\nWilling and able to work overtime in emergencies, mandatory during special events such as Family Weekend, Alumni Week, Orientation Week, Commencement Week, or as directed by the Manager.\nOther:\nEmployees in this classification usually work with a team but may occasionally work alone. Most work is done indoors but some activities occur outdoors. Not all facilities are air-conditioned. Positions are benefits-eligible and include day, swing, and evening shifts, and may vary or change at any time due to the needs of the College and department. The essential function of this job requires work to be performed on campus.\nRemote Work Eligibility:\nAll staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. Based on an evaluation by the Area Leadership Group (supervisor, area leader and area Cabinet member) and HR, this position is classified as Category A as defined in the College’sRemote Work Policy, without occasional ad-hoc remote work flexibility. Your position is essential to on-campus operations and requires you to work exclusively on campus. Additionally, remote work is subject to the College’s remote work policy. The College reserves the right to revoke or modify a remote work arrangement for any staff, at any time and for any reason as articulated in the College’s remote work policy.\nStandard working hours for this position will generally be from 8:00 a.m. to 5:00 p.m., Monday through Friday, though these hours may vary depending on departmental and College needs.\nAll remote work arrangements, including ad-hoc remote work, must be approved by the direct supervisor, area Cabinet member and Human Resources, and are subject to periodic review based on institutional needs. These arrangements are neither guaranteed nor considered entitlements and may change due to factors such as employee performance, evolving business needs, or changes to the position.\nPhysical Requirements:\nWhile performing the duties of this job, the staff member is regularly required to sit; stand use hands and fingers and talk or hear. The employee is occasionally required to reach with hands and arms. The individual must regularly lift and/or carry up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.\nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\nHours:\nDays and hours may vary due to the needs of the department or the College.\nClassification:\nThis is a non-exempt, full-time, benefits-eligible position. Must satisfactorily complete a post-offer functional capacity physical test.\nCompensation:\nThe anticipated starting hourly pay range is $24.25/hour - $27.50/hour. Compensation will be commensurate with qualifications and experience.\n\nReports To:\nThis position reports to the Senior Director for Dining Services and Facilities Events\nAdditional Information:\nThis job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act.\n Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.\nHarvey Mudd College is an Equal Opportunity Employer. Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran’s status, disability, or any other characteristics protected by applicable law.\nPlease note that in order to be considered an applicant for any staff position at Harvey Mudd College you must apply for each position for which you believe you are qualified.","description_format":"text","description_chars":11707,"description_truncated":false,"requirements":{"experience_years_min":1,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[{"language":"English","level":"All levels","optional":false}]},"benefits":[],"hiring_locations":[{"name":"United States","iso":"US","kind":"country"}],"hiring_excludes":[],"relocation_offered":false,"industries":["Higher Education"],"lifecycle":[{"event":"open","at":"2026-10-12T11:02:36Z"}],"visa":[],"liveness":{"score":68,"band":"ok","label":"Likely open","p_open":1,"p_active":0.758,"p_room":0.9,"age_days":27,"expected_fill_days":40,"reasons":["conf:7","win:mid","comp:junior"],"computed_at":"2026-10-21T05:46:15Z"},"pay":{"stated_usd_annual":54000,"is_top_pay":true},"html_url":"https://alion.io/job/hmc-retail-junior-cook","json_url":"https://alion.io/job/hmc-retail-junior-cook.json","meta":{"generated_at":"2026-10-21T23:08:03Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":32900,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-10-22T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":445334},"rest":"https://alion.io/mcp/rest/get_company?id=445334"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Fhmc-retail-junior-cook"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Fhmc-retail-junior-cook"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Fhmc-retail-junior-cook"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/hmc-retail-junior-cook\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Fhmc-retail-junior-cook"}]}