Assistant Cook

Title: Assistant Cook

Employee Classification: Part Time Classified/A/P

Department: Florissant Valley General

Salary Range: $16.20

Who we are:

We are not-for-profit: St. Louis Community college (STLCC) is a non-profit institution dedicated to
empowering students, expanding minds, and changing lives. Employees are committed to strengthening the St. Louis community with inclusive
and transformative education.

We are a respected employer: For 60 years, STLCC has served the St. Louis community,
expanding to 4 main campuses, 2 education centers, 2 workforce training centers, and 5 centers of excellence. More than one-half of the
households in St. Louis have at least one member who has taken classes at STLCC.

We make an impact in the community:
Through credit courses, continuing education, and workforce development programs, STLCC annually serves nearly 69,000 students. More than
80% of career and technical graduates employed in their fields or continue their education at four-year institutions within six months of
graduation. STLCC sends more transfer students to Missouri’s four-year colleges/universities than anyone else.

We value
Diversity, equity & inclusion: STLCC is committed to fostering an atmosphere of appreciation for all people, regardless of race,
color, creed, religion, sex, sexual orientation, gender identity and expression, national origin, ancestry, age, disability, genetic
information, veteran status, or class.

What you get:

Benefits package [for full-time
employees]: STLCC offers one of the best benefit packages in the St. Louis area. As a STLCC employee you will have access to a 100%
match on your contribution to retirement, two health insurance plans options that are no cost to the employee – including an HSA option,
low-cost life insurance with a 3x salary benefit, and other low-cost benefits including dental, vision, AD&D, ST LT disability
insurance.

Opportunity to grow: Over half of our employees have served the college for more than 12 years, exploring
different career paths and advancing to higher level positions.

Education & training opportunities: STLCC offers
tuition waivers for employees [full-time and part-time] + their dependents. Full-time employees can take advantage of tuition reimbursement
for other institutions after just 6 months of service, and an annual professional development allotment.

Work/life
balance: Full-time STLCC employees have access to a generous time off package, including holidays, vacation, personal days, medical
leave, and other leave options. Our holiday schedule even includes a paid winter holiday at the end of the calendar year.

Commitment to wellness: STLCC HR boasts a dedicated health and wellness specialist who is enthusiastic about creating a
culture of wellness throughout the College. With access to college wellness vendors, employees are educated, motivated, and rewarded for
healthy behaviors. STLCC employees and anyone living in their household also have access to an employee assistance program (EAP) that can
help them with virtually any life need.

The basics of this position:

The Part-time Assistant Cook,
CDLC, is responsible for assisting the Cook at the CDLC in daily management of the kitchen. There is a responsibility to assist in food
preparation, set up carts, provide meal delivery, wash dishes, and maintain storage. This position involves an understanding of food service
and sanitation as it applies to licensing requirements and accreditation standards.

What you’ll do:

• – Assisting the cook with the essential functions required to operate the kitchen.
  * Setting meal carts and delivering meals to
  classrooms.
  * Cleaning and sanitizing the kitchen and all equipment.
  * Gathering carts and dishes, washing and sanitizing dishes, and
  replacing dishes.
  * Assisting the cook in preparation of meals.
  * Supporting the cook with organization, inventory, documentation,
  cleanliness, and sanitation.
  * Assuming the duties of the cook in the absence of the cook.
  * Performing other job-related duties as
  assigned.

Education, experience, and other requirements:

* High school diploma.
* One year
of relevant experience.
* Current Serv-Safe Credential (or willingness to complete within 30 days from date of hire).

Preferred Qualifications:

* Degree in Dietetics, Nutrition, Food Service Management, or similar.
* Multiple
years’ experience in food service.
* Experience working with the CACFP.