Cook

Fleet Science Center in; San Diego (CA); On-site; USD 21,000 - 30,000; Part time

Job summary

Fleet Science Center in San Diego, CA is seeking a Part-Time Café Cook to support Element 8 Café operations. You will handle back-of-house duties, food prep, expediting orders, and kitchen maintenance while contributing to a positive guest experience.

The role requires knife skills, one year of kitchen experience, and flexibility to work evenings and weekends. Training for Food Handler/ServSafe permits will be provided, and safety, sanitation, and teamwork are essential to keep the café running

Qualifications

• At least 1 year of experience in a commercial kitchen, deli, or food preparation environment.
• Willingness to obtain Food Handler’s Permit or ServSafe certification, and an RBS certificate.
• Ability to work flexible schedules, including nights, weekends and holidays.

Responsibilities

• Culinary execution: cut, prep and cook hot and cold foods with attention to plating and timing.
• Operate and maintain commercial kitchen equipment safely and cleanly.
• Inventory management and FIFO rotation of products.
• Assist with concessions stand operations and dishwashing as needed.
• Provide courteous customer service and answer ingredient questions.
• Perform opening, mid, and closing duties and support inventory checks.

Skills

Knife skills

Food safety knowledge

Team collaboration

Time management

Communication

Tools

Kitchen scales

Job description

Job Details:

Job Location: Fleet Science Center - San Diego, CA 92101, Position Type: Part Time, Salary Range: $18.75 - $18.75 Hourly, Job Category: Restaurant - Food Service, Job Summary

The Fleet Science Center’s Element 8 Café Cooks will support the daily needs of the Café Operations team by carrying out all back-of-house kitchen duties including food preparation, expediting orders, working and maintaining commercial kitchen equipment, dishwashing, and inventory management. This role will also assist cafe operations to ensure smooth operations of all food and beverage spaces.

Reports to: Assistant Director of Business Operations.

Responsibilities and Duties

• Culinary Execution: Cuts, prepares, and cooks a variety of hot and cold foods including meats, cheeses, sandwiches, bowls, wraps, salads, and pizza with a focus on plating consistency and ticket timing.
• Equipment & Maintenance: Safely operates and maintains commercial kitchen equipment (ovens, grills, slicers) in accordance with Health Department cleanliness and safety standards.
• Inventory Management: Stocks hot/cold cases and displays, fridges and freezers; checks in-stock product dates to ensure freshness and strict adherence to FIFO (First In, First Out) rotation.
• Merchandising: Assists supervisors in organizing and displaying items to maximize sales potential.
• Documentation: Completes spoilage, sampling, temperature, and sweep worksheets as required.
• Professionalism: Arrives at the workstation on time, appropriately groomed, and ready to work; attends all required training and meetings.
• Customer Service: Provides excellent service, addresses customer needs promptly and effectively; answers questions regarding ingredients or preparations courteously.
• Safety & Sanitation: Follows all established procedures, including health and sanitation guidelines and safe work practices; immediately reports safety hazards or equipment violations.
• Operational Support: Performs opening, mid, and closing duties; assists with periodic inventory checks and counts.
• Concessions Support: Cross-trains on concessions stand operations to ensure full coverage of Fleet food and beverage operations.
• Dish Support: Participate in washing dishes as needed or assigned.

Qualifications

• Technical Skills: Proficient knife skills and the ability to use scales and measuring tools for recipe consistency.
• One year of experience in a commercial kitchen, deli, or food preparation environment preferred. Candidates without prior experience but demonstrating a strong work ethic, passion for the culinary industry and basic knowledge of food safety will be considered.
• Compliance: Must be willing and able to partake in training (paid for by the Fleet) to acquire a valid Food Handler’s Permit or ServSafe certification, and an RBS certificate, or already possess those certifications.
• Communication: Strong attention to detail and a willingness to work as part of a high-functioning team.
• Adaptability: Ability to follow complex recipes and manage time effectively in a fast-paced environment with a sense of urgency.
• Interpersonal: Ability to deliver information clearly and respectfully to fellow Team Members, customers, and vendors.
• Ability to work flexible schedules, including potential nights, weekends, and holidays (we are closed on Thanksgiving and Christmas).

Physical Requirements / Working Conditions

• Must be able to lift 50 pounds.
• Work is performed primarily standing/walking for entire shift.
• Hand use: single grasping, fine manipulation, pushing and pulling.
• Work requires the following motions: bending, twisting, squatting, reaching, and lifting.