Cook I - Event Services (part-time, non-CSULB student)

Forty-Niner Shops, Inc.; California (MO); On-site; USD 25,485 - 47,940; Part time

Job summary

Forty-Niner Shops, Inc. is looking for a Cook I in California to support retail dining services. Responsibilities include food preparation, compliance with health standards, and mentoring student employees. Candidates should be over 18 with a high school diploma and prior cooking experience.

The position is part-time, working varying shifts aligned with the academic calendar. Must possess strong communication skills and be able to lift up to 50 pounds. Opportunities for growth into Cook II roles are available.

Qualifications

• Must have California Food Handler Card within the first 30 days.
• Two years of experience as a cook in a fast-paced environment preferred.
• Ability to follow written and verbal safety procedures.

Responsibilities

• Prepare and serve food in a timely manner.
• Ensure food quality standards are maintained.
• Train and mentor student employees.

Skills

Cooking skills

Communication skills

Food safety knowledge

Education

High school diploma or equivalent

Job description

Cook I - Event Services (part-time, non-CSULB student)

Part-time Regular; Salary Range: $18.50 - $34.80 per hour; Requisition ID: 1838

JOB SUMMARY

Under the direction of the Cook II and above, the Cook I is responsible for handling, preparation, and service of foods for retail dining service operations of the Beach Shops. The Cook I primarily works with student employees, and must foster a learning environment through training, leadership, and mentoring.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Follows all standard operating procedures (SOPs).
• Compliance with all required Long Beach Health Department and OSHA procedures and regulations.
• Ensures that a quality product is prepared and served in a timely manner.
• Follows all menus, ensuring that the handling, preparation, presentation, and overall quality of food products meet the highest standards.
• Ensures all food is stored in proper containers and at proper storage and holding temperatures.
• Observes and tests all foods, including vegetable and animal proteins, by tasting, smelling, and where appropriate, piercing with a fork to observe that the food is cooked prior to serving.
• Regularly handles animal and vegetable proteins through various stages of cooking.
• Inspects working areas and ensures that culinary utensils, equipment and work areas are clean and sanitized.
• Receives, verifies, sorts and stocks supplies; inspects delivered items to assure quality standards are met.
• Maintains accurate records to determine amounts of food to prepare.
• Adheres to Beach Shops policies and procedures.
• May perform functional job task training to newly hired student and non-student staff.
• Adheres to campus and company sustainability initiatives, including food waste management.
• Performs other related job duties as needed or assigned.
• Opportunities for growth may include performance of Cook II job duties and continued mastery of skill.
• Other duties as assigned, reasonably within the scope of the job.

CONDITIONS OF POSITION

The conditions of this position are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Schedule

Work shifts will be assigned during regular Retail Dining operating hours, Monday through Sunday. Shifts may vary to include mornings, afternoons, evenings and nights. The work schedule is aligned with the CSULB Academic Calendar, with peak activity during academic semesters and reduced hours during academic breaks, depending on operational needs. Occasional support for campus and organizational events may be required, which will include evenings and weekends. The employee must be available to work a minimum of 20 hours during the academic semester; however, work is activity-dependent, and there may be weeks with little or no scheduled hours.

Physical Demands

The employee must frequently be able to stand and exert well-paced mobility throughout the entire shift. The employee must frequently be able to use manual dexterity and eye-hand coordination (for use of food service equipment). The employee must frequently be able to lift and/or move a minimum of 50 pounds and frequently use upper body strength required for mixing, carrying pots and pans, and setting up equipment. There will be long periods of time standing on their feet and moving around and the employee will be occasionally required to sit, climb, balance, bend at the waist, push or pull, reach above shoulder level, stoop, and kneel.

The employee is primarily in a traditional dining services and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area. Cold temperatures are exposed in refrigeration area. The employee is regularly exposed to outdoor elements when performing work outdoors. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Work with chemicals used in cleaning and sanitizing equipment and all kitchen areas.

MINIMUM QUALIFICATIONS

Education and/or experience

The employee must be 18 years of age or older. A high school diploma or high school equivalent is preferred. Two years of experience as a cook preparing food in a fast paced quick-serve restaurant is preferred.

Certificates, Licenses, Registrations

The employee must have the California Food Handler Card OR the ability to obtain the CA Food Handler Card within the first 30 days of employment.

Knowledge and Abilities

The employee must demonstrate strong verbal and written communication skills and must have the ability to follow written and verbal instructions regarding safety procedures. The ability to work effectively and cooperatively with a diverse population of students, staff, and coworkers is essential. The ability to understand and comply with University and Beach Shops policies and procedures is required.