Cook I - Retail Dining

Forty-Niner Shops; Long Beach (CA); Sur place; USD 30 000 - 32 000; Plein temps

Résumé du poste

Forty-Niner Shops is seeking a Cook I to support Beach Shops in Long Beach, CA. You will handle, prepare, and serve foods for retail dining under supervision, mentoring student staff and maintaining food quality.

The role requires adherence to SOPs, health and safety standards, and working with a team in a fast-paced campus dining environment. Shifts vary; compensation is hourly and aligned with campus dining operations.

Qualifications

• Must be 18 years of age or older.
• CA Food Handler Card or ability to obtain within 30 days of employment.
• Two years of cook experience in a fast-paced quick-serve environment preferred.
• Strong communication skills and ability to follow safety procedures.

Responsabilités

• Follows SOPs and health procedures.
• Prepares and serves quality food promptly according to menus.
• Maintains proper food storage and monitoring of holding temperatures.
• Ensures cleanliness and sanitation of work areas and equipment.
• Receives, inspects, and stocks supplies; maintains accurate food prep records.
• Provides training support to student and staff as needed.

Connaissances

Food prep

SOP compliance

Food safety

Team training

Formation

High school diploma preferred

Description du poste

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook I - Retail Dining

Full-time Regular $18.50-$34.80 Beach Shops, Long Beach, CA, US 1 Attachments

3 days ago Requisition ID: 1876

Salary Range: $21.63 To $23.00 Hourly

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 include the following. Other duties may be assigned.

• 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
• Following 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 test all foods, including vegetable and animal proteins, by tasting, smelling, and where appropriate, piercing with 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.
• Receive, verify, sort and stock supplies. Inspecting delivered items to assure quality standards are met
• Maintaining accurate records to determine amounts of food to prepare
• Complies with and sets an example for adherence to all 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

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 include the following. Other duties may be assigned.

• 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
• Following 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 test all foods, including vegetable and animal proteins, by tasting, smelling, and where appropriate, piercing with 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.
• Receive, verify, sort and stock supplies. Inspecting delivered items to assure quality standards are met
• Maintaining accurate records to determine amounts of food to prepare
• Complies with and sets an example for adherence to all 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.

Work Environment

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

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

Note: This is a union position. Contact Human Resources with questions.