Line Cook — Full-Time, Benefits & Growth

University-Village-Thousand-Oaks; Mountclef Village (CA); On-site; USD 29,000 - 33,000; Full time

Benefits offered by this job

PTO

Holidays

Medical

Dental

Vision

Life Insurance

401k with Employer Match

Tuition Assistance

Commuter Reimbursement

Job summary

University Village Thousand Oaks is seeking a full-time cook to prepare and serve a variety of food items based on standardized recipes, including meats, seafood, vegetables and more. Shifts run Monday through Saturday, with Sundays off.

The role involves planning production to align with meal service hours and maintaining high standards of quality and safety. Qualified candidates have at least three years of cooking experience, knowledge of kitchen equipment, and may have culinary education.

Qualifications

• Minimum of three years experience as a cook in a hotel, restaurant, retirement community or similar institution.
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.

Responsibilities

• Prepare and serve all food items based on standardized recipes, including sauces, sautés, boils, braises, roasts, fries, steams, grills, bakes and short order items.
• Prepare meats, seafood, poultry, fish, vegetables and other food items for cooking, ensuring high quality.
• Assist in daily prep, banquets, catering and special events.
• Stock and maintain sufficient levels of food products at line stations.
• Plan production to coordinate with meal serving hours and ensure quality, temperature, and appearance.
• Follow safety procedures when handling kitchen equipment and comply with sanitation and hygiene standards.
• Perform other duties as required by Chefs or supervisor.

Skills

Cook experience

Safety procedures

Kitchen equipment knowledge

Nutrition awareness

Education

Culinary education

Job description

University Village Thousand Oaks is seeking a full-time cook to prepare and serve a variety of food items based on standardized recipes, including meats, seafood, vegetables and more. Shifts run Monday through Saturday, with Sundays off.

The role involves planning production to align with meal service hours and maintaining high standards of quality and safety. Qualified candidates have at least three years of cooking experience, knowledge of kitchen equipment, and may have culinary education.