Part-Time Cook - Culinary Arts & Hospitality

Del Mar College; Corpus Christi (TX); On-site; USD 22,000 - 31,000; Part time

Job summary

Del Mar College is seeking a Cook for the Culinary Arts & Hospitality Management program pool. This part-time, non-exempt position supports the restaurant and banquet services at the Hospitality Institute, working with faculty and students to execute recipes and service timelines.

Responsibilities include food preparation, station setup, and collaboration with the Executive Chef to ensure quality, safety, and cost control.

Qualifications

• Minimum of at least 15 earned college credit hours in Culinary Arts, Baking/Pastry, Hospitality management or related field.
• Minimum of two (2) years of professional cooking experience in a commercial kitchen, bakery, and/or pastry operation.
• Valid Food Handler certification (documentation of current certification is required prior to first day of employment).
• Certified Fundamentals Cook (CFC) certification or higher issued by the American Culinary Federation (ACF) OR must obtain within six (6) months of hire). --

Responsibilities

• Prepare hot and cold menu items according to standardized recipes, portion sizes, and quality standards.
• Set up and stock stations with necessary ingredients and equipment prior to service.
• Assist in prepping ingredients such as chopping vegetables, butchering meats, preparing sauces, and assembling dishes.
• Cook menu items in accordance with established timing and presentation requirements.
• Maintain cleanliness and adhere to sanitation and safety protocols and requirements.

Skills

Culinary knowledge

Time management

Communication

Education

Certificate or Associate degree in Baking & Pastry, Culinary Arts, Hospitality Management

Certified Culinarian Professional (CCP)

Job description

Del Mar College is seeking a Cook for the Culinary Arts & Hospitality Management program pool. This part-time, non-exempt position supports the restaurant and banquet services at the Hospitality Institute, working with faculty and students to execute recipes and service timelines.

Responsibilities include food preparation, station setup, and collaboration with the Executive Chef to ensure quality, safety, and cost control.