Forty Niner Shops
Job Summary:
Under the direction of the department's leadership 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:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
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 and carrying pots and pans. 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 must comply with the University's rules and regulations as well as the Beach Shops.
Work Environment:
The employee is regularly 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 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.
Note: This job is a union position. Please contact Human Resources if you have any questions
Under the direction of the department's leadership 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:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- 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
The requirements listed below are representative of the knowledge, skill, and/or ability required.
- Must be 18 years of age or older
- High School Diploma or GED preferred.
- 2 years of experience as a cook preparing food in a fast paced quick-serve restaurant is preferred.
- Knowledge of food quality, food standards, menu planning, recipe development and food service equipment.
- California Food Handler Card OR the ability to obtain the CA Food Handler Card within the first 30 days of employment.
- Ability to effectively communicate in English both written and oral form.
- Must be dressed and well-groomed in Company approved uniform at all times.
- Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working.
- Ability to follow written and verbal instructions regarding safety procedures.
- Develop and maintain effective working relationships at all times and demonstrating cooperative behavior with a diverse population of staff, students, and co-workers.
- Attend all training provided by employer
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 and carrying pots and pans. 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 must comply with the University's rules and regulations as well as the Beach Shops.
Work Environment:
The employee is regularly 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 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.
Note: This job is a union position. Please contact Human Resources if you have any questions