Cook I

BEACON•Rossmoor, CA

1d•Onsite

About The Position

Beacon is hiring a Cook I to prepare and cook high-quality meals in accordance with military dining facility standards. The role supports daily food operations by following standardized recipes, maintaining food safety and sanitation, keeping the kitchen clean, and working with team members to meet timely meal service expectations and military dining requirements. The position is located at Joint Forces Training Base, 4107 Constitution Ave, Building 25, Los Alamitos, California. Hours are full-time, with shifts that vary and may include Monday through Friday, weekends, and holidays. Starting pay is $20.50 per hour. Beacon, formerly VTC Enterprises/LOVARC, has supported adults with developmental disabilities since opening in the 1960s. The Cook I works with the Chef Manager and kitchen staff and may help train and work with individuals with disabilities. The role has no supervisory responsibilities.

Requirements

High school diploma or equivalent.
Must obtain and maintain a ServSafe Food Handler Certification.
Ability to read and understand simple instructions, short correspondence, and memos in English; write simple correspondence; remember oral or written instructions; and read and interpret recipes.
Ability to establish cooperative working relationships with coworkers and management and interact diplomatically with the public.
Ability to perform effectively amid frequent workload changes and competing demands and set priorities according to the importance of responsibilities.
Ability to apply common sense to basic written or oral instructions, consider the consequences of decisions, and recognize and appropriately respond to emergencies.
Ability to multitask and work in a fast-paced environment.
Must be able to work weekends, evenings, nights, and holidays.
Ability to train and work with individuals with disabilities.
Knowledge of sanitation requirements and health code standards.

Nice To Haves

One year of food service experience.
Culinary arts or vocational training.
Prior commercial kitchen experience or experience cooking for large groups.
Previous experience using a grill.

Responsibilities

Prepare food items in accordance with military dining facility guidelines and standards.
Follow standardized recipes and production logs when preparing, seasoning, cooking, tasting, and baking; obtain Chef Manager approval for recipe variations.
Safely and efficiently operate kitchen equipment, including mixers, slicers, ovens, grills, fryers, and steamers.
Measure and mix ingredients; wash, peel, cut, and shred vegetables; and trim and portion meats, poultry, and fish.
Cook menu items such as breakfast foods, hot entrees, starches, vegetables, cereals, sandwiches, pizza, soups, and salads.
Coordinate with the Chef Manager and kitchen staff to prepare and serve meals on time.
Garnish and portion cooked food and place it in serving dishes, steam tables, and food transport carts.
Maintain cleanliness and sanitation of work areas, kitchen equipment, and utensils throughout the shift and after service.
Label, date, and store leftovers and open products according to military and HACCP guidelines.
Monitor and rotate stock to maintain freshness and reduce waste; report shortages and product quality issues to the Chef Manager.
Follow HACCP procedures, food safety protocols, sanitation guidelines, and military dining facility policies and procedures.
Report hazards, accidents, and unsafe practices to the Chef Manager.
Assist with setup, service, and cleanup for special functions and events as directed.
Participate in required training and professional development.
Perform other duties as assigned by the Chef Manager.