Cook, Temporary

South Coast Botanic Garden Foundation•Palos Verdes Peninsula, CA

23h•Onsite

About The Position

South Coast Botanic Garden’s mission is to connect ALL to the wonders of nature and create offbeat experiences that inspire stewardship and sustainability. The 87-acre destination is an oasis of formal garden collections and natural walking trails founded atop the most unlikely of beginnings — a sanitary landfill. Today, South Coast Botanic Garden (SCBG) stands as a testament to the regenerative power of nature and the possibilities for land reclamation as it continues to transition from landfill to landmark. The stunning Dorothy and John Bohannon Rose Garden is a signature experience, along with the show-stopping Living Wall, a long-term exhibit of eight remarkable large-scale works of fine art sculpture, a seasonal butterfly pavilion, annual public programs and rotating traveling exhibitions. Programs invite guests to interact with nature through music, craft, science, and wellness activities. Even more excitement is ahead with the creation of a 3.5-acre Marilyn and John Long Children and Family Garden scheduled for completion in the coming years. There has never been a better time to join this dynamic team. SCBG fosters an environment where strategic focus and cultural health work hand-in-hand, ensuring alignment and resilience. The ideal candidate displays a grateful and positive outlook, wholeheartedly supports SCBG’s mission to connect ALL to the wonders of nature, and has the grit necessary to grow with the Garden. Candidates should be excited to collaborate cross-functionally and contribute to the organization’s strategic goals.

Requirements

Previous professional kitchen experience is not required; training will be provided.
Basic knife skills and familiarity with commercial kitchen tools and equipment are preferred.
Must possess a valid California Food Handler Card or obtain one within the timeframe required by SCBG and applicable law.
Ability to understand and follow recipes, food-preparation instructions and safety procedures.
Ability to work effectively in a fast-paced, team-oriented environment.
Dependable attendance and punctuality are required.
Must be available to work both Saturdays and Sundays.
Availability for evenings, holidays, festivals and special events may also be required based on operational needs.

Nice To Haves

Basic knife skills and familiarity with commercial kitchen tools and equipment are preferred.

Responsibilities

Prepare ingredients for menu items, including washing, chopping, portioning, measuring and mixing.
Cook and assemble concession-style foods, including burgers, fries, tacos, pretzels, hot dogs and sandwiches, following established recipes and instructions from the Chef or supervisor.
Maintain established standards for food quality, portion control and presentation.
Monitor food during preparation and service to ensure proper cooking temperatures, freshness and quality.
Replenish food and supplies as needed during high-volume service.
Set up and break down cooking stations, fryers, griddles and related equipment before and after each shift.
Label, date, rotate and properly store food and ingredients.
Follow all applicable food safety, sanitation, temperature-control and food-handling requirements.
Maintain clean and organized food-preparation, cooking, storage and service areas.
Safely operate kitchen equipment and immediately report damaged or malfunctioning equipment.
Follow all Garden safety procedures and promptly report hazards, injuries or unsafe conditions.
Work cooperatively with cooks, food runners, cashiers and other team members to ensure efficient and timely service.
Assist with dishwashing, cleaning, trash removal and restocking as assigned.
Communicate low inventory, food-quality concerns and equipment issues to a supervisor promptly.
Assist with food-service operations in different Garden locations based on event and operational needs.
Perform other related duties as assigned.
Occasionally serve guests at concession counters, food booths or event stations.
Provide courteous, professional and timely service.
Respond appropriately to guest questions and refer concerns to a supervisor when necessary.