Desert Studies Lead Cook (Cook II Lead)
About The Position
The California Desert Studies Consortium was established in 1974 as an academic collaboration among seven California State University campuses. The mission of the Consortium is to encourage the understanding of, and appreciation for, the California deserts by developing student academic skills and public awareness through a desert studies program which includes instruction, research, and special programs. We seek an exceptional individual to join our team as the Desert Studies Lead Cook (Cook II Lead) to plan, organize, and prepare meals for guests that visit the remote field station during the fall, winter, and spring seasons. The ideal candidate in this role should have a positive attitude and an active, energetic mind characterized by highly ethical practices and a commitment to inclusivity, openness, flexibility, integrity, and kindness.
Requirements
- Equivalent to one year of experience performing the duties of Cook I – Lead or equivalent to two years of experience in a lead capacity over cooks and/or food service workers with the responsibility for planning and scheduling the preparation, cooking, and serving of meals for at least 250 persons a meal.
- Working knowledge of kitchen sanitation and safety measures; food handling sanitation; principles, procedures, and equipment used in the storage, care, preparation, cooking, and dispensing of food in large quantity; methods and procedures used in the operations, cleaning and care of utensils, equipment and work areas; food values; nutritional and economical substitutions within food groups.
- Ability to plan menus; lead and instruct others in appropriate methods of food handling and cleanup techniques; communicate effectively; solve work problems; adjust priorities; make necessary changes in duties and methods; and make sound decisions.
- A valid California driver’s license.
- Must have a positive attitude and an active, energetic mind characterized by highly ethical practices and a commitment to inclusivity, openness, flexibility, integrity, and kindness.
Responsibilities
- Plans, organizes, and oversees the preparation, cooking, and dispensing of food.
- Cleans and maintains culinary equipment, supplies, and work areas.
- Purchases and monitors inventory of supplies.
- Performs more complex tasks required in purchasing, preparing, cooking, and serving a variety of food and beverage items.
- Plans meals and traveling long distances to purchase supplies within a budget.
- Cleans and maintains culinary utensils, equipment, preparation and serving areas.
- Maintains hygienic, safety, and sanitation standards.
- Keeps records and submitting receipts and invoices.
- Inspects, stores, and inventories supplies.
- Provides instruction and training to other employees and kitchen users.
- Solves work problems.
- Other duties as assigned.
Benefits
- An array of health plans that include prescription drug coverage
- Dental and Vision coverage
- Income protection benefits including life insurance and disability
- Retirement plan through CalPERS
- Tuition waiver for employees and dependents if eligible
- FlexCash (in lieu of health and dental)
- Employee Assistance Programs
- 15 paid holidays
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What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
No Education Listed
