BBC Kitchen Staff / Line Cook

American Jewish University•Simi Valley, CA

6d•Onsite

About The Position

The Line Cook is responsible for preparing, cooking, and presenting high-quality food items in accordance with established recipes, health and safety regulations, and AJU Hospitality standards. Working under the direction of the Head Chef, the Line Cook supports daily food service operations, catering functions, special events, and campus dining services. This position plays a critical role in ensuring food quality, kitchen cleanliness, operational efficiency, and exceptional customer service for students, faculty, staff, guests, conference attendees, and community members. The ideal candidate is a team-oriented culinary professional who thrives in a fast-paced environment, demonstrates strong attention to detail, and is committed to maintaining the highest standards of food preparation, sanitation, and hospitality.

Requirements

High school diploma or equivalent.
Minimum of two (2) years of experience in a commercial kitchen, restaurant, catering operation, or institutional food service environment.
Knowledge of food preparation techniques, kitchen equipment, and food safety practices.
Ability to work efficiently in a fast-paced, high-volume environment.
Strong organizational and time-management skills.
Ability to follow written and verbal instructions.
Ability to work independently and as part of a team.
Must be able to maintain predictable and reliable attendance.
Availability to work evenings, weekends, holidays, and extended hours as needed.
Valid Food Handlers Certification Card (or be able to take a company provided course within 30 days of hire).

Nice To Haves

Experience working in catering, higher education, hospitality, conference center, camp, or event environments.
Knowledge of kosher food preparation and the laws of kashrut.
Bilingual in English and Spanish.

Responsibilities

Prepare and cook menu items according to recipes, portion standards, and presentation guidelines.
Assist with food preparation for daily meal service, catering events, conferences, camps, retreats, and special campus functions.
Ensure consistency, quality, and timely production of all food items.
Properly store, label, and rotate food products following FIFO (First In, First Out) procedures.
Assist with menu preparation and special dietary accommodations as directed by the Head Chef.
Maintain appropriate food temperatures and safe food handling practices.
Assist with receiving, inspecting, and storing food deliveries.
Maintain a clean, organized, and efficient workstation throughout each shift.
Assist with kitchen opening and closing procedures.
Support inventory management by monitoring stock levels and notifying the Head Chef of shortages.
Operate kitchen equipment safely and report maintenance or repair needs promptly.
Assist in preparing kitchen areas for inspections and audits.
Adhere to all Health Department regulations, food safety standards, and AJU policies.
Follow ServSafe guidelines and maintain a sanitary work environment.
Ensure proper cleaning and sanitizing of equipment, utensils, and food preparation areas.
Participate in routine kitchen deep-cleaning activities.
Follow all workplace safety procedures and immediately report accidents, injuries, or unsafe conditions.
Work collaboratively with the Head Chef, kitchen staff, dishwashers, and hospitality team members.
Assist with training and mentoring new kitchen staff as assigned.
Maintain professional and respectful communication with coworkers and customers.
Support special projects and hospitality initiatives as assigned.
Assist with catering setup, food presentation, and service as needed.
Participate in staff meetings and training programs.
Perform other related duties as assigned by the Head Chef or Senior Directors in Hospitality Department.