Line Cook - Cloverfield Services Center

The People Concern•Santa Monica, CA

1d•Onsite

About The Position

The Line Cook prepares and cooks the daily menu, serves meals during meal times, and delivers and serves meals at other sites. The role also shares responsibility with other staff for kitchen cleaning and inventory. The position is full-time, non-exempt, and non-management, and is based 100% onsite at Cloverfield Services Center. The schedule is Thursday through Monday, 6:00 a.m. to 2:30 p.m.; weekend and holiday work is required as necessary. The Line Cook follows departmental procedures and food-service regulations, maintains food quality and presentation, prepares sufficient quantities for service, and handles perishable foods to limit waste. The role includes receiving and storing deliveries, maintaining kitchen and cafeteria cleanliness and equipment, managing expired products, and transporting meals or equipment between sites. The position requires a high school diploma or equivalent, at least three years of experience in a high-volume commercial kitchen or catering operation, a valid California driver’s license and acceptable driving record, and a reliable vehicle suitable for transporting food.

Requirements

High school diploma or equivalent.
At least three years of experience working in a high-volume commercial kitchen or catering operation.
Current, valid California driver’s license with an acceptable driving record and a reliable vehicle.
Ability to transport food in a personal vehicle and drive for pickups and deliveries.
Ability to read, speak, and understand directions in English.
Ability to take direction and assist with planning and/or preparing 500 or more meals daily according to schedule.
Ability to work weekends and holidays as necessary, and between 6:00 a.m. and 2:30 p.m.
Pleasant attitude and customer-service orientation at all times.
Current California Food Handler’s Certificate.
Ability to intermittently stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less.

Nice To Haves

ServeSafe certification.
Culinary school or career-development cooking school.

Responsibilities

Prepare and serve menu items according to established departmental policies and procedures.
Ensure food presentation meets established standards and prepare enough food to meet demand.
Handle produce and other perishables efficiently to reduce spoilage and waste.
Prepare and present food in compliance with applicable city, county, state, and federal food-service regulations.
Serve food in a friendly and efficient manner, in proper portions, and at the correct temperature and quality.
Set up, maintain, and break down the serving table or line when available.
Receive and store deliveries.
Continuously clean the kitchen, cafeteria, and serving area; maintain food storage and refrigeration areas, equipment, and serving counters.
Dispose of expired or near-expiry products.
Deliver meals and/or pick up equipment; load and unload meal containers and other freight, and secure loads for safe transport.
Check agency-related email, text messages, and voicemail regularly to maintain communication with other departments.
Assist with meal planning and/or preparation for 500 or more meals daily according to schedule.
Work weekends and holidays as necessary.