Line Cook - Part Time - San Diego Zoo Safari Park

San Diego Zoo Wildlife Alliance•Escondido, CA

1d•$24•Onsite

About The Position

San Diego Zoo Wildlife Alliance is a nonprofit international conservation leader, committed to inspiring a passion for nature and creating a world where all life thrives. Empowering people from around the globe to support our mission to conserve wildlife through innovation and partnerships, we support cutting-edge conservation, and bring the stories of our work back to our two world-famous front doors — the San Diego Zoo and San Diego Zoo Safari Park — giving millions of guests, in person and virtually, the opportunity to experience conservation in action. The deep and extensive knowledge gained from more than a century of experience in wildlife care, health, veterinary services, nutrition and conservation makes us invaluable in the global effort to save species. Our team members play a crucial role in driving our conservation efforts forward and bringing us closer to a world where all life thrives. The Line Cook works under minimal supervision performs a variety of moderately difficult duties and exceeds expectations in the preparation and cooking of food in large quantities. This position reports to the Senior Line Cook and Sous Chef.

Requirements

Education, training and/or experience which clearly demonstrate the ability to perform the essential functions, knowledge and skills listed; an example would be experience as a cook or fry cook
Experience in other restaurants and operations such as catering or fine dining; a degree in culinary arts is desirable.
Completion of a commercial cooking apprenticeship or other vocational training certificate programs/ and or experience.
Proper preparation and cooking methods for a wide variety of food items
Proper usage and care of commercial kitchen equipment and utensils
Sanitation and safety methods for food preparation and handling
Inventory control procedures and best practices
Informational Zoo facts
Effective customer relations skills
Effective leadership skills
Cook and bake food in large quantities
Understand recipes and menus
Evaluate food condition, doneness, and decorations
Operate commercial equipment and utensils correctly and safely
Train and supervise cooks and kitchen helpers
Communicate effectively (written and verbal)
Keep simple records
Use cash register (as needed)
Accurately complete the period-end inventory
Maintain a passing grade on Environmental Health Department tests
Work in a high volume, fast-paced environment
Work in a team environment and motivate others in a diverse environment
Multi-task and prioritize
Follow directions effectively
Be a role model in all areas of performance
Deal tactfully and courteously with others in a diverse environment
Perform each essential job function at a high level

Nice To Haves

Experience in other restaurants and operations such as catering or fine dining; a degree in culinary arts is desirable.

Responsibilities

Assists chef and Senior Line Cook in the overall planning and supervision of the kitchen
Understands and Executes Complex Recipes
Ensures Correct Plate Presentation
Maintains Speed of Service
Assists chef in menu planning
Prepares and cooks menu items
Ensures that preparations are complete for the day's menu
Prepares main and side dishes for banquets and buffets
Follows proper plate presentation and garnish set up for all dishes
Ensures that the kitchens are maintained in a clean and orderly condition
Oversees daily food preparation
Corrects issues that affect food production, service or quality
Provides support to the chefs, manager, supervisor, senior line cook and lead of the area
Assists with new hire training and mentors staff
Engages in the organization’s mission and vision
Adheres to all SDZWA and department policies and practices