Line Cook: Part Time - Julian

YMCA of San Diego County•Julian, CA

2d•$19 - $21•Onsite

About The Position

The Line Cook is responsible for the preparation and execution of diverse menus, combining high-volume culinary production. This role ensures that all meals are prepared with technical precision, exceptional flavor, and consistent quality. Operating in a fast-paced environment, the Line Cook upholds rigorous food safety standards and Cal/OSHA safety protocols. Beyond technical skill, this position provides inclusive, courteous service to all participants and staff while fostering a collaborative, organized, and sanitary kitchen culture.

Requirements

Formal education, usually obtained by a High School Diploma/GED, or training that ensures the ability to read and write at a level necessary for successful job performance
6+ months in general kitchen operations, including food handling, portion control, and use and care of basic equipment and utensils
Current ServSafe Food Protection Manager certification
Must possess or have ability to obtain San Diego County food Handler Certification Card within 30 days of hire
Licensing, state law and our government funders require that staff within YMCA of San Diego County be fingerprinted, prior to reporting to work, and include subsequent arrest notifications
CPR/AED, and First Aid Certification, must include Adult and Child/Infant, obtained within 30 days of hire and must be from one of the following certifying organizations: American Red Cross, American Heart Association, American Safety & Health Institute

Responsibilities

Prepares high-quality meals by following standardized recipes, ensuring consistent flavor, texture, and presentation for every service
Maintains strict adherence to local health department codes, Hazard Analysis and Critical Control Points (HACCP) guidelines, and safety protocols to ensure a sterile and hazard-free kitchen environment
Evaluates food readiness through sensory testing (tasting, smelling) and mandatory use of calibrated thermometers to verify safe internal temperatures
Assists with the receiving and unloading of deliveries, ensuring all dry and refrigerated goods are rotated using the First In, First Out (FIFO) method
Safely and efficiently operates commercial kitchen machinery, including convection ovens, industrial mixers, slicers, ranges, and commercial dishwashers
Collaborates with other cooks and supervisors to adjust priorities during peak service times to ensure a seamless dining experience.
Serves meals to participants and staff with a focus on portion control, speed of service, and a professional, courteous demeanor
Other duties as assigned