Prep Cook FT

ISS•San Jose, CA

3d•$24 - $25

About The Position

The Prep Production Cook produces visually appealing and good-tasting food according to Guckenheimer standards. Under the direction of a cook or chef, the employee prepares, seasons, and cooks soups, meats, vegetables, desserts, and other products, and serves customers during meal periods. The position follows recipes and food-safety requirements and may assist other cooks during emergencies or rush periods. The schedule is Monday through Friday, 6:00 a.m. to 2:30 p.m. The role involves working on your feet for up to eight hours per day, excluding breaks, lifting at least 25 pounds, and delivering hot and cold food to campus sites using carts and vans. Employees must follow the dress code and work effectively under pressure and time deadlines during peak periods. All employees are expected to follow Health, Safety, Environment, and Quality (HSEQ) policies, participate in HSEQ training, report potential hazards or compliance concerns, and uphold safety, environmental responsibility, and quality standards. The stated hourly pay range is $23.50–$24.50. Full-time employees are offered medical, dental, life, and disability insurance, as well as a leave program based on employment status. Employment may be contingent on a background check and, where applicable, drug and/or alcohol screening, in accordance with applicable laws and company requirements.

Requirements

Passion for customer service, a positive attitude, and dependability.
Ability to communicate effectively.
Ability to use standard kitchen equipment correctly and safely, including chef’s knives, convection and rotating rack ovens, meat and cheese slicing machines, steamers, mandolins, grills, and broilers.
Knowledge of raw materials, production processes, quality control, costs, and food preparation techniques.
Ability to coordinate work with and follow the direction of a chef or cook.
Knowledge of food cost control methods.
ServSafe certification or a City/State Food Handler Card.
Ability to work on your feet for up to eight hours per day, excluding breaks.
Ability to lift a minimum of 25 pounds.
Ability to work under pressure and meet time deadlines during peak periods.
Must follow the dress code.

Nice To Haves

High-volume catering production experience.
Cash handling or cashier experience.

Responsibilities

Season and cook food according to recipes and experience.
Observe and test foods to determine whether they are sufficiently cooked, including taking temperatures, and adjust seasoning to customer tastes.
Weigh, measure, and mix ingredients according to recipes using kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve it to patrons.
Regulate the temperature of ovens, broilers, grills, and roasters.
Substitute for or assist other cooks during emergencies or rush periods.
Follow all safety rules and actively prevent accidents.
Comply with ServSafe and HACCP programs and principles.
Follow the client company’s service values and ethics.
Deliver hot and cold food to campus sites using carts and vans.
Perform other duties as assigned.
Adhere to HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.