Temporary Cook

Details•San Diego, CA

19h•$18 - $19

About The Position

This is a part-time, temporary, retirement benefit position with an anticipated end date of June 1, 2026. The appointment is renewable at the discretion of the University and dependent upon performance and continued funding. The University seeks an individual with a strong interest in working in a mission-driven, faith-based institution. The role of a Part Time Cook is working with the campus community and the responsibilities of the position are significantly tethered in the university’s contemporary Roman Catholic mission. The Cook is responsible for providing skilled assistance in the supervision and preparation of all food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards.

Requirements

Graduation from high school or GED equivalent.
At least 2 years of related experience.
Ability to work with minimal supervision.
Knowledge of proper cook times, temperatures, and food preparation procedures and techniques.
Understanding of basic sanitation and safety requirements.
Strong communication skills and problem-solving abilities.
Ability to organize work and materials for maximum productivity.
Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.
Must complete a 3-hour sanitation class as required by the San Diego Health Department.
Must complete the University’s Hazmat Communication Program.
Must complete an 8-hour Serv Safe as required by the San Diego Health Department.
Must be able to work a varied hourly work schedule, including evenings, weekends, and holidays.
Must be able to work a flexible schedule during intersession and summer conference periods.
Must have excellent personal hygiene because of contact with food and food products.
Successful completion of a pre-employment background check.

Responsibilities

Participates in the quality and quantity preparation of all menu items.
In the absence of the direct supervisor, has complete responsibility for the preparation of specified meals.
Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation.
Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed.
Inspects work area for any problems or discrepancies and reports findings to supervisor.
Assists in forecasting proper quantity preparation for each item served.
Follows correct methods of preparation.
Makes products to specification and reviews recipes with supervisor for variances in the finished product, including yield, appearance, taste, and texture.
Ensures proper product portioning.
Follows sequential production time frames as established by the supervisor for maximum quality control.
Responsible for the timely delivery, setup, and dispensing of menued items as specified.
Assists in the completion of production/event records.
Verifies quantity and quality of all incoming products.
Ensures proper rotation and storage of all products.
Operates all kitchen equipment properly.
May assist in the determination and ordering of products and supplies.
Assists in research, development, and testing of new recipes and menus.
Attends weekly production meetings.
Maintains good customer relations through attitude, appearance, and attention to detail in daily work.
Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance, and temperature.
Assures that all foods are attractively garnished and appropriately displayed.
Ensures that products are not held longer than establishing holding time frames.
Services customer/guest needs with the appropriate sense of business urgency to provide quality service.
Reports feedback from the customer to the supervisor and/or area manager.
Provides input on menu and special meals in weekly production meetings.
Implements and maintains proper safety and sanitation standards in the workplace.
Utilizes proper food handling methods and techniques.
Assists in all scheduled cleanup operations.
Operates equipment in an energy-efficient manner.
Uses an efficient startup/shutdown schedule for equipment.
Maintains excellent personal hygiene, including care of uniforms, shoes, and head covering.
In the absence of a supervisor, responsible for the security of the unit.
Maintains kitchen cleanliness/sanitation during operation.
Does not participate in unsafe acts and sets a good example for other workers.
Reports all accidents and/or injuries to supervisor immediately.
Reports all equipment maintenance problems to the supervisor.
Knows the location of fire extinguishers and Ansul System pull stations and how to use them.
Knows and follows all University and Dining Services policies and procedures.
Assist in monthly inventory.
Other duties as assigned.