Cook I - Beachside Dining (part-time, non-CSULB student) at Forty-Niner Shops

Long Beach, California, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Sep, 26

Salary

23.0

Posted On

27 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Food Safety, Sanitation, High Volume Cooking, Menu Following, Inventory Counting, Cost Control, Kitchen Equipment Operation, Communication, HACCP Compliance, Line Service

Industry

Education Administration Programs

Description

JOB SUMMARY Under the direction of the Cook II or above, the Cook I preps, cooks and dispenses food for students, faculty, staff and guests. Assists the Cook II or above in prepping and cooking weekly meals. ESSENTIAL DUTIES AND RESPONSIBILITIES INCLUDE THE FOLLOWING. OTHER DUTIES MAY BE ASSIGNED. 1. Preps, cooks and dispenses food for students, faculty, staff and guests. 2. Coordinates and prepares food items for salad bars, grill areas, sandwich bars, franchise kiosks and other food areas. 3. Regularly handles animal and vegetable proteins through various stages of cooking 4. Coordinates daily activities. 5. Assists in line service and dish room. 6. Compliance with all required safety and health regulations and procedures. 7. Assist Chef with recipes 8. Maintain cleanliness and sanitation of all equipment and all areas of the kitchen. 9. Prepare and follow menus, recipes and formulas. 10. Prepare and cook all food groups and use appropriate judgment for quality, including quantities necessary for groups of varying sizes. 11. Provides support by monitoring or guiding other kitchen staff employees as needed. 12. May assist in cost control monitoring 13. May assist in counting inventory 14. Complies with all Beach Shops policies and HACCP standards 15. Performs other related job duties as needed or assigned. CONDITIONS OF POSITION THE CONDITIONS OF THIS POSITION ARE REPRESENTATIVE OF THOSE THAT MUST BE MET BY AN EMPLOYEE TO SUCCESSFULLY PERFORM THE ESSENTIAL DUTIES AND RESPONSIBILITIES OF THIS JOB. REASONABLE ACCOMMODATIONS MAY BE MADE TO ENABLE INDIVIDUALS WITH DISABILITIES TO PERFORM THE ESSENTIAL FUNCTIONS. Work Schedule Work shifts will be assigned during regular Residential Dining Hall operating hours, which are generally Monday through Sunday from 5:00AM to 10:00PM. Shifts may vary to include mornings, afternoons, evenings and nights. Some campus closure dates, holidays, and special events are required based on contractual obligations. Peak activity occurs during academic semesters, with reduced hours during academic breaks, depending on operational needs. The employee must be able to work a minimum of 20 hours per week; however, work is activity-dependent, and there may be weeks with little or no scheduled hours. Additional hours may be scheduled during peak event periods. Physical Demands The employee must be able to stand and maintain a steady pace of mobility throughout the majority of their shift. Frequent use of hands and fingers is required to handle various serving equipment, including plates, tongs, spoons, and ladles. The employee must regularly lift and/or move items weighing between 40–50 pounds. Extended periods of standing and walking are expected, and the role may occasionally require sitting, climbing, balancing, bending at the waist, pushing or pulling, reaching above shoulder level, stooping, and kneeling. Movement between different operating locations on campus may also be necessary. Compliance with University and Beach Shops policies and procedures is required at all times. Work Environment The employee is regularly in a traditional dining service and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area and dish room, and extreme cold temperatures in the refrigerator. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Regularly works with chemicals used in cleaning and sanitizing equipment and all kitchen areas. MINIMUM QUALIFICATIONS Education and/or experience The employee must be 18 years of age or older. A high school diploma or high school equivalent is preferred. Two years minimum of work experience as a cook is preferred but not required. The employee must have experience in preparing high volume breakfast, lunch, and dinner. Certificates, Licenses, Registrations The employee must have the California Food Handler Card OR the ability to obtain the CA Food Handler Card within the first 30 days of employment. Knowledge and Abilities The employee must possess knowledge of food quality standards, food safety regulations, and the proper use of food service equipment. They must demonstrate proficiency in written and verbal communication in English and are required to attend all employer-provided training sessions. The ability to understand and comply with University and Beach Shops policies and procedures is required. Note: This is a union position. Please contact Human Resources with questions.

Responsibilities

The Cook I is responsible for prepping, cooking, and dispensing food for students, faculty, and guests across various dining areas. They must maintain kitchen cleanliness, follow recipes, and ensure compliance with safety and health regulations.