"Cook II Lead (Barstow, CA)"

It is an exciting time to join Cal State Fullerton as we are an in demand comprehensive University that is driven to shape the future of education and foster a vibrant community of diverse students, faculty, staff, and administrators who uphold values of inclusive excellence, free speech, and an environment free from discrimination. We are continuously seeking individuals from various career disciplines that share the University's mission and core values. We warmly welcome you to consider joining the Titan Community where minds expand and opportunities flourish.

About the Position:

The California Desert Studies Consortium was established in 1974 as an academic collaboration among seven California State University campuses. The mission of the Consortium is to encourage the understanding of, and appreciation for, the California deserts by developing student academic skills and public awareness through a desert studies program which includes instruction, research, and special programs. We seek an exceptional individual to join our team as the Cook II Lead. The ideal candidate in this role should have a positive attitude and an active, energetic mind that is characterized by highly ethical practices and a commitment to diversity, openness, flexibility, integrity, and kindness.

Under general direction, the Cook II Lead plans, organizes, and oversees the preparation, cooking, and dispensing of food; oversees the maintenance of culinary equipment, supplies, and work areas; and monitors and orders supplies. The Cook II Lead performs more responsible and complex tasks required in preparing, cooking, and serving a variety of food and beverage items; cleaning and maintaining culinary utensils, equipment and work area; providing instruction and training to other employees and kitchen users, and solving work problems; inspecting personnel and working areas to assure maintenance of hygienic, safety, and sanitation standards; keeping records and purchasing, ordering, receiving, inspecting, storing, and inventorying supplies. Other duties as assigned.

Essential Qualifications: Equivalent to one year of experience performing the duties of Cook I - Lead or equivalent to two years of experience in a lead capacity over cooks and/or food service workers with the responsibility for planning and scheduling the preparation, cooking, and serving of meals for at least 250 persons a meal.

Working knowledge of kitchen sanitation and safety measures; food handling sanitation; principles, procedures, and equipment used in the storage, care, preparation, cooking, and dispensing of food in large quantity; methods and procedures used in the operations, cleaning and care of utensils, equipment and work areas; food values; nutritional and economical substitutions within food groups.

Ability to plan menus; lead and instruct others in appropriate methods of food handling and cleanup techniques; communicate effectively; solve work problems; adjust priorities; make necessary changes in duties and methods; and make sound decisions.