Full Time - Athletic Nutrition Center Lead Cook

COMPENSATION:

Pay Rate: $23.00-$25.00 per hour

This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs.

In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

Additional information about our compensation scales is available at: www.aztecshops.com/employment

SUMMARY:

Prepares and cooks food, per recipe, for campus residential dining, retail, and catering venues as assigned. Also provides supervisory support to general food service production. Assumes responsibilities in absence of Sous Chef or Chef de Cuisine.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Prepares food products as assigned by production records or submitted orders, following established recipes and standards.
• Ensures product quality by following food handling procedures and sanitation guidelines in accordance with policy.
• Operating, maintaining, and cleaning grill, kitchen, and production equipment in a safe and efficient manner.
• Assists with inventory process accuracy, the recording of spoilage and product transfers, reporting any discrepancies to unit manager or supervisor.
• Takes responsibility for the cleanliness and orderly appearance of the unit or event, including restocking necessary products or supplies and emptying trash receptacles.
• Prepares all food in a timely manner and in an appealing manner according to unit recipes and standards
• Uses basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Understanding of/or willingness to learn classic culinary techniques.
• Helps teach student employees proper cooking techniques, sanitation and cleaning procedures, and supervises student employees during shifts
• Sets up, breaks down, works, and cleans the various stations in the kitchen (pantry, broiler, saute, pasta, dish room, and expo).
• Records Pre and Post Production quantities for production reports.
• Breaks down received orders and stores product properly.
• May assist in the cleaning of equipment, tools, or pans.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School diploma or General Education Development (GED) degree required; plus at least one year of experience in a full production kitchen; or equivalent combination of education and experience.

Food Handler's certificate from the County of San Diego is preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives.

MATHEMATICAL SKILLS:

Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply, divide. Able to comprehend conversion charts. Able to multiply recipes based on production needs.

REASONING ABILITY:

Ability to apply common-sense understanding to carry out general written or oral instruction. Ability to identify and report any deficiencies on invoices or product transfers to supervisor and to identify unusable product, discard, and report to Production Chef. Ability to identify and utilize leftover products to maximize product value.

MANUAL DEXTERITY:

Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is frequently required to stand or walk/move for prolonged hours. Must have the ability to operate food service equipment, including but not limited to; slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. The employee must occasionally lift and/or move up to 50 pounds.

WORKING CONDITIONS AND HAZARDS

While performing the duties of this job the employee is always exposed to food fumes or airborne particles. The employee frequently works near moving mechanical parts, cooking equipment and is exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate.

This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work.

SUPPLEMENTAL INFORMATION:

The person holding this position is considered a mandated reporter' under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5.

Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.