Cook II - Floater

About the Role

The Cook II – Floater prepares fresh ingredients with the Chef’s direction, including slicing, marinating, boning, and other basic preparation techniques. This position requires adherence to health codes, maintaining food quality standards, and a clean and organized environment. Flexibility to provide aid in various kitchen areas is essential.

Responsibilities

• Review daily menu assignments with the Chef and prepare ingredients per direction. Assignments change daily based on business needs.
• Ensure preparation is completed and communicate with the Chef on recipes and portions.
• Batch cook during meal service based on demand, ensuring proper presentation and garnishing.
• Ensure ingredients are covered, labeled, and stored properly; verify entrees are prepared to proper temperatures.
• Assist with catering preparation as needed and cross-train on cold and hot food stations.
• Maintain a clean and sanitary workspace during and after meal preparation, including sanitizing workstations.
• Set up and maintain stations during meal service; break down and clean stations afterward.
• Perform weekly deep cleaning of workstations, including hoods, stoves, and ovens.
• Follow food preparation and sanitation directives as established by the Health Department and internal policies.
• Adhere to safety protocols, including keeping work areas clean and free of hazards.
• Perform other duties as assigned, including daily, weekly, or monthly cleaning and cross-training.
• Regular attendance is required; inability to meet attendance requirements may affect employment.

Requirements

• High school diploma or GED, or equivalent combination of education, training, and experience.
• Minimum of two years’ experience in high-volume line cooking or production cooking in a full-service dining establishment.
• California Food Handlers Card required.
• Knowledge of food sanitation policies and procedures.
• Experience working in a fast-paced commercial kitchen using commercial equipment.
• Advanced knowledge of basic food products (meat, poultry, fish, produce, dry goods) and specialty cuisine ingredients.
• Working knowledge of standard and specialty kitchen equipment (e.g., woks, rotisseries, smokers, teppanyaki grills).
• Advanced knife skills and ability to perform all basic cooking methods.
• Ability to prepare food from scratch and perform simple arithmetic for food and beverage preparation.
• Flexibility to work in different areas of the Dining Hall and assist others as needed.
• Professional communication and ability to work cooperatively with others.
• Ability to work with minimal supervision, using organizational and time management skills.
• Ability to follow job-related instructions in English, both orally and written.

Schedule

This is a full-time, 9-month position aligned with the academic calendar. Regular hours are 40 hours per week, 5 days per week, with a variable schedule based on business needs. Overtime, holiday, weekend, and evening work may be required.

Pay

The approximate pay range is $23.00 - $26.00 per hour.

Benefits

• Health, dental, and vision plans.
• Flexible spending accounts and health savings accounts.
• Paid vacation, sick, and holiday time.
• Retirement benefits.
• Basic and voluntary life insurance.
• Dependent tuition remission.
• Ride share incentives.

Physical Requirements

• Ability to stand, walk, bend, climb, push, pull, stop, twist, stretch, squat, and reach.
• Ability to lift up to 50 pounds from floor to waist level without assistance.
• Ability to work on feet for prolonged periods.
• Must satisfactorily complete a post-offer functional physical agility test.

Additional Information

• A uniform is required and will be provided.
• Employment is contingent upon passing a full consumer background check and post-offer physical agility test.
• This is a non-exempt, benefits-eligible position reporting to the General Manager of Bon Appétit.