Full Time - Campus Catering Banquet Cook
About the role
This Full Time position is located on the Aztec Shops campus catering team. The role involves preparing and cooking food according to recipes and instructions provided by the Catering Chef, Sous Chefs, and Kitchen Manager. Additional duties may include food prep, cleaning, organizing inventory, and assisting with inventory processes.
Responsibilities
- Prepares food products as assigned by Catering Chef, Sous Chefs, and Kitchen Manager, following established recipes and standards.
- Able to read and understand prep sheets as well as event sheets.
- Ensures product quality by following food handling procedures and sanitation guidelines in accordance with policy.
- Operates, maintains, and cleans 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 a tasty, eye-appealing manner with correct seasoning.
- Uses basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
- Knows or is capable of learning classic culinary techniques.
- Sets up, breaks down, works, and cleans the various stations in the kitchen (pantry, broiler, sauté, pasta, and expedite).
- Records Pre and Post Production quantities for production reports.
- Breaks down the received delivery orders and stores the product properly.
- May assist in the cleaning of equipment, tools, or pans.
Requirements
- The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; plus at least one year of experience in a full production kitchen; or equivalent combination of education and experience.
- Food Handler certificate from County of San Diego preferred.
Qualifications
- Ability to read, write, and understand English.
- Ability to follow verbal and written instructions, guidelines, and objectives.
- Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply, divide, and comprehend conversion charts.
- Ability to apply common-sense understanding to carry out general written or oral instructions.
- 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 to use a variety of equipment and utensils.
- Physical communication to talk and express, and hear and perceive sounds.
- Physical demands include standing or moving for prolonged hours, communicating, tasting, smelling, handling objects, utensils, tools, and controls. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. Must occasionally lift and/or move up to 50 pounds.
Skills
- Knowledge of classic culinary techniques.
Benefits
- No explicit benefits mentioned in the job posting.
Pay
Compensation: Pay Rate: $21.00–$23.00 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.
Schedule
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.