Seasonal Part Time - Snapdragon Stadium Lead Cook

About the role

Seasonal Part Time - Snapdragon Stadium Lead Cook

Compensation

Pay Rate: $21.75

Essential Duties and Responsibilities

• 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.
• Operates, maintains and cleans grill, kitchen and production equipment in a safe and efficient manner.
• Affords support to general food service production and assumes responsibilities in absence of Sous Chef.
• Communicate order needs with purchasing department.
• Work with FOH, Food Preps on daily production.
• Culinary staff training including food preps.
• 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.
• Understanding of/or willingness to learn; 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 order and stores the product properly.
• May assist in the cleaning of equipment, tools, or pans.

Minimum Qualifications and Standards

• The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree is required; plus at two years of experience in a full production kitchen; or equivalent combination of education and experience.
• Preferred: A degree or certificate of completion from an accredited culinary school; plus at least two years of hands-on experience in a high volume food service operation, hotel or restaurant.
• A Food Handler’s certificate from the County of San Diego is preferred.

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.

Physical Demands

While performing the duties of this job, the employee is frequently required to stand or walk for prolonged hours, taste and smell; handle, objects, utensils, tools, or 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. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision.

Working Conditions and Hazards

Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days.

Background Check Information

A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd.

Our Organization

Aztec Shops, Ltd., founded in 1931, is a non-profit corporation that functions as an auxiliary of San Diego State University. As a “self-sustaining” non-profit SDSU auxiliary, Aztec Shops operates without subsidy from the University or the State. The corporation manages a variety of services including operation of SDSU Campus Stores, SDSU Dining, SDSU Conference Services, SDSU Licensing, and Commercial and Residential Real Estate properties surrounding campus.

Our Mission Statement

Aztec Shops, Ltd., strives to advance the priorities of San Diego State University and enhance the quality, affordability, and accessibility of every student’s educational experience and success. Aztec Shops is a leader in comprehensive, sustainable and innovative practices and is responsive to the SDSU community, contributing strategically and financially for the greater good of the University, its students and student programs.

Our Values

• Integrity, honesty, transparency and responsibility -- among all Aztec Shops employees and leadership staff.
• A culture of open communication, mutual respect and belonging -- in every facet of our work.
• Our partnership with San Diego State University -- with students as the main priority, we actively participate in the advancement of the strategic long-term and immediate short-term needs and goals of the University.
• Our professional staff -- Aztec Shops has created a unique culture that encourages a positive work environment and allows for work-life balance and opportunities for advancement.
• Our student employees -- we take a student-centric approach to management so when students work for us, they become part of the Aztec Shops family and will be taught valuable life and professional skills needed to become socially responsible global citizens.
• The principles of responsible environmental stewardship -- Aztec Shops is committed to supporting a resilient and sustainable university community by using innovative practices with transparency, fairness, efficiency, and accountability in alignment with the University’s goals.