Cook

Cook at Fleet Science Center Cook at Fleet Science Center in San Diego, California Posted in 2 days ago.

Type:

Part-Time Job Description:

Job Summary The Fleet Science Center's Café Cooks will support the daily needs of the Café Operations team, by carrying out all back-of-house kitchen duties including food preparation, expediting orders, working and maintaining commercial kitchen equipment, dishwashing and inventory management. This role will also cross train with front-of-house café and concessions team members to ensure smooth operations of all food and beverage spaces. Reports to : Assistant Director of Business Operations.

Responsibilities and Duties Culinary Execution:

Cuts, prepares, and cooks a variety of hot and cold foods including meats, cheeses, sandwiches, bowls, wraps, salads, and pizza with a focus on plating consistency and ticket timing.

Equipment & Maintenance:

Safely operates and maintains commercial kitchen equipment (ovens, grills, slicers) in accordance with Health Department cleanliness and safety standards.

Inventory Management:

Stocks hot/cold cases and displays, fridges and freezers; checks in-stock product dates to ensure freshness and strict adherence to FIFO (First In, First Out) rotation.

Merchandising:

Assists supervisors in organizing and displaying volume and seasonal items to maximize sales potential.

Documentation:

Completes spoilage, sampling, temperature, and sweep worksheets as required.

Professionalism:

Arrives at the workstation on time, appropriately groomed, and ready to work; attends all required training and meetings.

Customer Service:

Provides excellent service, addresses customer needs promptly and effectively; answers questions regarding ingredients or preparations courteously.

Safety & Sanitation:

Follows all established procedures, including health and sanitation guidelines and safe work practices; immediately reports safety hazards or equipment violations.

Operational Support:

Performs opening, mid, and closing duties; assists with periodic inventory checks and counts.

Concessions Support:

Cross-trains on concessions stand operations to ensure full coverage of Fleet food and beverage operations.

Dish Support:

Participate in washing dishes as needed or assigned.

Technical Skills:

Proficient knife skills and the ability to use scales and measuring tools for recipe consistency. One year of experience in a commercial kitchen, deli, or food preparation environment preferred. Candidates without prior experience but demonstrating a strong work ethic, passion for the culinary industry and basic knowledge of food safety will be considered.

Compliance:

Must possess (or be able to obtain on the first day) a valid Food Handler's Permit or ServSafe certification as well as an RBS certificate.

Communication:

Strong attention to detail and a willingness to work as part of a high-functioning team.

Adaptability:

Ability to follow complex recipes and manage time effectively in a fast-paced environment with a sense of urgency.

Interpersonal:

Ability to deliver information clearly and respectfully to fellow Team Members, customers, and vendors. Ability to work flexible schedules, including nights, weekends, and holidays. Physical Requirements / Working Conditions Must be able to lift 50 pounds. Work is performed primarily standing/walking for entire shift.

Hand use:

single grasping, fine manipulation, pushing and pulling.

Work requires the following motions:

bending, twisting, squatting, reaching, and lifting.