Cook II - Parkside Dining Hall

Job Description

Job Description

JOB SUMMARY

Under the direction of the Cook III or above, the Cook II preps, cooks and dispenses food for students, faculty, staff and guests. Assists the Cook III or above in prepping and cooking weekly meals.

1. Preps, cooks and dispenses food for students, faculty, staff and guests.
2. Coordinates and prepares food items for salad bars, grill areas, sandwich bars, franchise kiosks and other food areas.
3. Supervise food preparation activities to ensure recipe adherence, quality control, timeliness, safe food handling practices and attractive food presentation techniques.
4. Coordinates daily activities, including assisting in line service and dish room.
5. Compliance with all required safety and health regulations and procedures. 
6. Supports Chef and leadership in recipe development
7. Maintain cleanliness and sanitation of all equipment and all areas of the kitchen.
8. Prepare and follow menus, recipes and formulas.
9. Prepare and cook all food groups and use appropriate judgment for quality, including quantities necessary for groups of varying sizes.
10. Receive, verify, sort and stock supplies. Inspects delivered items to ensure quality standards are met.
11. Provides support by monitoring or guiding other kitchen staff employees as needed.
12. May assist in cost control monitoring, including inventory management
13. Complies with all Beach Shops policies and HACCP standards
14. Observes and test all foods by tasting, smelling, and piercing with fork to observe that it is cooked prior to serving and works to assure maintenance or proper temperature of food items.
15. Fielding suggestions, criticisms and compliments to evaluate acceptance of the menu.
16. Inspecting delivered items to ensure quality standards are met.
17. Ensures all food is stored in proper containers and at proper storage and holding temperatures
18. Maintaining accurate records to determine amounts of food to prepare
19. Compliance with all required safety and health regulations and procedures
20. Ensures that all necessary opening and closing kitchen procedures has been performed
21. Follow standard weekly menus ensuring that the handling, preparation, display and quality of food products are standardized.
22. Ensures that a quality product is prepared and served in a timely manner
23. Other duties as assigned, reasonably within the scope of the job

Work Schedule

Work shifts will be assigned during regular Residential Dining operating hours, which are typically Monday through Friday from 6AM to 9PM, and Saturday and Sunday from 9AM to 7:30PM. Shifts may vary to include mornings, afternoons, evenings and nights. The work schedule is aligned with the CSULB Academic Calendar, with peak activity during academic semesters and reduced hours during academic breaks, depending on operational needs. Occasional support for campus and organizational events may be required, which will include evenings and weekends. The employee is expected to work a full-time schedule, however, work is activity-dependent, and there may be weeks with little or no scheduled hours.

Physical Demands

The employee must frequently be able to stand and exert well-paced mobility throughout the entire shift. The employee must be able to frequently use manual dexterity and eye-hand coordination (for use of food service equipment). The employee must frequently be able to lift and/or move a minimum of 50 pounds and frequently use upper body strength required for mixing and carrying pots and pans. There will be long periods of time standing on their feet and moving around and the employee will be occasionally required to sit, climb, balance, bend at the waist, push or pull, reach above shoulder level, stoop, and kneel. The employee must comply with the University’s rules and regulations as well as the Beach Shops.

Work Environment

The employee is regularly in a traditional dining services and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area. Cold temperatures are exposed in refrigeration area. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Regularly works with chemicals used in cleaning and sanitizing equipment and all kitchen areas. 

Education and/or experience

The employee must be 18 years of age or older. A high school diploma or high school equivalent is preferred. Three to five years minimum work experience as a cook is preferred. The employee must have experience in preparing high volumes of multi-cultural foods for breakfast, lunch, and dinner.

Certificates, Licenses, Registrations

The employee must have the California Food Handler Card OR the ability to obtain the CA Food Handler Card within the first 30 days of employment.

Knowledge and Abilities

The employee must have knowledge of food quality, food standards, and food service equipment. The employee must demonstrate proficiency in both written and verbal communication in English. The employee must have the ability to follow written and verbal instructions regarding safety procedures. They must attend all employer provided trainings. The employee must also be capable of developing and maintaining effective working relationships at all times and demonstrate cooperative behavior with a diverse population of staff, students, and co-workers. The ability to understand and comply with University and Beach Shops policies and procedures is required.

BACKGROUND CHECK  A background check (including criminal records) must be completed satisfactorily before any candidate can be offered a position with the Beach Shops at the CSU. The Beach Shops will make a conditional offer of employment, which may be rescinded if the background check reveals disqualifying information, and/or it is discovered that the candidate knowingly withheld or falsified information. Failure to satisfactorily complete the background check may affect the application status of applicants or continued employment of current employees who apply for this position.

Note: This is a union position. Please contact Human Resources with questions.