Catering & Concessions Cook

Concessions Cook

The San Mateo County Event Center is a public assembly facility, as well as a full-service food service operation. The concessions cook will produce visually appealing, good-tasting food to SMCEC standards. Meal preparation may be done in an exhibition style for customers to order.

This is an as-needed position, where the schedule will be decided based on specific events or projects, with no regular or set hours.

Essential Functions/Responsibilities

• Prepare, season, and cook menu items (grilling, frying, and more) following SMCEC recipes and guidelines.
• Weigh, measure, and mix ingredients, and oversee basic prep like slicing meats and vegetables.
• Check food quality by sight, taste, and temperature in line with food safety standards.
• Monitor and adjust ovens, fryers, grills, and misc. kitchen equipment.
• Keep concession stand products stocked and merchandised.
• Keep equipment and prep areas clean and organized following SMCEC standards and county health directives.
• Pitch in wherever needed, as directed by Supervisor or Manager

Qualifications

• A strong work ethic, a commitment to quality service, and a real passion for food
• Basic professional cooking skills, plus an appreciation for local and seasonal ingredients and diverse cooking styles
• Knowledge of safety, sanitation, and food handling procedures
• Strong customer service skills and the ability to build positive working relationships with managers, co-workers, and guests.
• Ability to multitask, manage your time, and stay calm under pressure.
• Ability to work independently and as part of a team.
• Reliability and accountability in meeting job responsibilities
• Flexibility to work long and irregular hours, including evenings, weekends, and holidays.

Minimum Requirements

• Any combination of education, experience, and training that would provide the required knowledge and abilities to perform the responsibilities of this position. High school diploma or equivalent.
• Ability to obtain valid Food Handlers certifications within 30 days of employment.

Physical Demands

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand, and walk. The employee is frequently required to make repetitive hand movements to perform daily duties. The employee is occasionally required to reach with hands and arms and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. May be exposed to grease, smoke, fumes, solvents, chemicals, heat, and sharp objects. Must be able to speak, hear, and see. Vision requirements are close vision, distance vision, peripheral vision, and the ability to adjust focus. Work may be in outdoor environments.