Forty-Niner Shops
Cook I - Retail Dining
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JOB SUMMARY
Under the direction of the Cook II and above, the Cook I is responsible for handling, preparation, and service of foods for retail dining service operations of the Beach Shops. The Cook I primarily works with student employees, and must foster a learning environment through training, leadership, and mentoring.
ESSENTIAL DUTIES AND RESPONSIBILITIES
INCLUDE THE FOLLOWING. OTHER DUTIES MAY BE ASSIGNED.
- Follows all standard operating procedures (SOPs).
- Compliance with all required Long Beach Health Department and OSHA procedures and regulations.
- Ensures that a quality product is prepared and served in a timely manner.
- Following all menus, ensuring that the handling, preparation, presentation, and overall quality of food products meet the highest standards.
- Ensures all food is stored in proper containers and at proper storage and holding temperatures.
- Observes and test all foods, including vegetable and animal proteins, by tasting, smelling, and where appropriate, piercing with fork to observe that the food is cooked prior to serving.
- Regularly handles animal and vegetable proteins through various stages of cooking.
- Inspects working areas and ensures that culinary utensils, equipment, and work areas are clean and sanitized.
- Receive, verify, sort, and stock supplies. Inspecting delivered items to assure quality standards are met.
- Maintaining accurate records to determine amounts of food to prepare.
- Complies with and sets an example for adherence to all Beach Shops policies and procedures.
- May perform functional job task training to newly hired student and non-student staff.
- Adheres to campus and company sustainability initiatives, including food waste management.
- Performs other related job duties as needed or assigned.
- Opportunities for growth may include performance of Cook II job duties, and continued mastery of skill.
- Other duties as assigned, reasonably within the scope of the job.
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CONDITIONS OF POSITION
THE CONDITIONS OF THIS POSITION ARE REPRESENTATIVE OF THOSE THAT MUST BE MET BY AN EMPLOYEE TO SUCCESSFULLY PERFORM THE ESSENTIAL DUTIES AND RESPONSIBILITIES OF THIS JOB. REASONABLE ACCOMMODATIONS MAY BE MADE TO ENABLE INDIVIDUALS WITH DISABILITIES TO PERFORM THE ESSENTIAL FUNCTIONS.
Work Schedule
Work shifts will be assigned during regular Retail Dining operating hours, Monday through Sunday. 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 must be available to work a minimum of 20 hours during the academic semester; 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 frequently be able to 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, carrying pots and pans, and setting up equipment. 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.
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Work Environment
The employee is primarily 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 the refrigeration area. The employee is regularly exposed to outdoor elements when performing work outdoors. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Work with chemicals used in cleaning and sanitizing equipment and all kitchen areas.
MINIMUM QUALIFICATIONS
Education and/or experience
The employee must be 18 years of age or older. A high school diploma or high school equivalent is preferred. Two years of experience as a cook preparing food in a fast-paced quick-serve restaurant is preferred.
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 demonstrate strong verbal and written communication skills and must have the ability to follow written and verbal instructions regarding safety procedures. The ability to work effectively and cooperatively with a diverse population of students, staff, and coworkers is essential. The ability to understand and comply with University and Beach Shops policies and procedures is required.
Note: This is a union position. Contact Human Resources with questions.
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