Line Cook - Part Time - San Diego Zoo Safari Park
Job Overview
Employment Type
Hourly
Part-time
Compensation
Type:
Hourly
Rate:
Exact $24.07
Benefits
Free admission to the San Diego Zoo
Free admission to the San Diego Zoo Safari Park
Family passes
Complimentary tickets
Free parking
Local and in-house discounts
Employee assistance program
Wellness Program
Job Description
San Diego Zoo Wildlife Alliance is a renowned nonprofit international conservation leader dedicated to inspiring a passion for nature and creating a world where all life thrives. With over a century of experience, this organization is committed to conserving wildlife through innovation, partnerships, and cutting-edge conservation efforts. They operate and manage two world-famous attractions, the San Diego Zoo and San Diego Zoo Safari Park, which serve millions of guests both in person and virtually. Their extensive expertise in wildlife care, veterinary services, nutrition, and conservation makes them an invaluable contributor to global species preservation efforts. The Alliance empowers people worldwide... Show More
Job Requirements
- Completion of a commercial cooking apprenticeship or vocational training
- experience as a cook or fry cook
- ability to work in a high volume, fast-paced kitchen environment
- knowledge of proper food preparation and cooking methods
- understanding of sanitation and safety protocols
- ability to operate commercial kitchen equipment safely
- effective communication skills
- ability to follow directions and work well in a team
- willingness to adhere to organizational policies and procedures
- ability to multitask and prioritize duties
- physical ability to perform kitchen duties
- availability for part-time hours
- legal eligibility to work in the United States
Job Qualifications
- Education, training and/or experience which clearly demonstrate the ability to perform the essential functions, knowledge and skills listed
- experience as a cook or fry cook
- experience in other restaurants and operations such as catering or fine dining
- a degree in culinary arts is desirable
- completion of a commercial cooking apprenticeship or other vocational training certificate programs and/or experience
- proper preparation and cooking methods for a wide variety of food items
- proper usage and care of commercial kitchen equipment and utensils
- sanitation and safety methods for food preparation and handling
- inventory control procedures and best practices
- effective customer relations skills
- effective leadership skills
- ability to cook and bake food in large quantities
- understanding of recipes and menus
- ability to evaluate food condition, doneness, and decorations
- ability to operate commercial equipment and utensils correctly and safely
- ability to train and supervise cooks and kitchen helpers
- effective written and verbal communication skills
- ability to keep simple records
- ability to use cash register as needed
- ability to accurately complete the period-end inventory
- ability to maintain a passing grade on Environmental Health Department tests
- ability to work in a high volume, fast-paced environment
- ability to work in a team environment and motivate others in a diverse environment
- ability to multi-task and prioritize
- ability to follow directions effectively
- ability to be a role model in all areas of performance
- ability to deal tactfully and courteously with others in a diverse environment
- ability to perform each essential job function at a high level
Job Duties
- Assists chef and Senior Line Cook in the overall planning and supervision of the kitchen
- understands and executes complex recipes
- ensures correct plate presentation
- maintains speed of service
- assists chef in menu planning
- prepares and cooks menu items
- ensures that preparations are complete for the day's menu
- prepares main and side dishes for banquets and buffets
- follows proper plate presentation and garnish set up for all dishes
- ensures that the kitchens are maintained in a clean and orderly condition
- oversees daily food preparation
- corrects issues that affect food production, service or quality
- provides support to the chefs, manager, supervisor, senior line cook and lead of the area
- assists with new hire training and mentors staff
- engages in the organization's mission and vision
- adheres to all SDZWA and department policies and practices
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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