Part-Time Line Cook - Dining Services (Centerpointe) #721827397
Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $20.00 - $24.25
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
employee wellness program
Training and Development
Employee Discounts
flexible scheduling
Job Description
Cal Poly Pomona Foundation, Inc. is a leading employer on the Cal Poly Pomona campus dedicated to providing meaningful employment opportunities to students while supporting the university's mission. The Foundation annually offers valuable work experience and hands-on training to approximately 1,500 Cal Poly Pomona students, covering a broad range of fields including technology, science, retail, culinary arts, hospitality management, leadership, and research grants. This student workforce aligns with Cal Poly Pomona's learn-by-doing philosophy, enabling students to acquire practical skills in their respective fields of study.
The Foundation also plays a critical role in supporting the university's operations through its financial contributions, including over $1 million annually directed towards nearly 1,100 Foundation and scholarship programs such as Bronco Athletics and the Norman J. Priest Scholarship. Its activities extend to administering grants and contracts, enhancing campus security, and supporting various university publications. Committed to fostering an inclusive and diverse work environment, Cal Poly Pomona Foundation, Inc. is an Equal Opportunity Employer and complies with the Americans with Disabilities Act by providing reasonable accommodations to qualified individuals.
This position is for a Line Cook working under the general supervision of the Sous Chef or Executive Chef. The Line Cook will lead a small team in preparing, portioning, cooking, and presenting a variety of hot and cold food items across multiple meal periods including breakfast, lunch, dinner, and special catered events. The role requires working evenings and weekends to meet business needs and customer requests. The Line Cook is tasked with ensuring food quality and safety by adhering to federal, state, and corporate standards, including HACCP procedures and foodborne illness prevention training.
The position demands proficiency in cooking to order and large quantity food production, maintenance of kitchen cleanliness, sanitation, and safety, as well as inventory management and staff supervision of up to five student workers per shift. Responsibilities also include following and interpreting recipes and menus, operating kitchen equipment, ensuring staff compliance with work schedules and uniforms, and participating in safety and training meetings. The role is ideal for experienced culinary professionals who have a strong supervisory background and a commitment to delivering high-quality food service in a dynamic, multi-ethnic environment. Cal Poly Pomona Enterprises emphasizes safety and health policies, including COVID-19 vaccination recommendations, and requires all final candidates to successfully complete a background check before employment.
The Foundation also plays a critical role in supporting the university's operations through its financial contributions, including over $1 million annually directed towards nearly 1,100 Foundation and scholarship programs such as Bronco Athletics and the Norman J. Priest Scholarship. Its activities extend to administering grants and contracts, enhancing campus security, and supporting various university publications. Committed to fostering an inclusive and diverse work environment, Cal Poly Pomona Foundation, Inc. is an Equal Opportunity Employer and complies with the Americans with Disabilities Act by providing reasonable accommodations to qualified individuals.
This position is for a Line Cook working under the general supervision of the Sous Chef or Executive Chef. The Line Cook will lead a small team in preparing, portioning, cooking, and presenting a variety of hot and cold food items across multiple meal periods including breakfast, lunch, dinner, and special catered events. The role requires working evenings and weekends to meet business needs and customer requests. The Line Cook is tasked with ensuring food quality and safety by adhering to federal, state, and corporate standards, including HACCP procedures and foodborne illness prevention training.
The position demands proficiency in cooking to order and large quantity food production, maintenance of kitchen cleanliness, sanitation, and safety, as well as inventory management and staff supervision of up to five student workers per shift. Responsibilities also include following and interpreting recipes and menus, operating kitchen equipment, ensuring staff compliance with work schedules and uniforms, and participating in safety and training meetings. The role is ideal for experienced culinary professionals who have a strong supervisory background and a commitment to delivering high-quality food service in a dynamic, multi-ethnic environment. Cal Poly Pomona Enterprises emphasizes safety and health policies, including COVID-19 vaccination recommendations, and requires all final candidates to successfully complete a background check before employment.
Job Requirements
- High school degree
- Five years of experience in a commercial, hotel, or fast-food kitchen
- Three years of supervisory experience preferably in a kitchen environment
- Valid California driver’s license and insurance
- Current ServSafe or equivalent Foodhandler’s card
- Ability to interpret and apply policies and procedures
- Ability to take initiative and be resourceful
- Ability to work cooperatively in a multi-ethnic environment
- Flexibility to adjust to changing schedules
Job Qualifications
- High school degree
- Five years' experience working in a commercial, hotel, or fast-food kitchen
- At least three years of successful supervisory experience preferably in a kitchen environment
- Valid CA driver's license and insurance
- Current Servsafe or equivalent Foodhandler's card
- Ability to interpret and apply policies and procedures to a variety of situations
- Ability to be resourceful and to take initiative
- Ability to work cooperatively in a multi-ethnic environment
- Flexibility to adjust to changing schedules
Job Duties
- Prepares and cooks to order foods requiring short and broader preparation time
- Responsible for the overall cleanliness, sanitation, and safety of assigned area
- Ensures assigned staff report to work on time, in uniform, and ready to work
- May produce food and serve customers a la carte or may produce large quantities of food for later service
- Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations
- Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions
- Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs
- Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming, slicing, and cutting meat, poultry or fish for culinary use
- Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment
- Ensures workstation and equipment is maintained in a clean and sanitary state and follows all Foundation, campus, and regulatory rules and procedures
- Attends all allergy and foodborne illness in-service training
- Complies with all Foundation HACCP standards and procedures
- Reports all accidents and injuries in a timely manner
- Complies with all company safety and risk management policies and procedures
- Participates in regular safety meetings, safety training and hazard assessments
- Attends training programs (classroom and virtual) as designated
- May prepare bakery items, receive and store inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets
- Supervises up to 5 student staff per shift
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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