Temporary Line Cook - Kensington - Quick Hire!

The Kensington Campus is a dedicated educational and community-focused establishment located at 45244 32nd St West, Lancaster, CA. Known for its commitment to providing high-quality food services as part of its Food Services Programs department, the campus aims to support students and faculty while maintaining high standards of hygiene, nutrition, and service. This institution prides itself on creating a welcoming and efficient environment where both staff and patrons experience excellence in every meal served. As part of its team, the campus offers a dynamic work atmosphere where culinary professionals can contribute their skills to a meaningful cause. The organization supports its workforce through structured schedules and ensures compliance with all regulatory health and safety standards, emphasizing the importance of teamwork and dedication to food service excellence. The Line Cook position at the Kensington Campus is a temporary, full-time role designed for individuals who are passionate about culinary arts and food preparation in a high-volume service setting. Reporting directly to the Food Services Manager within the Food Services Programs department, this non-exempt and non-management role is crucial for the daily preparation, cooking, presentation, and delivery of meals. The Line Cook will be scheduled to work from Sunday through Thursday, from 6 a.m. to 2:30 p.m., with an expectation to also be available for weekend and holiday shifts as necessary. The primary responsibility of the Line Cook involves preparing and serving all menu items according to established departmental policies while ensuring adherence to city, county, state, and federal food service regulations. This role requires efficient handling of perishable goods to minimize waste and spoilage, maintaining high standards of food presentation, and serving food at correct temperatures and portion sizes. In addition to cooking duties, the Line Cook actively participates in the cleaning and inventory management duties within the kitchen, ensuring equipment and serving counters are well-maintained and sanitary. Alongside food preparation, the Line Cook is also responsible for the logistical aspects of meal delivery to other sites, which includes loading and unloading meal containers and securing loads for safe transport. Effective communication is vital, as the Line Cook must regularly check and respond to agency-related emails, texts, and voicemails to stay coordinated with other departments. This task requires reliability, attention to detail, and the ability to operate a personal vehicle safely for pick-ups and deliveries. Ideal candidates will possess at least three years of experience working in a high-volume commercial kitchen or catering operation and hold a valid California Driver’s License with an acceptable driving record. The ability to read, speak, and understand English is mandatory, alongside a current California Food Handler’s Certificate. While not required, certification from a culinary school or Serve Safe certification enhances a candidate’s profile. Physical stamina is essential as the job involves standing for long periods and performing various physical tasks such as lifting, bending, and pushing items up to 50 pounds. This role offers a challenging yet rewarding opportunity for cooks who thrive in fast-paced environments and are committed to delivering quality meals in educational settings.

• High school diploma or equivalent
• Minimum three years working in a high volume commercial kitchen/catering operation
• Current, valid California Driver’s license with an acceptable driving record and reliable vehicle
• Able to transport food in your vehicle
• Able to drive for pick-ups and deliveries
• Able to read, speak, and understand directions in English
• Able to take direction and assist with meal planning and/or preparation for 500+ meals daily according to schedule
• Must be able to work weekends and holidays as necessary
• Able to maintain a pleasant attitude and a customer-service orientation at all times
• Must have California Food Handler’s Certificate
• May need to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less on an intermittent basis
• Must be able to work between the hours of 6 a.m. and 2:30 p.m. and be able to work on Saturday, Sunday and all holidays as necessary