The Grossmont College Culinary Arts Program strives to prepare our students and graduates for the "real-world" culinary industry.  

 

Browse our list of employment opportunities, and continually come back for updates.

 

Employers: If you are interested in us sharing an employment opportunity with our students and graduates, please email Grossmont.CulinaryArts@gcccd.edu the following information listed below in Microsoft Word or Adobe PDF format.  We will keep the ads posted for about a month unless told otherwise.

 

1.    Job Description

2.    Minimum Qualifications

3.    Work Shifts

4.    Pay Rate

5.    Point of Contact

 

Remember to follow us on Instagram @GrossmontCollegeCulinaryArts!

 

*Please note that Grossmont College does not make any official endorsements or implied warranties, nor is Grossmont College responsible for the accuracy of any job postings. 

 

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(06/27) All Team Staffing - Banquet Server / Captain, Chef / Sous Chef, Bartender, Cook (Line, Grill, Prep), orServer (event, line) 

POSITION: PREP COOK

 

Location 1: SAN DIEGO 

Hours: 5am - 1:30pm (FULL TIME)

6am - 2:30pm (FULL TIME)

9:30am - 6pm (FULL TIME)

7 or 8am (4 hours / PART TIME)

Pay: $15

 

WE OFFER OUR FOOD WORKERS: 

• Weekly paychecks & competitive wages 

• Opportunity to obtain long-term employment based on your performance 

 

RESPONSIBILITIES OF FOOD PREP WORKERS: 

• Ensure food is kept in accordance with safety standards (e.g. proper temperature) • Peel, slice, and cut foods as needed 

• Get food ready for packaging and distribution by hand 

• Join the assembly line to package and inspect food products 

• Check products for defects, and make sure they are labeled correctly

 

MUST be able to:

Pass a criminal background check
Pass a drug screen
 

APPLY AT: www.allteamstaffing.com or call at (619) 550-4001

 

 

(06/27) All Team Staffing - Banquet Server / Captain, Chef / Sous Chef, Bartender, Cook (Line, Grill, Prep), orServer (event, line) 

POSITION: LINE COOK

 

Location 1: CORONADO

Hours: 1pm - 9pm (@ CORONADO) / 32+ hours

Pay: $16

 

Location 1: CARLSBAD

Hours: 9am - 5pm (hours may vary slightly) / 40 hours

Pay: $16

 

WE OFFER OUR FOOD WORKERS:

• Weekly paychecks & competitive wages

• Opportunity to obtain long-term employment based on your performance

 

RESPONSABILITIES:

• Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products  

• Final plate preparation, including garnishing and preparing appropriate garnishes for all items 

• Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions 

• Operate standard kitchen equipment safely and efficiently, adhering to sanitation rules 

• Regulate temperature of broilers, grills and roasters 

• Wash, cut and peel meats and vegetables prior to preparing them for cooking 

• Label food items appropriately and arrange them in an aesthetic manner 

• Clean and sanitize grilling and broiling equipment after use, and ensure equipment maintenance 

• Ensure refrigeration, and make sure that food items are appropriately thawed before using 

• Manage food inventory, discarding any expired foods—handling, storing, and rotating properly 

• Know and comply with preset recipes, standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures 

• Stock and maintain levels of food products at line stations to assure a smooth service period 

• Use and maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment 

• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating

MUST be able to:

Pass a criminal background check
Pass a drug screen
 

APPLY AT: www.allteamstaffing.com or call at (619) 550-4001

(06/01) Fairmont Grand Del Mar - Cook II

Responsibilities:

 

To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications.

 

·         Prepare food of consistent quality following Fairmont Grand Del Mar standards.

·         Date all food containers and rotate per Standard Operating Procedures (SOP).

·         Practice safety standards at all times.

·         Cook orders as requested, including special requests.

·         Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.

·         Practice sanitation standards at all times.  Make sure that all perishables are being kept at the proper temperatures.

·         Properly portion all items on assigned station.

·         Control food waste, loss and usage per SOP.  Assist in setting up plans and actions to correct any food cost problems.

·         Check pars for shift use, determine necessary preparation, freezer pull and line set up.  Note any out-of-stock items or possible shortages.  Assist in keeping buffet stocked.

·         Assist in prep work of vegetables and condiments as required for the next shift.

·         Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.

·         Each associate is expected to carry out, within their capabilities, all reasonable requests by management.

 

Qualifications:

 

·         Ability to verbally communicate effectively with guests and co-workers.
·         Pushing, pulling, bending, stooping, upward reaching
·         Ability to read BEO
·         Cooks on carving station, pasta, omelet and stir fry stations
·         Ability to work all banquet functions
·         Ability to cut, trim and bone meat prior to cooking
·         Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use
·         Ability to have a positive relationship with other departments
·         Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods
·         Ability to measure and mix ingredients according to recipes 
·         Must be able to speak and understand basic English

 

Physical Demands

·         Exposure to extreme temperatures

·         Prolonged periods of standing and/or walking

 

·         Cook II - $21.63

 

·         Best point of contact would be myself, Marissa Cuevas. I am accessible by email Marissa.Cuevas@fairmont.com or 858-314-2086

(06/01) Fairmont Grand Del Mar - Cook I

·         We are currently looking for all shifts

 

Responsibilities:

 

To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications.

 

·         Prepare food of consistent quality following Fairmont Grand Del Mar standards.

·         Date all food containers and rotate per Standard Operating Procedures (SOP).

·         Practice safety standards at all times.

·         Cook orders as requested, including special requests.

·         Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.

·         Practice sanitation standards at all times.  Make sure that all perishables are being kept at the proper temperatures.

·         Properly portion all items on assigned station.

·         Control food waste, loss and usage per SOP.  Assist in setting up plans and actions to correct any food cost problems.

·         Check pars for shift use, determine necessary preparation, freezer pull and line set up.  Note any out-of-stock items or possible shortages.  Assist in keeping buffet stocked.

·         Assist in prep work of vegetables and condiments as required for the next shift.

·         Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.

·         Each associate is expected to carry out, within their capabilities, all reasonable requests by management.

 

Qualifications:

 

·         Ability to verbally communicate effectively with guests and co-workers.
·         Pushing, pulling, bending, stooping, upward reaching
·         Ability to read BEO
·         Cooks on carving station, pasta, omelet and stir fry stations
·         Ability to work all banquet functions
·         Ability to cut, trim and bone meat prior to cooking
·         Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use
·         Ability to have a positive relationship with other departments
·         Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods
·         Ability to measure and mix ingredients according to recipes 
·         Must be able to speak and understand basic English

 

Physical Demands:

·         Exposure to extreme temperatures

·         Prolonged periods of standing and/or walking

 

·         Cook I - $22.66

 

·         Best point of contact would be myself, Marissa Cuevas. I am accessible by email Marissa.Cuevas@fairmont.com or 858-314-2086

(05/27) Common Theory Public House and Realm of the 52 Remedies - Cooks

Common Theory and Realm of the 52 Remedies are looking for dedicated cooks who are willing to grow and evolve with us.

 

We are looking for someone full time which would be 40 hours a week and part time.

 

Some Basic Requirements include:

1 year experience in a professional kitchen

Have basic understanding of knife skills/ cooking techniques

Able to take direction from chef/ sous chef

Able to work nights/weekends/holidays

Must always come with a positive attitude and willing to learn

Must be able to manage their own station. Set up and break down their mise en place daily with little to no guidance

 

Pay depends on experience, but somewhere in the range of $17-$18 and that also included tips which would add on average another $1.50-$2 hourly onto their paycheck.

 

Contact info:

Chef Jon Hawkins

Cell: (858) 243-9246

Email: jhawkins923@gmail.com

Website: https://www.52remedies.com/ 

(05/23) James Coffee - Two Positions

James Coffee Company
"Independently owned and operated from San Diego and Escondido, California, James Coffee Co. specializes in producing handcrafted artisan roasted coffee. We offer a revolving assortment of distinctive single-origin beans as well as exclusive James Coffee crafted blends. Using modest production methods we are able to approach each individual roast as an opportunity to elevate and preserve our quality and taste. From the diligent hand that picks the coffee cherry to the thorough process of roasting, James Coffee strives to instill in you confidence that the conclusion of your coffee's journey will be a fantastic cup."

 

The link to the job openings is here:

https://jobs.gusto.com/boards/james-coffee-company-bc3cf751-5665-4231-9c1a-1d206f6af481 

(05/17) Olive Baking Company in Mission Beach - Barista/ Baking Assistant 

Olive Baking Company is a family operated bakery in the heart of Mission Beach. Since 2015 we have provided Mission Beach with fresh baked bread and pastries. We are also wholesale bread providers for local restaurants such as Firehouse in Pacific Beach, Kettner Exchange in Little Italy, and many other local businesses.  We are looking for passionate individuals who love working with an intimately small team to accomplish big goals. 

 

Job Duties Include:

  • Ringing in customers
  • Making coffee and tea drinks,
  • Assisting with baking pastries
  • Dishes/ closing duties

 

What We're Looking For:

  • Full Time or Part Time
  • Barista and baking experience is a plus, but we are more than willing to train the right person
  • Someone who is hard working, takes initiative, and works efficiently.
  • Must have excellent customers service skills, friendly and outgoing demeanor.
  • Must be 18 or older to operate bakery equipment.
  • MUST BE AVAILABLE WEEKENDS AND HOLIDAYS
  • Work shifts are typically 8 hours starting from 6:50- 7:45am.  

 

Pay starts at $15.25 plus tips ($3-6 per hour extra) and free employee meal.

 

Please contact Sarah Mattinson by emailing olivebakingco@gmail.com with you resume or call (858) 291-8222

(05/16) Stehly Farms Market in Kensington - Multiple Positions and Shifts

At Stehly Farms Market in Kensington we have a full service farm-to-table kitchen inside our natural and organic grocery store. We prepare all of our own proteins for deli service, bakery, juice bar and full-service of breakfast, lunch and dinner to eat on site or to-go.  We are need of various kitchen staff members. One job description does not suffice, as we believe in cross-over training of all staff, in all areas of the kitchen. Listed below are stations that are needed, but the job is not limited to that station as stated. Our kitchen currently closes at 5pm. We open at 7am. We have various shift start times through the day. As we move into summer we would like to extend the kitchen hours, but cannot do so without additional help. 

 

Job Description:

 

We are a scratch made kitchen, and looking for a prepared foods prep cook/cook. The job requires you to assist in the preparation of all proteins, vegetables, sauces for the line. Assist in curing, brining, smoking proteins for food service. Cook food to order, make sandwiches, salads, and assist customers in our open kitchen. However, the job is not limited to this description. We believe in cross-training everyone on every station to promote team work and flexibility within our kitchen. This could mean you would make juices, smoothies, bakery items, deli salads for some portion of your shift. Maintaining cleanliness of your work area is a must.

 

Minimum Qualifications:

 

Basic knowledge of a kitchen, knife skills a must. We will teach you everything else you will need to know.. You must be able to work clean. We are an open kitchen, and our customers must have confidence in our food and sanitation.

 

Work Shifts: 

 

Part-time or Full-time

Days/Times are flexible. However, must be able to work Thursday and Friday, start and end times are flexible.

 

 

Pay Rate:

 

$16-$17 per hour, starting + tips

20% discount of anything in the store, including sale items

Retirement matching benefits, after 1 year

Paid vacation after one year

 

Point of Contact:

Stella: stehlyfarmsmarket@gmail.com

(05/11) Plateau Village Memory Care - Cook

Shifts available: 6am – 2pm and 9:30am – 6pm

 

Pay Rate: $16-16.50/hr

 

Apply Online: Plateau Village Memory Care or send your resume to Denise.Brunson@SinceriSL.com

 

Purpose:
Under the direction of the Food Services Director, help to manage the operation of the Food Services Department. Including food ordering and accountability, preparation, food delivery and cleanliness in accordance with appropriate health department regulations. Assist in maintaining a positive physical and social environment for the residents.

 

Minimum Eligibility Requirements:
 Must be formally trained in the culinary arts or have equivalent experience in the culinary arts.
 Must be able to relate positively to residents and families, and to work cooperatively with other employees and vendors.
 Must be able to communicate effectively with Residents, families, staff, community officials, referral sources and the general public.
 Must be capable of maintaining regular, reliable attendance.
 Must meet all state health requirements.
 Obtain Food Handlers Permit (as required by state regulations).
 Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation.

(05/09) Bohemian Alchemist - Full-time & Part-time Positions

Artisan tea, coffee & bakery is open in Del Mar. Full-time and part-time positions available along with an opportunity to move up to management. 

 

About us: Bohemian Alchemist is a unique tea and coffee house in that we brew our coffee in a Turkish sand brewer. We are the first sand brewing coffee house in San Diego. Along with our sand brewed Turkish coffee we serve restorative teas and house made baked goods. We are open 7 days a week from 8:00am – 5:30pm with flexible scheduling. 

 

The type of person we are looking for: 

* Gives excellent and friendly customer service. Requires the ability to learn and maintain knowledge of our products and procedures and to then educate customers about our products.

* Adaptable to change and willingness to embrace new ideas and processes.

* Provide high-level of coffee/tea service during busy hours including making coffee in our sand brewer and hand grinding herbs and spices for teas.

* Ability to work as a team with all staff members.

* Willingness to help with baking.

* Stocking pastries, cookies etc for sale. Restocking products as necessary.

* Accurate cash handling and operation of POS system.

* Upkeeping our high cleanliness standards, maintaining a clean and organized work station, bathroom and seating area both indoor and outdoor.

* A great job for someone just entering the workforce or returning to the workforce with limited experience or for someone retired wanting to interact with the community. 

 

Requirements:

* A valid San Diego County food handlers license/permit or the ability to acquire one within 30 days of employment.

* A California resident

* The ability to bend, twist and stand to perform normal job functions.

* Background checks will be required prior to beginning employment.

 

Pay rate:

*$14/hr plus tips

 

Contact:  Bohemian Alchemist - 1202 Camino del Mar, Suite B, Del Mar, CA 92014 and the contact email for jobs is b.alchemist1202@gmail.com

(05/05) Wormwood Restaurant & Bar - Pastry Cook

Wormwood Restaurant and Bar

 

1. Pastry Cook - Looking for someone to share responsibilities with our other pastry cook. Job would encompass prepping the station and working the line. Between you and another pastry cook (schedule is flexible depending on both of you) the station needs to be prepped up and taken care of during service.

2. Qualifications are minimum. We would love it if you had some work experience. Anywhere really, Starbucks, In&out, other environments where every second counts. Our pastry items include but are not limited to creme anglaises, mousses, candies etc…

3. Work Shifts - Restaurant is open Wednesday -Sunday 8am-5 or 3pm-12 but we are flexible, as long as the job is getting done.

4. Pay Rate 16-18/hr +tips (approx 20$ a service) 5. Point of Contact danny@wormwoodsd.com

(05/05) NatSweets Custom Cookies - Baker / Pastry Chef

Baker/Pastry Chef

Minimum Qualifications: Must have a passion for baking, have knowledge of baking fundamentals, ability to be creative.

Preferred Qualification: One year of baking experience

Work Shifts: Preferred early morning hours

Pay Rate: $15 to $20 an hour depending on experience

Point of Contact: Nat or Yvette

 

NatSweets Custom Cookies in Santee is looking for a baker/pastry chef. Decorating skills a plus.

The ideal candidate must be able to work independently but able to follow directions with a positive attitude.

Maintain an efficient kitchen flow and keep workspace clean and organized. Handles foods items appropriately and with all safety regulations in mind during preparation. Ability to lift 50 pounds

Have a valid Food Handler’s card Must be available to work early morning hours. Mostly 6 am shifts - Monday through Friday. Ability to work longer if needed to. Mandatory holiday weeks and weekends.

Punctuality, hustle and can-do attitude is a must. There is always something to do in our kitchen.

(04/27) Oh My Cake - Part-time Pastry Chefs

Shifts start at 2:00 pm

Hillcrest Location

 

For more info, visit https://www.ohmycakecalifornia.com

Instagram: https://www.instagram.com/ohmycakecali/

 

(04/27) Pala Casino - Cook, Pastry Cook, Stewards, Servers, Bussers, Bartenders 
(04/27) Sycuan Casino - Multiple Positions 
(04/26) Le Parfait Paris - Baker

Benefits

  • $18.00/hr to $18.50/hr
  • Health insurance after 3 months working
  • Access to Cal Saving benefits
  • Opportunity to grow within the company

 

Full Time

  • Shift from 6:30am to 2pm
  • 2 days off in a row
  • POSITION AVAILABLE NOW

 

Responsibilities

  • Weigh and measure ingredients
  • Mix and blend batters
  • Laminate from scratch croissant dough
  • Roll, knead, cut, or shape dough to form baguettes, loafs, croissants, cookies, danishes...
  • Set oven temperatures and monitor or modify as needed
  • Ice, glaze, and decorate baked goods
  • Prepare and maintain inventory
  • Clean and sanitize workstation and equipment

Qualifications

  • Attention to detail in all aspects of baking
  • Dedicated to working as a team towards one goal
  • Must have PROFESSIONAL EXPERIENCE AS A BAKER

 

Send your resume to contact@leparfaitparis.com

(04/26) Le Parfait Paris - Head Baker

Benefits

$20.00/hr to $21.00/hr
Health insurance after 3 months working
Cal-saving retirement benefit
Opportunity to grow within the company

 

Full Time
Shift from 6:30am to 2pm
2 days off in a row
POSITION AVAILABLE NOW

 

Responsibilities

In charge of the Bread and croissant production department
Prepare and maintain inventory
Follow recipes
Delegate to baker production task
Laminate from scratch croissant dough
Roll, knead, cut, or shape dough to form baguettes, loafs,croissants, cookies, danishes...
Set oven temperatures and monitor or modify as needed
Ice, glaze, and decorate baked goods
Prepare and maintain inventory
Clean and sanitize workstation and equipment

 

Qualifications
At Least 3 years of Previous PROFESSIONAL Baker experience
Attention to detail in all aspects of baking
Dedicated to working as a team towards one goal

 

Send your resume to contact@leparfaitparis.com

(04/26) Le Parfait Paris - Evening Baker

Benefits

$17.00/hr to $19.00/hr
Health insurance after 3 monthsworking
Cal saving retirement plan benefit
Opportunity to grow within thecompany

 

Full-Time

Shift from 4:30pm to 1am
2 days off in a row
POSITION AVAILABLE NOW

 

Responsibilities
Proof & Bake every croissants & breads for the day
Decorate and finish every desserts for the day
Pack everything in FDA delivery boxes for eachcompany pastry boutiques
Start working on the daily production

 

Qualifications
Attention to detail in all aspects of baking
Dedicated to working as a team towards one goal
PROFESSIONAL Experience in the industry as a Baker or Cake decorator

 

Send your resume to contact@leparfaitparis.com

(04/26) USD Unit Leader - Concessions; Pavilion Dining

Job Description:


The Unit Leader assists in hiring, training, and supervising full- and part-time personnel. Depending on the dining services area to which assigned, this position may be responsible for the smooth running of the “front of the house” during events including knowledge of setup and service, bar set up and service, supervision of wait staff, and custodial personnel, and proper breakdown procedures; or may oversee the daily operations of a retail unit. The Unit Leader will have complete responsibility for direct supervision of events or the retail unit.  

 

Minimum Qualifications:

Graduation from high school or GED equivalent.
At least one year of supervisory experience.
Preferred Qualifications:

At least 2 years of related experience in a hotel, restaurant, off-premise catering establishment, or retail food operation.


Work Shift:
Shifts vary
Pay Rate:
$22.00 per hour 

Excellent Benefits


Point of Contact:
DeJeanette Williams
dwilliams@sandiego.edu


Apply Online:
https://careers.pageuppeople.com/867/cw/en-us/job/495833/unit-leader-concessions

(04/26) USD - Lead Cook/Sous Chef

Job Description:


The Sous Chef is responsible for aiding in the organization, coordination, and supervision of the preparation of hot food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. The Sous Chef, under the supervision of the Chef Manager, acts as a working supervisor in training, coordinating, and evaluating the work of the lower-level cooks. Typically, the Sous Chef performs the more difficult production duties, assist with covering stations, preparing for regular meal service, special event preparation, monthly inventory, serving line worksheets, and participates in recipe and menu development. The Sous Chef assists the Chef by developing departmental goals and staff training/development.  

 

Minimum Qualifications: 

Culinary School graduate. 
At least two years of culinary/ food service experience in hotels and/or restaurants. 
At least two years of supervisory experience in a high-volume food production environment.
Work Shift:
Shifts vary
Pay Rate:
$22.00 per hour 

Excellent Benefits


Point of Contact:
DeJeanette Williams
dwilliams@sandiego.edu


Apply Online:
https://jobs.sandiego.edu/cw/en-us/job/495851/lead-cooksous-chef

 

(04/26) USD Sous Chef de Cuisine

Job Description:
  
The Sous Chef De Cuisine/Chef Manager oversees all culinary operations for the centralized kitchen. They assist in the responsibility for the organization, coordination, and supervision of the preparation of food production, maintenance of quality standards and/or portion control, and the maintenance of sanitation and safety standards. They assist in training, coordinating, and evaluating the work of the production staff.  This position is responsible for assisting in purchasing, recipe, and product development.  They will assist in the development of departmental goals.  They will provide support for a Hospitality/Dining Operation in one or more of the following areas: Plan, develop and supervise a production/culinary team using a comprehensive menu management program. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences, and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portions for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product, and recipe testing, and menu development.  


Minimum Qualifications:

Must have a degree in Culinary Arts or Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management.

At least two years of culinary/food service experience.

At least 2+ years of supervisory experience in a high-volume food production environment.

Strong leadership, oral and written communication skills are required

Experience with a computerized menu management system and knowledge of office and industry software applications is necessary.

Ability to work flexible and demanding hours.

Preferred Qualifications:
Multi-unit Supervisory experience preferred

Work Shift:
Shifts vary
Pay Rate:
$62,400 - $63,041 Annually

Excellent Benefits


Point of Contact:
DeJeanette Williams
dwilliams@sandiego.edu


Apply Online:
https://jobs.sandiego.edu/cw/en-us/job/495801/sous-chef-de-cuisine

(04/26) USD Unit Leader

Job Description:
The University seeks an individual with a strong interest in working in a mission-driven, faith-based institution. The role of the Unit Leader in working with the campus community and the responsibilities of the position are significantly tethered in the university’s contemporary Roman Catholic mission.

The Unit Leader assists in hiring, training, and supervising full- and part-time personnel. Depending on the dining services area to which assigned, this position may be responsible for the smooth running of the “front of the house” during events including knowledge of setup and service, bar set up and service, supervision of wait staff and custodial personnel, and proper breakdown procedures; or may oversee the daily operations of a retail unit. The Unit Leader will have complete responsibility for direct supervision of catered events as assigned. In the absence of the Director, assumes complete responsibility for Banquets and Catering event management. Will assist with Event master software.  

 

Minimum Qualifications:
Graduation from high school or GED equivalent.
At least 2 years of related experience in a hotel, restaurant, off-premise catering
establishment, or retail food operation.
At least one year of supervisory experience.

 

Work Shift:
Shifts vary

 

Pay Rate:
$22.50 - $26.00 Per Hour

Excellent Benefits

 

Point of Contact:
DeJeanette Williams
dwilliams@sandiego.edu

(04/26) Kairoa - Cook Position

Responsible for ensuring the highest quality of culinary services for our guests at Kairoa Brewery. They support a la carte and private event food production while maintaining consistent food preparation and plate presentation for the restaurant and catered events. The Cook also helps to ensure the safety of fellow employees, both front and back of the house.

 

Responsibilities include and not limited to:

• Maintaining clean and safe work environment

• Assisting the Executive Chef and Sous Chefs with any task requested Job Qualifications

• Working knowledge of broiler, pantry and sauté stations

• Diplomatic team player able to foster relationships with Co-workers and Guests

• Possesses a passion for exceeding guest expectations and a commitment to excellence

• Providing the highest quality guest experience

• Most Importantly have an AWESOME ATTITUDE

 

Requirements:

At least 1 year of cook experience

Willing to learn, take directions and open to constructive criticism

 

Part-time and Full-time positions available with room to grow.

Shift Wednesday to Saturday 2PM to 10:30PM

Sunday 12PM to 8:30PM

Pay: 17-19/hr

 

If interested, contact Gil@kairoa.com or at 619-419-8431

 

(04/26) Eat Like Buddhas - Cook (part-time)

Cook - part-time (max. 20 hours/week)
Location: Local Roots Kombucha “The Boochyard,” Vista 92081
$20/hour

 

Eat Like Buddhas is seeking two part-time cooks for their newly-opened kitchen. Located inside Local Roots Kombucha’s Boochyard in Vista, this role will assist with both prep and line work.


Our food is eclectic and plant-based so interest & experience in vegan cooking is preferred but not required.

 

About the job:
● Assist with stocking and setting up kitchen stations
● Prepare food including cleaning & cutting raw ingredients, cooked in advance of
opening, and cooked to order during business hours
● Work with boochtenders to ensure orders are completed in a timely manner
● Keep kitchen area clean and stocked
● Ensure operating procedures are followed and food safety standards are maintained
About you:
● 1 year of general kitchen experience; we are happy to provide additional training!
● Available afternoons, evenings, and weekends - especially Fridays & Saturdays
● Excellent communication skills
● Ability to multitask and work collaboratively

 

Email your resume to monkeymind@eatlikebuddhas.com.

(04/26) Cali Cream - Master Baker

Cali Cream Bakery is looking for a Master Baker to lead our baking team and oversee all bakery operations. The Master Baker’s responsibilities include creating the dessert menu items, preparation of baked good, creating an amazing work environment, and interacting with guest.

 

To be a successful Cali Cream Master Baker, you should demonstrate excellent leadership, creativity, and problem-solving skills.   

 

Master Baker Core Responsibilities:

 

·       Bakery is ready for the day with fresh, high quality, and delicious baked goods

·       Develop new recipes and products 

·       Understand market segments like gluten-free and vegan

·       Attuned to new trends in the industry 

·       Ensuring that the bakery is adequately stocked with quality baking ingredients and supplies

·       Creating an amazing and fun work environment for team and guest

·       Train team to produce high-quality bakery items 

·       Inspecting bakery items to ensure that established standards of quality, uniformity, and aesthetic appeal are achieved

·       Strategically arranging bakery items in display cases to create an amazing first impression and Instagramable moments

·       Participate in the development and implementation of marketing strategies

·       Have FUN

 

Master Baker Requirements:

 

·       Love Baking!

·       Passion for food and baking

·       Experience with cake and dessert decorating techniques

·       Ability to remain calm and focused in a fast-paced environment

·       Not afraid to create new products and understand trends            

·       Comfortable giving and receiving feedback

·       Manager Food Handlers Certification

 

Work Shifts - open availability 7 days a week

 

Pay Rate - $18 + experience - we are looking for the right candidate

 

Point of Contact - Juliana Schulenburg - 760-807-1183 or juliana@calicreamicecream.com