Concession Cook

THE SAN MATEO COUNTY EVENT CENTER IS SEEKING EXPERIENCED CONCESSION COOKS TO WORK SPECIAL EVENTS

Working for the San Mateo County Event Center and Fair is an excellent opportunity to be part of a vibrant and exciting team.  The Event Center and Fair (a 501c3 Non Profit) is a great place to use your administrative skills in a multifaceted and fun environment. You will have the chance to work with a diverse group of people and help create memorable experiences for guests.  Working for the San Mateo County Event Center and Fair is a great way to gain experience and positively impact the community.  

The San Mateo County Event Center is a public assembly facility which hosts a wide variety of events and produces the San Mateo County Fair and operates the Jockey Club, a satellite wagering facility for horseracing as well as a full-service catering and food service operation.

The concessions cook will produce visually appealing and good tasting foods to SMCEC standards. Preparation of meals may be exhibition style to order for customers.

This position provides concession cook services during select events on an as needed basis. This is not a full-time position and this position does not have a regular work schedule. You will be offered shifts as they become available based on business needs. 

Rate of pay:  $25.00 per hour 

Essential Functions/Responsibilities

Essential and other important responsibilities and duties may include but are not limited to the following:

• Preparing food according to SMCEC guidelines & recipes


• Observe and test foods to determine if they have been cooked sufficiently, taking temperatures. Adjust seasoning to SMCEC guidelines & recipes


• Grilling, cooking, and frying foods. Grilling and garnishing hamburgers and other meats.


• Planning and managing work orders to ensure all items of an order are finished and served at the same time.


• Season and cook food according to recipes and experience.


• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.


• Portion, arrange, and garnish food, and serve food to patrons.


• Performing simple food preparation tasks, such as slicing up meats and vegetables.


• Completing orders from steam tables, plating the food, and serving to the customers.


• Stocking concession stand shelves.


• Cleaning food preparation equipment and areas.


• Regulate temperature of ovens, broilers, grills, and roasters.


• Must follow all safety rules and actively prevent accidents.


• Must comply with all ServSafe and HACCP programs and principles.


• Must be able to correctly and safely use standards kitchen equipment. Chefs' knives; Convection ovens; Rotating rack ovens; Meat and cheese slicing machines, steamers, grills and broilers.


• Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation.


• Perform additional duties as assigned.

Qualifications

• Commitment to quality service, have a severely strong work ethic and be truly passionate about food.


• Basic understanding of professional cooking skills, local and seasonal ingredients, and diverse cooking styles and cultures.


• Understanding and knowledge of safety, sanitation and food handling procedures.


• Strong customer service skills.


• Ability to multi-task, manage time and work well under pressure.


• Ability to build and maintain positive working relationships with management, co-workers, clients and customers using principles of good customer service.


• Possess a positive attitude, work well independently and as part of a team.


• Requires being responsible, reliable and dependable to fulfill job obligations.


• Work long and irregular hours including evenings, weekends and holidays.

Minimum Requirements

• Any combination of education, experience and training that would provide the required knowledge and abilities to perform the responsibilities of this position. High school diploma or equivalent. 
  

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand and walk.  The employee is frequently required to make repetitive hand movements in the performance of daily duties.  Employee is occasionally required to sit, reach with hands and arms and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. May be exposed to grease, smoke, fumes, solvents, chemicals, heat and sharp objects.  Must be able to speak, hear and see. Vision requirements are close vision, distance vision, peripheral vision and ability to adjust focus.