Concessions Cook

Job Summary

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 food service operation.  The concessions cook will produce visually appealing and good-tasting foods to SMCEC standards. Preparation of meals may be done in an exhibition style to order for customers. This is an as-needed position, where the schedule will be determined based on specific events or projects, with no regular or set hours.

Essential Functions/Responsibilities

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

• 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 Food Handler protocols and procedures.
  
  
  • 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

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  • Commitment to quality service, have a strong worth ethic and be 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. 


• Ability to obtain valid Food Handlers certification within 30 days of employment.

Physical Demands

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully.  Reasonable accommodations may enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand, and walk.  The employee is frequently required to make repetitive hand movements to perform daily duties.  The employee is occasionally required to 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 the ability to adjust focus.   Work may be conducted outdoors, and employees may be exposed to various weather-related conditions.