Kitchen Cook, Full-time, Temporary

DescriptionSouth Coast Botanic Garden’s mission is to connect ALL to the wonders of nature and create offbeat experiences that inspire stewardship and sustainability. The 87-acre destination is an oasis of curated gardens and natural landscapes built atop a reclaimed landfill, serving as a powerful example of environmental renewal.

From the Dorothy and John Bohannon Rose Garden to the Dorothy and Allen Lay Staghorn Fern Collection and immersive seasonal exhibits, the Garden offers guests unique opportunities to engage with nature. With continued growth and exciting new developments ahead, this is an exciting time to join a dynamic and evolving organization.

South Coast Botanic Garden fosters a workplace culture where strategic focus and cultural health go hand in hand. Team members are collaborative, adaptable, and committed to supporting the Garden’s mission and guest experience.

POSITION TITLE:
Kitchen Cook

REPORTING RELATIONSHIP:
Reports to Manager, Beverage Program and Front of House

JOB SUMMARY:

The Kitchen Cook prepares, cooks, portions, and presents menu items in accordance with established recipes, food safety requirements, quality standards, and service timelines. This position sets up and maintains kitchen workstations, completes assigned food preparation and production tasks, and supports concessions, catered events, and other food-service operations.

The Kitchen Cook helps ensure each order is accurate, complete, properly prepared, and ready for service on time while maintaining a clean, organized, and safe kitchen environment.

SUCCESS IN THIS ROLE

Food is prepared safely and consistently, in accordance with established recipes, portion sizes, and presentation standards.
Guest orders are accurate, complete, and ready within established service times.
Assigned preparation, production, setup, and closing tasks are completed reliably.
Workstations remain clean, organized, stocked, and ready for service.
Food safety, sanitation, temperature control, and workplace safety procedures are followed consistently.

RESPONSIBILITIES

FOOD PREPARATION AND SERVICE

Set up assigned kitchen workstations, equipment, ingredients, and supplies.
Prepare, cook, portion, and present menu items in accordance with approved recipes and quality standards.
Review order tickets and prepare items accurately, including approved modifications and dietary requests.
Check completed orders for accuracy, quality, temperature, portion size, and presentation.
Replenish ingredients, prepared items, and supplies throughout service.
Support concessions, catered events, and other high-volume food-service operations.

FOOD SAFETY AND KITCHEN OPERATIONS

Follow established procedures for food preparation, storage, cooling, reheating, and hot and cold holding.
Check and record food temperatures as assigned.
Follow handwashing, glove use, allergen awareness, illness reporting, and cross-contamination prevention procedures.
Clean and sanitize workstations, utensils, equipment, and food-contact surfaces.
Label, date, rotate, and store food and supplies according to established procedures.
Follow opening, production, cleaning, and closing checklists.
Safely use knives, hot surfaces, cleaning chemicals, and commercial kitchen equipment.
Promptly report food-safety concerns, injuries, damaged equipment, pest activity, and other unsafe conditions.

TEAMWORK AND EVENT SUPPORT

Communicate order delays, unavailable items, product shortages, and quality concerns to the manager or designated supervisor.
Coordinate with kitchen, beverage, event, and service staff to support accurate and timely food service.
Assist with receiving, inspecting, organizing, and storing food and kitchen supplies.
Follow portion-control practices and help minimize spoilage and food waste.
Participate in required training, safety meetings, and pre-event briefings.
Maintain a respectful, professional, and collaborative work environment.
Perform other related food-service duties as assigned.

QualificationsREQUIREMENTS AND QUALIFICATIONS

Previous cooking or food-preparation experience in a commercial kitchen, restaurant, concessions, catering, or other high-volume food-service environment is preferred.
Working knowledge of basic cooking methods, food preparation, sanitation, temperature control, and cross-contamination prevention.
Ability to accurately follow recipes, order tickets, portion standards, checklists, and verbal instructions.
Ability to maintain food quality and accuracy while working efficiently in a fast-paced environment.
Strong reliability, organization, communication, and teamwork skills.
Valid California Food Handler Card or the ability to obtain one within the timeframe established by SCBG
Culinary education or certification is a plus, but is not required.
Ability to work safely around heat, noise, sharp tools, hot surfaces, cleaning chemicals, and commercial kitchen equipment.
Ability to work indoors and outdoors in varying weather conditions.
Ability to stand and move for extended periods and perform the physical functions necessary for food-and-beverage service, with or without reasonable accommodation.
Ability to occasionally lift up to 50 pounds.
Availability to work days, evenings, weekends, holidays, and special events.

This is a temporary, full-time, non-exempt position at $20–$24 per hour, plus eligible tips. Day and evening availability,