Cook presso SOUTH COAST BOTANIC GARDEN FOUNDATION

Description

South Coast Botanic Garden’s mission is to connect ALL to the wonders of nature and create experiences that inspire stewardship and sustainability. The 87-acre destination is an oasis of formal gardens and natural walking trails founded atop the most unlikely of beginnings – a garbage landfill. Today, South Coast Botanic Garden (SCBG) stands as a testament to the regenerative power of nature and the possibilities for land reclamation. The stunning Dorothy and John Bohannon Rose Garden is a signature experience, along with the show-stopping Living Wall, a long-term exhibit of eight remarkable large-scale works of fine art sculpture, and seasonal butterfly pavilion. Programs invite visitors to interact with nature through music, craft, science and wellness activities. There is even more excitement to come, with the creation of a 3.5-acre Marilyn and John Long Children and Family Garden scheduled for completion in the coming year. There has never been a better time to join this dynamic team!

SCBG fosters an environment where strategic focus and cultural health work hand-in-hand, ensuring alignment and resilience. The ideal candidate displays a grateful and positive outlook, wholeheartedly supports SCBG’s mission to connect ALL to the wonders of nature and has the grit necessary to grow SCBG. Candidates should be excited to embrace this framework to guide their work and actively collaborate on cross-functional projects that further the organization’s strategic goals.

POSITION TITLE: 
Cook

REPORTING RELATIONSHIP: 
Reports to Manager, Food Program and Back of House

JOB SUMMARY: 
The cook supports daily food preparation and service for high-volume concessions, festivals and catered events. This position is ideal for someone eager to learn professional kitchen operations and gain hands-on experience in a fast-paced, team-oriented environment.

RESPONSIBILITIES: Including, but not limited to:
FOOD PREPARATION & COOKING

• Assist in preparing ingredients for menu items (chopping, portioning, mixing, etc.)
• Cook and assemble concession-style foods (burgers, fries, tacos, pretzels, hot dogs, sandwiches, etc.) following recipes and takes direction from the Chef
• Maintain food quality, portion control and presentation standards during high-volume service

KITCHEN OPERATIONS

• Set up and break down cooking stations, fryers and griddles before and after each shift
• Label, date and properly store food to ensure freshness and safety
• Follow proper temperature, sanitation and food-handling guidelines at all times

TEAM SUPPORT

• Work cooperatively with other cooks, runners and cashiers to ensure timely service
• Assist with dishwashing, cleaning and restocking as needed
• Communicate low-stock or equipment issues to supervisors promptly

CUSTOMER SERVICE (AS NEEDED)

• Occasionally serve guests directly at concession counters or food booths
• Maintain a professional, friendly attitude in guest-facing situations

REQUIREMENTS:

• Ability to work in a fast-paced, hot environment with a positive, team-first attitude
• Must be able to stand for long periods and lift up to 40 pounds

Qualifications

QUALIFICATIONS:

• No previous professional kitchen experience required — training provided!
• Basic knife skills and familiarity with kitchen tools preferred
• Food Handler’s Card (or ability to obtain before starting)
• Reliable transportation and weekend/event availability

The position is temporary, part-time and non-exempt. The pay range is $20-$22 per hour. Must be available both Saturdays and Sundays to be eligible for this position. Please submit your resume and complete application to apply.

South Coast Botanic Garden Foundation is dedicated to a practice of diversity, inclusion, access and equity for all employees and visitors.