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Careers

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Openings

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Prep Cook/ Dishwasher

REPORTS TO: BOH Manager

LOCATION: The Ecology Center in San Juan Capistrano, CA

POSITION TYPE: Part-Time, Full-Time, Seasonal

TRAVEL: (No travel)

JOB SUMMARY:

The Prep Cook will prepare meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff. Cleaning their workspace throughout the day to follow health and safety guidelines. The incumbent is responsible to consistently produce quality food according to established company and industry guidelines, while demonstrating exceptional customer service skills and continually looking for ways to enhance the customer’s overall experience.

  • Prolonged periods of standing and working in a kitchen.
  • Exposure to extreme heat, steam, and cold present in a kitchen environment.
  • Must be able to lift up to 15 pounds at times.
  • Must be able to work late nights and unpredictable hours.
  • Manual dexterity to cut and chop foods and perform other related tasks.
 

RESPONSIBILITIES:

  • The incumbent is responsible for:

    • Prepares meal ingredients as directed by the head chef, senior chef, or other staff.
    • Prepares fresh produce by peeling, cutting, cooking and portioning.
    • Prepares meat by trimming, cutting, cooking and portioning.
    • Prepares simple dishes such as breads or salads.
    • Mixes or prepares condiments, dressings, and sauces.
    • Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
    • Assists with unloading, inspection, and storage of raw ingredients and supplies.
    • Performs other related duties as assigned.
    • As directed by the Executive Chef or Chef de Cuisine, monitoring service levels, customer satisfaction and adherence to company policies and procedures. Supporting cost control efforts by anticipating customer volume based on current reservations and prior history (month, day of week, holiday weekends, etc.,) and making certain the appropriate amount of food is prepped.
    • Participating in the monthly physical inventory counts at the venue.
    • Assisting the Executive Chef and Chef de Cuisine in developing menu items for the restaurant or special events.
    • Providing support at other venues for special events
    • Maintaining ongoing communication with the kitchen staff to clearly communicate information or specific requirements for any scheduled events.
 

REQUIRED SKILLS/ ABILITIES:

  • Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
  • Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
  • Ability to function well in a high-paced and at times stressful environment.
  • Ability to work quickly and efficiently.
  • Ability to work well as part of a team.
  • Ability to maintain personal hygiene.

 

QUALIFICATIONS:

Minimum Qualifications:

  • Must have exceptional organizational skills
  • Must possess attention to detail
  • Serve Safe Certificate

Education and/or Experience:

  • High school or vocational school coursework in kitchen basics such as food safety, preferred

Language Skills:

  • Ability to read, analyze and interpret general business periodicals, technical procedures, or governmental regulations.
  • Ability to effectively present information and respond to questions from managers, clients, customers and the general public.
  • Ability to write reports, business correspondence and procedure manuals.
  • Bilingual English/Spanish preferred.
 
 

EXPERIENCE:

  • Cooking: 1 year (Required)
  • Restaurant: 1 year (Required)
 

License/Certification:

  • Food Handler Certification (Required)
 

Restaurant type:

  • Café
  • Fast casual restaurant
 

WORK LOCATION:

In person. Reliably commute or planning to relocate before starting work (Required)

COMPENSATION: $17 per hour

SCHEDULE:

  • Shift:

    • Day shift
  • Weekly day range:

    • Weekend availability
 
 

Email resumes and cover letter to [email protected] with “Prep Cook/ Dishwasher Application” as the email subject.

Cook/ Line Cook

REPORTS TO: BOH Manager

LOCATION: The Ecology Center in San Juan Capistrano, CA

POSITION TYPE: Part-Time

TRAVEL: (No travel)

JOB SUMMARY:

A Cook, or Line Cook, is responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal. The incumbent is responsible to consistently produce quality food according to established company and industry guidelines, while demonstrating exceptional customer service skills and continually looking for ways to enhance the customer’s overall experience.

RESPONSIBILITIES:

  • The incumbent is responsible for:

    • Assisting in the daily kitchen operations of the restaurant to include, receiving food orders, food preparation, menu preparation, testing recipes, techniques for food preparation and participating in monthly inventory counts
    • Assisting with receiving food orders from suppliers and verify the items received against the invoice, noting any discrepancies. Inspecting the quality of items being received, noting any problems with temperature or freshness. Notifying the Executive Chef or Chef de Cuisine of items missing from shipment, items received in error or quality concerns. Making sure the items are stored in the assigned area and rotate existing inventory as needed.
    • At the beginning of each shift, reviewing the line checklist and assisting with pulling or preparing items, as needed. Checking sauces and all ingredients for integrity. Notifying the Executive Chef or Chef de Cuisine of any specific concerns.
    • Consistently prepare high quality food products according to established food industry regulations and company policies and procedures, paying specific attention to preparation procedures and presentation standards. In addition to working on the line as scheduled, provide support to all members of the kitchen staff, as needed.
    • As directed by the Executive Chef or Chef de Cuisine, monitoring service levels, customer satisfaction and adherence to company policies and procedures. Supporting cost control efforts by anticipating customer volume based on current reservations and prior history (month, day of week, holiday weekends, etc.,) and making certain the appropriate amount of food is prepped.
    • Maintaining ongoing communication with the kitchen staff to clearly communicate information or specific requirements for any scheduled events.
    • Maintaining a safe working environment for guests and employees by adhering to established food industry regulations and company policies and procedures. Making sure that stations are wiped down as time allows, watch for spills on the floor, etc. When working with temperature sensitive items, such as poultry, seafood and eggs place the items in ice to maintain the appropriate temperature. Actively participate in the monthly safety meetings.
    • At the end of the shift overseeing and assisting with storing food items and cleaning the kitchen. Ensuring all items are properly labeled and dated. Pulling proteins from the freezer for next day service.
    • Participating in the monthly physical inventory counts at the venue.
    • Assisting the Executive Chef and Chef de Cuisine in developing menu items for the restaurant or special events.
    • Providing support at other venues for special events

 

QUALIFICATIONS:

Minimum Qualifications:

  • Must have exceptional organizational skills
  • Must possess attention to detail
  • Serve Safe Certificate

Language Skills:

  • Ability to read, analyze and interpret general business periodicals, technical procedures, or governmental regulations.
  • Ability to effectively present information and respond to questions from managers, clients, customers and the general public.
  • Ability to write reports, business correspondence and procedure manuals.
  • Bilingual English/Spanish preferred.
 

EXPERIENCE:

  • Cooking: 2 years (Required)
  • Restaurant: 3 years (Required)

License/Certification:

  • Food Handler Certification (Required)

Restaurant type:

  • Café
  • Fast casual restaurant
 

WORK LOCATION:

In person. Reliably commute or planning to relocate before starting work (Required)

COMPENSATION: $18.51 – $19.10 per hour

SCHEDULE:

  • Shift:

    • Day shift
  • Weekly day range:

    • Weekend availability
 

Email resumes and cover letter to [email protected] with “Line Cook Application” as the email subject.

Community Events Intern

DEPARTMENT: Engagement

REPORTS TO: Jonathan Zaidman, Engagement Director

LOCATION: San Juan Capistrano, CA

POSITION TYPE: Part-Time (4-8 hours per week – event weekends required)

DURATION: February – June

JOB SUMMARY:

At The Ecology Center, we work to re-ignite the relationship we’ve lost with the land and one another.  As an Engagement Department, we have the unique opportunity to inspire a deep sense of connection through community experiences.  The Community Events Intern will have the opportunity to learn how to mobilize community-members around meaningful gatherings – from strategy, to organization, to execution, our festivals, dinners, workshops, U-picks, and markets are a fulfilling and energy-giving opportunity to learn by doing.

The Community Events Intern will work along the Community Engagement Team.  You will have the opportunity to join strategic event meetings, research and communicate with potential event partners, and support on-site during organizational experiences.

 

EXPECTATIONS:

  • Hard worker with a positive attitude and willingness to solve problems
  • Hospitality experience
  • Availability to support on weekends during community events
  • Strong alignment with The Ecology Center’s values and mission
  • Excellent interpersonal and communication skills
 

WHAT WE OFFER:

  • An opportunity to work with an experienced team hosting dozens of unique events and experiences for thousands of community members
  • A chance to be part of a passionate team dedicated to environmental education and sustainable practices
  • A collaborative, professional, and inclusive work atmosphere
  •  

TO APPLY:

  • Applications will be reviewed in January to make a selection with a start date of early February.
  • Please submit a resume and cover letter to Jonathan Zaidman – [email protected]