Kitchen Cook Temporary

Job Details:

Job Location:

Palos Verdes Peninsula, CA 90274, Position Type:
Seasonal, Salary Range: $20.00 - $24.00 Hourly,

South 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.

Kitchen Cook

Reports to Manager, Beverage Program and Front of House

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.

• 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.

• 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.

• 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.

• 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…