BBC Kitchen Staff / Line Cook in Simi Valley, California at American Jewish University

Employer: American Jewish University
Job Title: Kitchen Staff / Line Cook
Status: Full Time, (40/hours per week) Non-Exempt
Location: On Site, Brandeis-Bardin Campus (BBC) Simi Valley
Reports To: Chef Lanny Marquez

About American Jewish University 

American Jewish University (AJU)’s mission is singularly focused on the future of Jewish life in North America—training and educating the next generation of rabbis, educators, professionals, and lay leaders, and creating innovative, dynamic pathways for Jewish learning and living. The Simi Valley campus spans over 2,700 acres of rolling hills and is the home of the iconic Brandeis-Bardin Campus (BBC) which is a premier venue for social and corporate functions.

Position Overview

The Line Cook is responsible for preparing, cooking, and presenting high-quality food items in accordance with established recipes, health and safety regulations, and AJU Hospitality standards. Working under the direction of the Head Chef, the Line Cook supports daily food service operations, catering functions, special events, and campus dining services. This position plays a critical role in ensuring food quality, kitchen cleanliness, operational efficiency, and exceptional customer service for students, faculty, staff, guests, conference attendees, and community members.

The ideal candidate is a team-oriented culinary professional who thrives in a fast-paced environment, demonstrates strong attention to detail, and is committed to maintaining the highest standards of food preparation, sanitation, and hospitality.

Duties & Responsibilities

Food Preparation & Production

• Prepare and cook menu items according to recipes, portion standards, and presentation guidelines.
• Assist with food preparation for daily meal service, catering events, conferences, camps, retreats, and special campus functions.
• Ensure consistency, quality, and timely production of all food items.
• Properly store, label, and rotate food products following FIFO (First In, First Out) procedures.
• Assist with menu preparation and special dietary accommodations as directed by the Head Chef.
• Maintain appropriate food temperatures and safe food handling practices.
• Assist with receiving, inspecting, and storing food deliveries.

Kitchen Operations

• Maintain a clean, organized, and efficient workstation throughout each shift.
• Assist with kitchen opening and closing procedures.
• Support inventory management by monitoring stock levels and notifying the Head Chef of shortages.
• Operate kitchen equipment safely and report maintenance or repair needs promptly.
• Assist in preparing kitchen areas for inspections and audits.

Health, Safety & Sanitation

• Adhere to all Health Department regulations, food safety standards, and AJU policies.
• Follow ServSafe guidelines and maintain a sanitary work environment.
• Ensure proper cleaning and sanitizing of equipment, utensils, and food preparation areas.
• Participate in routine kitchen deep-cleaning activities.
• Follow all workplace safety procedures and immediately report accidents, injuries, or unsafe conditions.

Team Collaboration

• Work collaboratively with the Head Chef, kitchen staff, dishwashers, and hospitality team members.
• Assist with training and mentoring new kitchen staff as assigned.
• Maintain professional and respectful communication with coworkers and customers.
• Support special projects and hospitality initiatives as assigned.

Other Duties

• Assist with catering setup, food presentation, and service as needed.
• Participate in staff meetings and training programs.
• Perform other related duties as assigned by theHeadChef or Senior Directors inHospitalityDepartment.

Required Qualifications & Experience

• High school diploma or equivalent.
• Minimum of two (2) years of experience in a commercial kitchen, restaurant, catering operation, or institutional food service environment.
• Knowledge of food preparation techniques, kitchen equipment, and food safety practices.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Strong organizational and time-management skills.
• Ability to follow written and verbal instructions.
• Ability to work independently and as part of a team.
• Must be able to maintain predicable and reliable attendance.
• Availability to work evenings, weekends, holidays, and extended hours as needed.
• Valid Food Handlers Certification Card (or be able to take a company provided course within30 daysofhire).

Preferred Qualifications

• Experience working in catering, higher education, hospitality, conference center, camp, or event environments.
• Knowledge of kosher food preparation and the laws of kashrut.
• Experience working with a Mashgiach.
• Bilingual in English and Spanish.

Physical Requirements & Work Environment

• Ability to remain in a stationary position for long periods of time (6 or more hours per shift, excluding break times).
• Ability to lift, push, pull, or carry up to 50 pounds (examples include stacks of metal sheet trays, bulk food items, and taking out the trash.)
• Ability to frequently bend and reach overhead (examples include stocking supplies and organizing products in the walk in cooler).
• Ability to lift and use utensils (including chopping), and grip equipment such as pots/pans or other kitchen equipment.
• Ability to work in fluctuating temperatures ranging from hot (high radiant heat areas
• ~ 82°) to cold (food storage areas ~ 37 °).
• Ability to work near open flames, hot cooking equipment, and steam.
• Ability to perform certain repetitive motion activities (e.g.,utilizing certain utensils such as food scoops for extended periods of time)
• Ability to work in tight spaces such as dish stations.
• Ability to recognize, perceive, communicate and/or comprehend directions and spatial cues (e.g.“hot,” “behind,” “corner,” knife,” etc.)
• Ability to sit, squat and kneel occasionally.
• Ability to regularly move around the dining areas to kitchen areas while carrying items (such as beverage racks and food cambros).
• Must be able to work in a constant state of alertness and safe manner.

Work Environment

The Line Cook works in a commercial kitchen environment supporting campus dining services, catering events, conferences, camps, and special functions. The position requires flexibility in scheduling and may involve early mornings, evenings, weekends, and holidays based on operational needs.

Compensation

• This is a full-time, non-exempt position with a hourly pay range of$24.00 to $28.00 depending on experience and qualifications.
• American Jewish University offers a comprehensive benefits package, which may include health, dental, and vision insurance; retirement plan participation; paid time off; and other employee benefits.
• Total compensation is designed to be competitive with peer institutions and reflective of the scope, complexity, and strategic impact of the role.

AJU participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please CLICK HERE.

Please note that this job description is not meant to cover or include all the tasks, duties, and responsibilities the employee may be required to perform, and may be subject to change at the company’s discretion, with or without notice or contemporaneous update to this document. Reasonable accommodations may be made to enable qualified individuals to the extent required by and in accordance with applicable federal, state, and local law; contact Human Resources to request reasonable accommodation. Nothing in this job description modifies the at-will nature of employment. If you require accommodation to complete the job application process, please contact hr@aju.edu.

American Jewish University (AJU) is committed to diversity, equity, and inclusion in all forms and areas of the university. Please visit our full diversity statement at https://aju.edu/.