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Aztec Shops Ltd. is the largest employer of college students in San Diego. We offer a variety of positions in fun and diverse environments. Our goal is to help students gain valuable work experience in jobs compatible with their academic schedules. Aztec Shops also offers full-time employment in several professional fields. Remember to bring the documents required by law for employment (such as original Social Security Card and Driver's License, or Birth Certificate); they will be necessary if you are hired.

Aztec Shops is an Equal Opportunity Employer

Applicants will be accepted and assigned to jobs and otherwise treated without regard to race, religion, national origin, sexual orientation, age, marital status, veteran status or disability, as well as other classifications as protected by applicable state or local laws. In compliance with the Americans with Disabilities Act, Aztec Shops Ltd may provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodation with the employer.

Aztec Shops Salary Schedule

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Status:

Full Time - Hourly

Summary:

Assists the Unit Manager in providing management support to create an environment that promotes teamwork, continuous improvement, learning, customer satisfaction and high standards of service. Utilizes human resources effectively to increase business, manage workload and job costs, achieve production and provide quality services to customers..

Essential Duties & Responsibilities:

  • Assists unit manager with the operations staff, which includes hiring and disciplining of employees, setting work priorities, conducting staff meetings, evaluating performance and directing work assignments to ensure effective operations.
  • May assist in the preparation of daily sales reports to determine profitability in order to correct for the following day. Makes daily adjustments to staffing and production levels based on sales volume.
  • Plans and prepares work schedules and assigns employees to specific duties and tasks.
  • Assists in executing sales promotion activities and prepares, or directs workers preparing food displays and advertising copy.
  • Assists unit manager in daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
  • Resolves customer issues and complaints to ensure customer satisfaction.
  • Supervises and trains employees engaged in food preparation, cash registers, taking of inventories, reconciling cash with sales receipts, keeping operating records, or preparing daily record of transactions. May perform work of subordinates as needed.
  • Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and University personnel.
  • Responsible for ensuring continued compliance with all local, state and federal health, safety and employment laws and regulations.
  • Other duties as assigned.

Minimum Education, Training & Experience:

The minimum requirement for applicants is a High School Diploma or GED; plus one to two years experience in mid to high volume food service operations and one year supervisory experience; or equivalent combination of education and experience. An A.A. degree from an accredited two or four-year college or university in Business or Hotel/Restaurant Management preferred but not required.

Strong communications, computer literacy, and mathematical skills are required.

Food Handler certificate from California is required.

Physical Demands:

Must be physically able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers; as well as cash register and office equipment such as computers, copy machines, and facsimile machines. While performing the duties of this job, the employee is frequently required to walk, sit, stand for prolonged hours; use hands to finger, handle, or feel objects, cooking tools, or control; and reach with hands and arms. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision, peripheral visions, distance vision, and color vision.

To Apply:

Please Fax or e-email Application/Resume to:
SDSU Dining Services
San Diego State University, Education Bldg., Room 112
diningservices.feedback@sdsu.edu
Fax: (619) 594-2876

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Status:

Part-time (Hourly, 24-30 hours per week. 4-5 Hours shifts per week, including weekends.)

Summary:

Performs skilled cooking and baking duties to professionally prepare and market bakery items for campus residential dining, retail, and catering venues. Also provides support to general foodservice production.

Essential Duties & Responsibilities:

  • Prepares bakery products as assigned by production records.
  • Follows approved recipes and standards for consistency and accuracy of products.
  • Maintains the cleanliness of workstation at all times.
  • Follows all sanitation guidelines ensuring fresh, wholesome products.
  • Operates and maintains kitchen equipment in a safe and efficient manner.
  • Accepts deliveries and stores raw food products according to established standards.
  • Plans production based on printed orders.
  • Ensures proper charging of bake shop items by requiring product transfers for all orders.
  • May assist in the cleaning of equipment, tools, or pans.
  • Responsible for ensuring continued compliance with local, state and federal health, safety and employment laws and regulations.
  • Other duties as may be assigned.

Minimum Education, Training & Experience:

The minimum requirement for applicants is a HS diploma or GED; plus three years experience in a full service bakery; or equivalent combination of education and experience.

Preferred: A degree or certificate of completion from an accredited culinary school, with emphasis in baking; plus two to five years of hands-on baking experience in a high volume food service operation, hotel or restaurant.

Food Handler certificate from California preferred.

Physical Demands:

While performing the duties of this job, the employee is frequently required to stand, talk or hear, taste and smell. The employee is frequently required to stand for prolonged hours; use hands to finger, handle, or feel objects, utensils, tools, or controls and reach with hands and arms. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and facsimile machines. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision.

To Apply:

Please Fax or e-email Application/Resume to:
SDSU Dining Services
San Diego State University, Education Bldg., Room 112
diningservices.feedback@sdsu.edu
Fax: (619) 594-2876

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Status:

Full Time (Hourly - Monday - Friday: 8am - 4:30pm )

Summary:

Represents the company as an internal selling agent of catering products and services by providing first contact with potential customers and coordinating the sales and appointment process.

Essential Duties & Responsibilities:

  • Takes phone orders and meets with clients to plan events and menus.
  • Types contracts, including all contract changes.
  • Distributes contracts and changes to appropriate individuals.
  • Submits orders to vendors for required materials and supplies.
  • Ensures all contracts are approved and confirmed by client to include reconfirmation one day prior to event.
  • Follows up with the client, at the conclusion of an event, to ensure expectations were met.
  • Prepares and verifies billing information, submitting it in a timely manner to accounting.
  • Documents and manages delinquent accounts.
  • Completes any necessary task to provide highest quality products and services to include providing product, unit, company and company information and/or assisting in event service.
  • Relays information in a timely manner utilizing the chain of command.
  • Observes all safety and Company rules and regulations in the performance of duties.
  • Other duties as assigned.

Minimum Education, Training & Experience:

HS diploma, or GED equivalent is required. Related experience and/or advanced training or any equivalent combination of education and experience may be substituted. Previous catering industry experience or customer service experience is desired. Must be computer literate with knowledge of Microsoft Office products. Must be able to use general office machines; to include fax, copier, etc. Strong communication, interpersonal skills, basic math skills and organizational skills are required.

Strong communications, strong supervisory skills, and mathematical skills are required.

Physical Demands:

Must be physically able to operate computers, copy machines, facsimile machines and other general office equipment. Extensive use of computer monitor and phone is required. Specific visual abilities required by this job include close vision, distance vision and color vision for extensive reading and interpretation of charts and/or spreadsheets. Physical demand requirements are at levels for sedentary work. Must be able to use body members to sit, move and lift or carry objects or materials weighing up to 20 pounds. The employee is occasionally required to use hands to finger, handle, or feel objects and reach with hands and arms.

Physical Communication:

Must have the ability to talk (expressing and/or exchanging ideas by means of spoken words) and hear (perceiving sounds of nature by ear).

Work Conditions and Hazards:

Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions as well as cleaning chemicals. The noise level in the work environment is usually moderate.

To Apply:

Please Fax or e-email Application/Resume to:
SDSU Dining Services
San Diego State University, Education Bldg., Room 112
diningservices.feedback@sdsu.edu
Fax: (619) 594-2876

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Status:

Part-time (Hourly)
The Bakeshop is looking to fill the morning shift and afternoon shift

Summary:

Employee will be required to work alone and as a team member under moderate conditions to maintain cleanliness of dishes, pots, pans and general dish room area.

Essential Duties & Responsibilities:

  • Retrieve all dishes, pots, pans, utensils and other items from kitchen and other areas and ensure all are washed and sanitized in a timely manner throughout shift.
  • Learn and operate all aspects of high temperature dish washing machine.
  • Clean/sanitize, empty trash, sweep, and maintain cleanliness of dish room/area.
  • Follows all sanitation guidelines ensuring fresh, wholesome products.
  • Adhere to company sanitation procedures.
  • Observes all safety and company rules and guidelines.
  • Other duties as assigned.

Minimum Education, Training & Experience:

High School diploma or General Education Degree (GED); or equivalent combination of education and experience.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and satisfy performance standards. Must be able to work as part of a team with co-workers and kitchen staff/management, have the ability to learn and operate dish machine, and the ability to work alone.

Physical Demands:

While performing the duties of this job, the employee is frequently required to stand, walk, reach, bend, stoop, wipe, and move throughout the dish room for up to 8 hours. Must be able to use hands to finger, handle, or feel objects, utensils, tools, or controls and reach with hands and arms. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision, distance vision, and color vision.

Physical Communication

Must have the ability to talk (expressing and/or exchanging ideas by means of spoken words) and hear (perceiving sounds of nature by ear). Physical appearance presented to the public and internal employees must be professional.

Work Conditions and Hazards

Work is regularly performed in a dish room area that frequently exposes employee to cleaning compounds, chemicals and humid temperatures. The noise level in the work environment is usually high.

To Apply:

Please Fax or e-email Application/Resume to:
SDSU Dining Services
San Diego State University, Education Bldg., Room 112
diningservices.feedback@sdsu.edu
Fax: (619) 594-2876

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Status:

Part-Time (20 hours per week and 4 shifts per week. Must be available to work weekends)

Summary:

Under the supervision of the General Manager, performs outdoor farm work, planting, watering, weeding, harvesting, trimming, and fertilizing of plants, vegetables, and fruits for use in Dining Services restaurant outlets. May also provide support to general foodservice production.

Essential Duties & Responsibilities:

  • Performs outdoor farm work which includes but is not limited to farming but manual labor as well
  • Plants various vegetables and fruits using standardized organic gardening techniques as directed by the General Manager some sprouted from seed and some just transplanted from pre sprouted products. Products include: tomatoes, carrots, bell peppers, and seasonal vegetables and herbs
  • Waters all vegetation following a set predetermined schedule confirming with General Manager on each watering cycle to ensure proper watering is happening or determined not to happen depending on weather conditions.
  • Responsible for removal of weeds in the garden using hands and weeding tools
  • Responsible for harvesting ripe vegetables and fruits according to harvesting schedule
  • Trims and prunes plants, vegetables and fruits as needed
  • Fertilizes all produce according to requirements
  • Transports harvested vegetables from garden to Dining Services outlets
  • Responsible for pest control by using organic pesticides (i.e. Neem Oil) but will be directed to do so by confirming with General Manager before application
  • Complete log book as assigned
  • Must follow all College Area Community Garden policies and procedures as required
  • Other duties as assigned

Minimum Education, Training & Experience:

High School diploma or General Education Degree (GED); Some gardening preferred, but not required. Knowledge of organic farming and gardening preferred.

Food Handler Certificate from California preferred.

Physical Demands:

While performing the duties of this job, the employee is frequently required to stand, talk or hear, taste and smell. The employee is frequently required to stand for prolonged hours; use hands to finger, handle, or feel objects, utensils, tools, or controls and reach with hands and arms. Must have the ability to operate gardening equipment (to include but not limited to shovels, wheelbarrow, rakes, hoes and shears). The employee must occasionally lift, push, pull and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision.

Physical Communication:

Must have the ability to talk (expressing and/or exchanging ideas by means of spoken words) and hear (perceiving sounds of nature by ear).

Work Conditions and Hazards:

While performing the duties of this job the employee is always exposed to extreme cold or extreme heat. Employee is exposed to variable outdoor weather conditions during the entire shift. Exposed to organic farming approved pest control and fertilizers. The noise level in the work environment is usually moderate. Exposure to organic plant based pesticides.

To Apply:

Please Fax or e-email Application/Resume to:
SDSU Dining Services
San Diego State University, Education Bldg., Room 112
diningservices.feedback@sdsu.edu
Fax: (619) 594-2876

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Status:

Part-time

Summary:

Prepares and cooks food, per recipe, for campus residential dining, retail, and catering venues. Also provides support to general food service production.

Essential Duties & Responsibilities:

  • Prepares food products as assigned by production records or submitted orders, following established recipes and standards.
  • Ensures product quality by following food handling procedures and sanitation guidelines in accordance with policy.
  • Operating, maintaining and cleaning grill, kitchen and production equipment in a safe and efficient manner.
  • Ensures the accuracy of the inventory process, the recording of spoilage and product transfers, reporting any discrepancies to unit manager or supervisor.
  • Takes responsibility for the cleanliness and orderly appearance of the unit or event, including restocking necessary products or supplies and emptying trash receptacles.
  • Prepares all food in a timely manner and in a tasty eye-appealing manner with correct seasoning.
  • Uses basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Knows or is capable of learning classic culinary techniques.
  • Sets up, breaks down and works the various stations in the kitchen (pantry, broiler, sauté, pasta, and expedite).
  • Checks and controls the proper storage of product.
  • Records Pre and Post Production quantities for production reports.
  • Breaks down received order and stores product properly.
  • May assist in the cleaning of equipment, tools, or pans.
  • Responsible for ensuring continued compliance with local, state and federal health, safety laws and regulations.
  • Other duties as may be assigned.

Minimum Education, Training & Experience:

High School diploma or General Education Degree (GED); plus one year experience in hands-on, high baking volume, food service operation, hotel or restaurant; or equivalent combination of education and experience. Knowledge of basic baking principles such as scaling, mixing, kneading, proofing, and baking bread required.

Food Handler Certificate from California preferred.

Physical Demands:

While performing the duties of this job, the employee is frequently required to stand or walk for prolonged hours, talk or hear, taste and smell; use hands to finger, handle, or feel objects, utensils, tools, or controls and reach with hands and arms. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and facsimile machines. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision.

Physical Communication:

Must have the ability to talk (expressing and/or exchanging ideas by means of spoken words) and hear (perceiving sounds of nature by ear).

Work Conditions and Hazards:

While performing the duties of this job the employee is always exposed to food fumes or airborne particles. The employee frequently works near moving mechanical parts, cooking equipment and is exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate.

To Apply:

Please Fax or e-email Application/Resume to:
SDSU Dining Services
San Diego State University, Education Bldg., Room 112
diningservices.feedback@sdsu.edu
Fax: (619) 594-2876

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Status:

Part-time

Summary:

Prepares and assembles hot and cold food, per recipes for campus dining venues. Also provides support to general food service production.

Essential Duties & Responsibilities:

  • Prepares products as assigned by production records
  • Follows approved recipes and standards for consistency and accuracy of products
  • Maintains the cleanliness of workstation at all times
  • Follows all sanitation guidelines ensuring fresh, wholesome products./li>
  • Operates and maintains kitchen equipment in a safe and efficient manner.
  • Accepts deliveries and stores raw food products according to established standards.
  • May assist in the cleaning of equipment, tools, or pans.
  • Responsible for ensuring continued compliance with local, state and federal health, safety and employment laws and regulations.
  • Other duties as assigned.

Minimum Education, Training & Experience:

The minimum requirement for applicants is a HS diploma or GED required; plus one to two years experience in a full production kitchen; or equivalent combination of education and experience.

A degree or certificate of completion from an accredited culinary school; plus two to five years of hands-on experience in a high volume food service operation, hotel or restaurant and Food Handler Certification from CA is preferred.

Physical Demands:

While performing the duties of this job, the employee is frequently required to stand, talk or hear, taste and smell. The employee is frequently required to stand for prolonged hours. Must have the ability to operate food service equipment. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision.

Physical Communication:

Must have the ability to talk (expressing and/or exchanging ideas by means of spoken words) and hear (perceiving sounds of nature by ear).

Work Conditions and Hazards:

Work is regularly performed in a traditional office setting. There may be exposure to airborne particles created from incoming boxes and merchandise. The noise level in the work environment is usually moderate.

To Apply:

Please Fax or e-email Application/Resume to:
SDSU Dining Services
San Diego State University, Education Bldg., Room 112
diningservices.feedback@darth.sdsu.edu
Fax: (619) 594-2876

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