Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $17.00 - $20.00
Work Schedule
Flexible
Benefits
medical benefits
sick pay
Vacation Time
Discounted meals
Career growth opportunities
Flexible Hours
Job Description
Provider Contract Food Service is a reputable culinary and hospitality company that has been delivering excellence to its clients for over 18 years. Based in Riverside, CA, at Cal Baptist University, Provider Contract Food Service has established itself as a trusted leader in food service management and catering, focusing on quality, innovation, and customer satisfaction. The company prides itself on creating memorable dining experiences through professional service and high standards of food preparation and presentation. Their commitment to excellence has earned them a solid reputation in the hospitality industry, making them an employer of choice for culinary professionals looking to... Show More
Job Requirements
- Minimum one years experience as a cook in a high-volume restaurant environment
- Ability to demonstrate basic knife skills
- Ability to identify pan types and knife types
- Demonstrated proficiency in braising, sautéing, broiling, and poaching
- Demonstrated proficiency in using a slicer, mixer, robot coupe, tongs, chefs knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk
- Knowledge of sanitary practices
- Working knowledge of weights, measures, and various cooking techniques
- Possession of the basic tools to perform the job duties of a cook
- Reading and math skills for recipes and measurement
- Ability to stand on a hard surface for entire shift
- Ability to tolerate areas with extreme hot and cold temperatures
- Must possess effective communication and organizational skills
- Ability to apply common sense understanding to carry out a variety of instructions furnished in written, oral or diagram form
- Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals
- Must be able to successfully pass applicable auditions or skill testing
Job Qualifications
- Minimum one years experience as a cook in a high-volume restaurant environment
- Ability to demonstrate basic knife skills
- Ability to identify pan types and knife types
- Demonstrated proficiency in braising, sautéing, broiling, and poaching
- Demonstrated proficiency in using a slicer, mixer, robot coupe, tongs, chefs knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk
- Knowledge of sanitary practices
- Working knowledge of weights, measures, and various cooking techniques
- Possession of the basic tools to perform the job duties of a cook
- Reading and math skills for recipes and measurement
- Ability to stand on a hard surface for entire shift
- Ability to tolerate areas with extreme hot and cold temperatures
- Must possess effective communication and organizational skills
- Ability to apply common sense understanding to carry out a variety of instructions furnished in written, oral or diagram form
- Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals
- Must be able to successfully pass applicable auditions or skill testing
- High school diploma or GED equivalent
- Formal culinary training
Job Duties
- Prepare all food items according to standard recipes and menu to ensure consistency of product
- Exhibit knowledge, understanding, and application of various cooking techniques
- Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity
- Exhibit preparation and knowledge of base sauces, stocks, and soups
- Actively participate with staff to cook, prepare, dish-up and assemble food
- Demonstrate ability to work in line in different locations
- Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top
- Maintain a solid knowledge of all food products
- Perform all assigned side-work to include replenishing/restocking work station with supplies
- Adhere to control procedure for food costs and quality
- Rotate all products on the first-in, first-out philosophy
- Properly label and date all products to ensure safekeeping and sanitation
- Check station before, during, and after shift for proper set-up and cleanliness
- Abide by all health codes and hand washing guidelines and encourage team members to do the same
- Fully observe all safety procedures
- Strive for picture perfect plate presentation
- Perform other duties as assigned by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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