Job Overview
Employment Type
Full-time
Part-time
Hourly
Compensation
Hourly
Range $15.00 - $21.00
Work Schedule
Flexible
Benefits
Paid Time Off
Paid sick time
medical benefits
Free or Discounted Meals
Career growth opportunities
Flexible Hours
Job Description
Provider Contract Food Service is a well-established company that has been delivering exceptional culinary and hospitality services for over 20 years. Serving a broad client base, the company operates various food service outlets including cafes, catering services, and full-service restaurants. They proudly prepare and serve over 30,000 meals each week, demonstrating their capacity to manage high-volume food service with an emphasis on quality and customer satisfaction. Their commitment to culinary excellence is evident in every meal, emphasizing fresh, well-prepared dishes made with passion and care. This ongoing dedication has positioned Provider Contract Food Service as a trusted name in foodservice management, known for its reliability and its team's skillful craftsmanship in the culinary arts. At the Arizona Christian University campus in Arizona, they are currently expanding their Food Service Team to include the position of Cook 2, reflecting their commitment to maintaining high standards across all locations.
The Cook 2 role is a critical position responsible for the preparation and/or supervision of food production while adhering to stringent sanitation, health, and hygiene standards. This position requires a competent and skilled individual who can follow established recipes and menu specifications accurately and efficiently. With duties that include directing other cooks, managing food orders, training staff on proper kitchen equipment use, and maintaining food quality and safety control procedures, this role combines technical cooking skills with leadership and operational oversight. The Cook 2 will actively engage in food preparation and assembly, ensuring that presentations meet the company’s standards for aesthetics and taste. This role demands familiarity with a variety of cooking techniques such as braising, sautéing, broiling, and poaching, as well as proficiency with kitchen equipment like slicers, mixers, and deep fryers. The position offers a competitive pay rate ranging from $15.00 to $21.00 per hour, with opportunities for career growth within the company. Benefits include paid time off, paid sick time, medical benefits for full-time employees, discounted meals, and flexible working hours. Working with Provider Contract Food Service means joining a team dedicated to quality, teamwork, and professional development within the foodservice industry.
The Cook 2 role is a critical position responsible for the preparation and/or supervision of food production while adhering to stringent sanitation, health, and hygiene standards. This position requires a competent and skilled individual who can follow established recipes and menu specifications accurately and efficiently. With duties that include directing other cooks, managing food orders, training staff on proper kitchen equipment use, and maintaining food quality and safety control procedures, this role combines technical cooking skills with leadership and operational oversight. The Cook 2 will actively engage in food preparation and assembly, ensuring that presentations meet the company’s standards for aesthetics and taste. This role demands familiarity with a variety of cooking techniques such as braising, sautéing, broiling, and poaching, as well as proficiency with kitchen equipment like slicers, mixers, and deep fryers. The position offers a competitive pay rate ranging from $15.00 to $21.00 per hour, with opportunities for career growth within the company. Benefits include paid time off, paid sick time, medical benefits for full-time employees, discounted meals, and flexible working hours. Working with Provider Contract Food Service means joining a team dedicated to quality, teamwork, and professional development within the foodservice industry.
Job Requirements
- Three years of experience as a cook in a high-volume restaurant environment
- Demonstrated proficiency in braising, sautéing, broiling, and poaching
- Demonstrated proficiency in using a slicer, mixer, robot coupe, tongs, chef's knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk
- Ability to demonstrate basic knife skills
- Ability to identify pan types and knife types
- Knowledge of sanitary practices
- Working knowledge of weights, measures, and various cooking techniques
- Reading and math skills for recipes and measurement
- 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, preferred
- Formal culinary training, preferred
Job Qualifications
- Three years of experience as a Cook in a high-volume restaurant environment
- 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
- Ability to demonstrate basic knife skills
- Ability to identify pan types and knife types
- Knowledge of sanitary practices
- Working knowledge of weights, measures, and various cooking techniques
- Reading and math skills for recipes and measurement
- 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, preferred
- Formal culinary training, preferred
Job Duties
- Provide clear direction, instruction and guidance to team members
- Organize work assignments and tasks to meet deadlines
- Train lower-level cooks in proper equipment usage
- Communicate regularly with cooks and chefs
- 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 the 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
- Prepare order lists for recipe preparations
- Perform all assigned sidework 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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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