Cook 2

Glendale, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Temporary

Hourly

Internship

Consulting

Compensation

Type:

Hourly

Rate:

Range $15.00 - $21.00

Benefits

Paid vacation time

Paid sick time

Medical Benefits for Full Time Team Members

Free or Discounted Meals

Career growth opportunities

Flexible Hours

Job Description

Provider Contract Food Service is a well-established company specializing in culinary and hospitality services. With over 20 years of experience in delivering excellence, the company prides itself on the passion and dedication of its culinary team. Every meal served reflects the love and care invested by the staff, ensuring customers enjoy a memorable dining experience. The company operates various food service establishments, including cafes, catering services, and restaurants, collectively serving over 30,000 meals weekly. This extensive reach demonstrates the company’s commitment to quality and consistency in the food service industry.

Currently, Provider Contract Food Service is seeking to ex... Show More

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 kitchen equipment including 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 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 Location

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