
Job Overview
Employment Type
Hourly
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
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 reputable culinary and hospitality company that has been delivering excellence for over 20 years. Specializing in food service operations across cafes, catering, and restaurants, the company serves more than 30,000 meals weekly, demonstrating its capability and commitment to quality. Their approach to food is both passionate and professional, with a dedicated culinary team that ensures every dish served contains the essence of care and love. With an established presence in the food service industry, Provider Contract Food Service stands out for its focus on client satisfaction and high standards in food preparation and service.
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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, 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
- High school diploma or GED equivalent preferred
- Formal culinary training preferred
- Successful completion of auditions or skill testing
- Effective communication skills
- Ability to organize and manage kitchen tasks
- Knowledge of food safety and sanitation standards
- Experience in high-volume food preparation environments
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
- Work with small, delicate, and sensitive equipment 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
- Adheres to control procedure for food costs and quality
- Rotate all products on the first-in, first-out philosophy and properly label and date all products
- 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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