Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $15.00 - $21.00
Work Schedule
Flexible
Benefits
Paid Time Off
Paid sick time
medical benefits
Free Meals
Discounted meals
Career growth opportunities
Flexible Hours
Job Description
Provider Contract Food Service is a well-established company that has been dedicated to delivering superior culinary and hospitality services for over 20 years. Specializing in various food service operations including cafes, catering, and restaurants, the company serves more than 30,000 meals each week, demonstrating its significant presence and impact in the food service industry. Known for its commitment to quality and customer satisfaction, Provider Contract Food Service prides itself on its passionate culinary team who bring love and care to every dish prepared. Their operational excellence combines traditional culinary skills with innovation to meet and exceed client expectations consistently. The... 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 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
- 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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