Job Overview
Compensation
Type:
Hourly
Rate:
Range $16.00 - $20.00
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal allowance
Flexible Schedule
Job Description
The establishment hiring for the Cook I position is a professional and dynamic restaurant or hospitality outlet known for delivering high-quality culinary experiences to its guests. This company values efficiency, attention to detail, and a commitment to maintaining exceptional standards in all aspects of food preparation and presentation. As a part of the hospitality industry, the restaurant embraces a fast-paced and intense work environment where teamwork and skill are essential to success. The establishment does not specify supervisory responsibilities for this role, making it ideal for someone focused on culinary craftsmanship and improving their kitchen expertise without the pressure of... Show More
Job Requirements
- High school diploma or equivalent
- ability to work in a fast-paced, intense work environment
- basic mathematical skills
- good knife skills
- knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles
- ability to work any station in the kitchen and perform job functions with attention to detail, speed, and accuracy
- ability to prioritize, organize, delegate work, and follow through with multiple assigned tasks
- ability to work well with others in a team environment
Job Qualifications
- High school diploma or equivalent
- ability to work in a fast-paced, intense work environment
- basic mathematical skills
- good knife skills
- knowledge of operating all kitchen equipment such as stoves, ovens, broilers, slicers, steamers, kettles
- ability to work any station in the kitchen and perform job functions with attention to detail, speed, and accuracy
- ability to prioritize, organize, delegate work, and follow through with multiple assigned tasks
- ability to work well with others in a team environment
Job Duties
- Display and present all items designated by the sous chef for service
- complete mise-en-place to the satisfaction of the supervisor and/or sous chef
- assist the sous chef in guiding and maintaining a quality product
- rotate, label, and date all food on the station
- properly follow all processes that are in place
- communicate with all internal customers efficiently
- fill out all requisitions properly
- properly rotate the product in the walk-in cooler
- clean and maintain equipment properly
- maintain and strictly abide by state sanitation/health regulations and hotel requirements
- organize and set up workstations fast and efficiently
- follow the cleaning schedule
- complete requisitions, read recipes, and communicate with other employees
- perform other related duties as assigned
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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