Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $24.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Employee assistance program
Paid Time Off
company holidays
401k Retirement Plan
overtime eligibility
Overnight differentials
Travel discount program
Meal program
Job Description
Our company is a leading establishment in the foodservice industry that values quality, efficiency, and teamwork. We pride ourselves on maintaining high standards in food preparation and customer service, ensuring that every guest receives an exceptional dining experience. As a reputable player in the sector, we emphasize a collaborative work environment where employees are encouraged to develop their skills and contribute to the companys success. We are currently seeking a dedicated Main Cook (Cook II) to join our Operations Department. This is a non-exempt position reporting directly to the Kitchen Manager or Concept Manager, with a pay rate of $23.50... Show More
Job Requirements
- Minimum 2 years of experience in kitchen preparation and cooking
- At least 6 months experience in a similar capacity
- Ability to communicate clearly with managers, kitchen, and dining room personnel
- Ability to reach, bend, stoop and frequently lift up to 40 pounds
- Ability to work in a standing position for long periods of time (up to 10 hours)
- Good communication skills
- Good teamwork approach to daily tasks
Job Qualifications
- Minimum 2 years of experience in kitchen preparation and cooking
- At least 6 months experience in a similar capacity
- Good communication skills
- Good teamwork approach to daily tasks
- Ability to communicate clearly with managers, kitchen, and dining room personnel
- Ability to reach, bend, stoop and frequently lift up to 40 pounds
- Ability to work in a standing position for long periods of time (up to 10 hours)
Job Duties
- Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment
- Assume 100% responsibility for quality of products served
- Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures
- Stock and maintain sufficient levels of food products at line stations to assure smooth service
- Portion food products prior to cooking according to standard portion sizes and recipe specifications
- Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range and refrigeration equipment
- Prepare items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
- Follow proper plate presentation and garnish set up for all dishes
- Assist in food prep assignments during off-peak periods as needed
- Close the kitchen properly and follow the closing checklist for kitchen stations
- Attend all scheduled employee meetings and bring suggestions for improvement
- Perform other related duties as assigned by the Kitchen Manager or manager-on-duty
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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