Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $14.00 - $15.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
multiple benefit plans
Paid Time Off
401k
Opportunities for advancement
positive and respectful work environment
generous employee discounts
Community Volunteer Opportunities
Job Description
Our establishment is a dynamic and well-regarded hospitality venue specializing in high-quality food service with a commitment to excellence and guest satisfaction. We pride ourselves on offering a diverse and engaging work environment that values teamwork, professionalism, and respect for all employees. Operating within a fast-paced, high-volume kitchen environment, we emphasize culinary innovation and precision while maintaining strict adherence to quality and safety standards. Our company offers competitive pay and comprehensive benefits, fostering career growth and rewarding dedication. We are currently seeking a dedicated and skilled Cook II to join our culinary team. This role is essential in preparing all... Show More
Job Requirements
- Minimum age requirement is 18
- 1 year experience in a high-volume kitchen
- Able to obtain and maintain a Food handler's card (HLTH card) and any other certification or license, as required by law or policy
- Possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities
- Available to work varied shifts, including nights, weekends, and holidays
Job Qualifications
- Minimum age requirement is 18
- 1 year experience in a high-volume kitchen
- Able to obtain and maintain a Food handler's card (HLTH card) and any other certification or license, as required by law or policy
- Possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities
- Available to work varied shifts, including nights, weekends, and holidays
Job Duties
- Prepare food according to established specifications and standardized recipes
- Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met
- Maintain established inventory levels and order stock
- Ensure proper product rotation, storage, and quantity controls
- Consistently apply established safety and sanitation procedures
- Assist all stations and respective lines as necessary
- Ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications
- Work closely with stewarding in regards to any operational issue
- Establish all par levels for all ingredients/dishes and communicating with Sous Chef and/or FOH manager
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
Loading...
We didn't receive the exact location for this job posting,
please contact the employer.
You may be also interested in: