Cook II | Part-Time| Gaillard Center

Charleston, SC, USA|Onsite

Job Overview

Employment Type

Part-time

Compensation

Type:

Hourly

Rate:

Range $20.00 - $23.00

Benefits

401(k) savings plan

401(k) matching

Job Description

This role is offered by an established food service operation that prioritizes delivering high-quality menu items in a fast-paced environment. The company is dedicated to creating an atmosphere where culinary excellence and guest satisfaction are paramount. By focusing on quality control, portion management, and maintaining the highest sanitation standards, this operation ensures that every dish served meets stringent expectations. Catering to a diverse clientele, the workplace fosters a collaborative and energetic atmosphere suitable for individuals passionate about culinary arts and efficient kitchen management.

The Cook role is central to this mission, requiring active engagement in preparing and packagi... Show More

Job Requirements

High school diploma or equivalent
Previous cooking experience in a fast-paced kitchen preferred
Ability to operate commercial kitchen equipment
Strong attention to detail in food preparation and sanitation
Ability to follow verbal instructions from executive chefs
Availability to work flexible hours including weekends and holidays
Compliance with health and safety regulations
Ability to maintain cleanliness standards throughout shift

Job Qualifications

Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment
Ability to speak, read, and write in English
Ability to work well in a team-oriented, fast-paced, event-driven environment
Possess valid food handling certificate if required by state and federal regulations

Job Duties

Responsible for cooking and packaging food product which is prepared to order or kept warm until sold
Receives verbal orders from the Executive Chef and Executive Sous Chef for food product requirements for guest orders
Responsible for maintaining quality and production standards on all menu items
Food must be fresh and of high quality when served to the guests
Responsible for portion control and serving temperatures of all products served
Responsible for cleaning, stocking and restocking of workstations and displays
Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens
Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift
The Cook must be checked out before ending the shift by the Executive Chef and Executive Sous Chef to ensure the kitchen meets cleanliness standards
Maintains sanitation, health and safety standards in work areas
Must show demonstrated ability to meet the company standard for excellent attendance

Job Location

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