Job Overview
Employment Type
Hourly
Part-time
Compensation
Type:
Hourly
Rate:
Range $20.00 - $23.00
Work Schedule
Standard Hours
Benefits
401(k) savings plan
401(k) matching
Job Description
The hiring establishment is a dynamic hospitality environment that prioritizes delivering high-quality food and excellent customer service in a fast-paced setting. This company operates as a professional kitchen space where culinary expertise and proper food handling are paramount to ensuring guest satisfaction and food safety. Their commitment to high kitchen hygiene standards and employee training reflects their dedication to industry best practices and customer satisfaction. The establishment offers an inclusive and cooperative work atmosphere, encouraging teamwork and communication across all levels of staff. This role is an hourly-based position with compensation ranging between $20.00 and $23.00 per hour, providing an... Show More
Job Requirements
- High school diploma or equivalent
- prior cooking experience preferred
- ability to operate large-volume cooking equipment
- food handling certification if required by state and federal laws
- ability to work flexible hours including weekends and holidays
- strong attention to detail and ability to maintain cleanliness standards
- excellent communication skills
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
- maintains sanitation, health and safety standards in work areas
- must show demonstrated ability to meet the company standard for excellent attendance
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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