Cook1 - Nelson

Waxahachie, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

flexible schedule

Referral program

Opportunities for advancement

Job Description

Provider Contract Food Service has been a trusted name in culinary and hospitality excellence for over 18 years, serving clients with dedication and professionalism. Located at Nelson University in Waxahachie, TX, the company specializes in delivering top-quality food services tailored to meet diverse client needs. With a commitment to quality, safety, and customer satisfaction, Provider Contract Food Service has established itself as a premier food service provider in the region. Their experienced team works diligently to uphold the highest standards in food preparation, presentation, and hygiene, ensuring every meal served contributes to an exceptional dining experience.

Currently, Provider Contract Food Service is expanding its Food Service Team by hiring a Cook 1 to join their Nelson University location. This role is integral to the smooth operation of the kitchen, focusing on food preparation that adheres strictly to menu specifications and health regulations. The Cook 1 position is designed for individuals passionate about culinary arts, who possess a keen eye for detail, and who thrive in fast-paced environments. This opportunity offers competitive pay, a supportive team atmosphere, and a chance to grow professionally within a reputable company. The employment type is not explicitly stated but teaming with this organization offers stable and rewarding work in the hospitality industry.

The Cook 1 is responsible for preparing food items in accordance with standardized recipes and production guidelines, ensuring consistency in quality and flavor. This role requires compliance with all sanitation, health, and personal hygiene standards to maintain the safety and wellbeing of both staff and customers. The Cook 1 operates various kitchen equipment including slicers, steamers, deep fryers, ovens, broilers, grills, mixers, kettles, and flat tops to efficiently produce food items according to established procedures. Attention to detail in labeling, dating, and storing food is crucial, as is maintaining the cleanliness and organization of the work station throughout the shift.

Additionally, the Cook 1 collaborates closely with other kitchen staff to ensure food is cooked, assembled, and presented attractively, with an emphasis on picture-perfect plate presentation. The role involves active participation in all facets of food service operations including replenishing supplies, executing safety procedures, and adhering to health codes rigorously. The individual is also expected to maintain consistent, regular attendance and perform all other duties assigned by management in a professional and ethical manner. Provider Contract Food Service emphasizes training, skill development, and ethical conduct to foster a workplace culture that values excellence and teamwork.

Job Requirements

One year of experience as a cook in a high-volume restaurant environment
Ability to identify pan types and knife types
Knowledge of sanitary practices
Working knowledge of weights, measures, and various cooking techniques
Possession of the basic tools to perform the job duties of a cook
Ability to stand on a hard surface for entire shift
Ability to tolerate areas with extreme hot and cold temperatures
Must possess effective communication and organizational skills
Ability to apply commonsense understanding to carry out a variety of instructions furnished in written, oral or diagram form
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals
Must be able to successfully pass applicable auditions or skill testing

Job Qualifications

One year of experience as a cook in a high-volume restaurant environment
Ability to identify pan types and knife types
Demonstrated proficiency in using a slicer, mixer, robot coupe, tongs, chefs knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk
Knowledge of sanitary practices
Working knowledge of weights, measures, and various cooking techniques
Possession of the basic tools to perform the job duties of a cook
Reading and math skills for recipes and measurement
Ability to stand on a hard surface for entire shift
Ability to tolerate areas with extreme hot and cold temperatures
Must possess effective communication and organizational skills
Ability to apply commonsense understanding to carry out a variety of instructions furnished in written, oral or diagram form
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals
Must be able to successfully pass applicable auditions or skill testing
High school diploma or GED equivalent
Formal culinary training

Job Duties

Prepare all food items according to standard recipes and menu to ensure consistency of product
Exhibit knowledge, understanding, and application of various cooking techniques
Actively participate with staff to cook, prepare, dish-up and assemble food
Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top
Maintain a solid knowledge of all food products
Perform all assigned side-work to include replenishing/restocking work station with supplies
Rotate all products on the first-in, first-out philosophy
Properly label and date all products to ensure safekeeping and sanitation
Check station before, during, and after shift for proper set-up and cleanliness
Abide by all health codes and hand washing guidelines and encourage team members to do the same
Fully observe all safety procedures
Strive for picture perfect plate presentation
Perform other duties as assigned by management
Responsible for conducting all responsibilities in a professional and ethical manner
Responsible for maintaining a consistent, regular attendance record