Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $20.00 - $24.00
Work Schedule
Flexible
Benefits
Paid Time Off
medical benefits
Free Meals
Employee Referral Program
Career growth opportunities
Flexible Hours
Job Description
Provider Contract Food Service is an established culinary and hospitality company specializing in delivering exceptional food service experiences. With a history spanning 18 years, this company has built a reputation for reliability, quality, and professionalism in the food service industry. Located at the prestigious Del Rey Yacht in Marina Del Rey, California, Provider Contract Food Service partners with clients to bring culinary excellence tailored to the unique needs of each venue and occasion. The company upholds a standard of excellence in all aspects of food preparation, sanitation, and service, making it a highly regarded name among its clientele. The location... Show More
Job Requirements
- High school diploma or GED equivalent
- Formal culinary training
- Must demonstrate advanced knife skills and knowledge of various knife cuts
- Minimum six years of experience in food preparation and culinary environments
- Ability to read and interpret recipes with precise measurements
- Knowledge of sanitation and safety standards, including MSDS
- Ability to stand for long periods and work in temperature-extreme environments
- Strong communication and organizational skills
- Ability to follow detailed instructions and apply common sense
- Successful completion of practical skill assessments or auditions
Job Qualifications
- Six years of experience in food preparation and food knowledge
- Ability to demonstrate advanced knife skills and knowledge of different knife cuts
- Working knowledge of weights, measures, and various cooking techniques
- Reading and math skills for recipes and measurement
- Knowledge of MSDS program
- Ability to stand on a hard surface for long periods of time
- 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 Duties
- Provide clear direction, instruction and guidance to team members
- Organize and delegate work assignments and tasks to meet deadlines
- Train lower-level cooks in proper equipment usage
- Communicate regularly with Prep Cooks, Cooks I, Cook II, Lead Cooks, Chef de Cuisine and Executive Chef
- Prepare all food items according to standard recipes and menu to ensure consistency of product
- Exhibit knowledge, understanding, and application of various cooking techniques
- Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity. Knowledge of different knife cuts
- Exhibit preparation and knowledge of base sauces, stocks, and soups
- Demonstrate ability to create compound sauces and derivatives of mother sauces
- Actively participate with staff to cook, prepare, dish-up and assemble food
- Demonstrate ability to work in all locations on property
- Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top
- Maintain a solid knowledge of all food products
- Prepare daily prep list and delegate the completion of the list
- Prepare and place order for recipe preparations
- Prepare written food requisitions for supplies and food items
- Demonstrate ability to recite recipes from memory
- Begin development of daily specials and new dishes for presentation to the Chefs
- Perform all assigned sidework to include replenishing/restocking work station with supplies
- Adhere to control procedure for food costs and quality
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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