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Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $15.07 - $18.09
Benefits
401(k) savings plan
401(k) matching
Job Description
This job opening is for a Lead Cook position at a high-volume food and beverage operation, likely within a hospitality or event venue. The establishment offers a dynamic culinary environment where fresh, high-quality foods are prepared for guests across various service areas, including buffet lines and made-to-order stations. The company emphasizes teamwork, culinary excellence, and stringent sanitation and safety standards to ensure exceptional guest experiences. Located in a bustling setting, this role typically engages with kitchen management and front-of-house staff, ensuring seamless food service delivery. Part-time employment is available with an hourly wage range from $15.07 to $18.09, reflecting competitive... Show More
Job Requirements
- High school diploma or equivalent
- minimum 1-2 years culinary experience in a high-volume food and beverage operation
- valid food handling certificate if required by state and federal regulations
- ability to operate standard kitchen equipment including broiler steamer convection oven mixer meat slicer and chef knife
- strong communication skills
- ability to work in a fast-paced team environment
- willingness to maintain excellent attendance
Job Qualifications
- Minimum 1-2 years previous culinary experience working in a high-volume food and beverage operation
- previous supervisory experience preferred
- able to operate standard kitchen equipment including the broiler steamer convection oven mixer meat slicer and chef knife
- ability to communicate with employees coworkers 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 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
- Provide high quality fresh food products in a timely manner for delivery to guests
- prepare hot and cold foods following company recipes and portioning requirements
- participate as a team player with specific responsibilities related to preparation excellent service and delivery of product
- report any maintenance required for kitchen equipment
- maintain sanitation health and safety standards in work areas
- observe and test foods to ensure proper cooking
- portion arrange and garnish food plates for delivery to guests
- consult with Executive Chef and Sous Chef to plan menus and estimate expected food consumption
- demonstrate ability to meet the company standard for excellent attendance
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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