Cook - Part-time

Overview

Responsible for food production, food preparation, a la carte line cooking and work station sanitation according to company standards. The Culinary II will have the unique privilege of getting in on the ground floor of this new endeavor scheduled to open September 2017.

Responsibilities

• Perform the following cooking procedures in outlet kitchen: sauté, grilling, and roasting.
• Prepare and produce baked and pastry items according to established standards as assigned.
• Performs basic to more advanced knife skills (i.e. slice, julienne, dice, batonnet, tourne) in the preparation and production of food items.
• Clean and organize walk-in coolers, food production areas, equipment and general kitchen areas.
• Read tickets from the printer and produce product as described by manager and as shown in information books provided.
• Provide support to the front line, following guidelines provided by management.
• Perform according to HACCP, OSHA and sanitation guidelines.
• Properly store food and chemicals.
• Perform other duties as assigned.

Qualifications

Education:

• High school degree or equivalent preferred.

Experience:

• Minimum one year culinary experience or completion of a recognized culinary educational program. Must have the ability to read and write in English.

Licenses/Certifications:

• Food Handler’s/Serve Safe Card may be required.