Cook (PT)

Key Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• P Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and reports any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisitions and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications

• Absorbs and maintains culinary standards through an Associate's degree in Culinary Arts and 2 years of culinary experience and/or training; or equivalent combination of education and experience.

Shift Needs

• Morning Prep: 6AM-2PMPit: 6AM-2PM
• Daily Lunch Service: 10AM-4PM
• Dinner Service: 4PM-10/11PM

Other Qualifications

• Experience using BBQ smoker is preferred.
• Flexible schedule and able to work weekends.
• Experience in a scratch kitchen is a plus.