Line Cook | Part-Time | Steven Tanger Center for the Performing Arts

Responsibilities

• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
• Reports any maintenance required for kitchen equipment.
• Maintains sanitation, health, and safety standards in work areas.
• Observes and tests foods to ensure proper cooking.
• Portions, arranges, and garnishes food plates for delivery to guests.
• Consults with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.

Qualifications

• Previous cook or prep cook experience highly preferred.
• Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
• Communicates clearly, professionally, and respectfully with employees, co-workers, volunteers, management staff, and guests.
• Works well in a team-oriented, fast-paced, event-driven environment.
• Possesses valid food handling certificate if required by state and federal regulations.
• ServSafe preferred.