Part-Time Cook 3 | Three Leaf Catering

Key Responsibilities

• Execute advanced culinary techniques, including butchery, sauce-making, and grilling proteins to precise specifications across various stations as needed.
• Lead or supervise junior cooks during service, ensuring consistency, efficiency, and adherence to standards.
• Aid the Sous Chef or Head Chef with recipe testing, prep lists, and production schedules.
• Ensure strict compliance with all health codes and maintain the highest standards of cleanliness and food safety.
• Participate in daily briefings and provide feedback to improve workflow and overall kitchen performance.

Qualifications

• Capable of managing time effectively with minimal supervision
• Positive, respectful, and committed to being timely
• Excellent communication and listening skills
• Ability to maintain a standing position for extended periods of time (up to 6 hours at a time)
• Ability to move, lift and handle equipment, supplies and other objects weighing up to 25 pounds
• Ability to position self to move items weighing up to 25 pounds from floor to shelves and cabinets above and below counter height
• Follow food safety procedures for handling, storing, and serving food products

Additional Information

Pay Rate: $19.50/hr