Second Cook - Lansing Center

Responsibilities

• Assists in the coordination and implementation of daily food service functions.
• Supports the Sous Chef with staff training on food production procedures and standards.
• Ensures all established food quality standards are met.
• Assists with food preparation, production, plate-up, and clean-up.
• Stores and stocks food and supply deliveries according to established guidelines.
• Completes required opening and closing duties.
• Properly washes, handles, monitors, labels, cuts, and cooks cold and hot foods in compliance with local, state, and federal health standards and codes.
• Organizes event food products and supplies.
• Prepares food consistently according to quality, production, and portion standards.
• Maintains pars levels for each shift.
• Determines necessary preparation and freezer pulls.
• Promptly notifies supervisors of any out-of-stock items or product shortages.
• Maintains workstation and assigned area cleanliness.
• Conducts bi-monthly inventories.
• Cleans kitchen equipment, coolers, and storage areas.
• Safely operates kitchen utensils and equipment.
• Assists with various food production methods such as frying, grilling, baking, and sautéing.
• Responds to basic food and beverage inquiries.
• Accurately executes kitchen closing tasks in a timely manner.

Qualifications

• High school diploma or equivalent GED.
• Minimum two (2) years of cooking experience in the Food and Beverage industry, preferably in a high volume-feeding environment such as a convention center, stadium, or other public assembly facility.
• The candidate demonstrates the ability to positively interact with others in a courteous, cooperative, and professional manner, while consistently maintaining a professional attitude and demeanor.
• The candidate works well in a team environment and presents a positive public image through reliable, dependable, and timely attendance.
• The candidate shows thorough knowledge of kitchen set-up and tear-down procedures, kitchen standards, and food safety practices, and maintains impeccable personal hygiene.
• The candidate possesses excellent interpersonal skills and effective verbal, listening, and written communication skills in English.
• The candidate works safely and efficiently with culinary tools and equipment, performs basic mathematical functions, and maintains clean and organized work habits.
• The candidate displays a positive attitude, flexibility, and the ability to accurately execute job duties with minimal direction.
• The candidate understands and can execute Banquet Event Orders (BEOs) and performs effectively in a high-volume, fast-paced environment.