Shift: Varies, Including weekends & holidays 37.5 hr, (Ex: 5:00 AM -1:00 PM, 6:00AM -2:00 PM, 7:00 AM-3:00 PM, 9:00 AM-5:00 PM, 10:00 AM-6:00 PM, 12:30 PM-8:30 PM, 1:00 PM-9:00 PM)
Duties:
- Cook assigned food items per recipes, production sheet specifications and department guidelines.
- Rotate food (i.e., uses oldest items first) assure food cooked properly (e.g., right temperature, not raw, not greasy, not burnt) and garnished attractively.
- Employ the “batch cook preparation method” (i.e., batches specified for each item to ensure freshness food quality, consistency, timeliness and attractive presentation) throughout shift.
- Place food in correct (i.e., proper size for type of food) pans for service; fills pans up to rim and places pans in warmers for pick up and distribution.
- Weigh, measure, and label food for distribution to designated areas according to production assignments.
- Check food for proper temperature (e.g., over 140 degrees for hot food and less than 40 degrees for cold food) before food leaves work station.
- Respond to last minute and specialty items immediately.
- Conducts temperature checks for all prepared hot held foods, refrigerators and freezers, at designated intervals, completes documentation, reports substandard results to the Supervisor as per the Policies and Procedures Manual and the New York City and State Health Codes.
- Operates and maintains equipment carefully and according to in-service training, manufacturer’s manual and dept. guidelines; reports mechanical failures or needed repairs to maintain equipment in good working conditions.
- Ensures all ingredients, utensils, and equipment are at the proper station and ready for shift.
- Reports to supervisor for assignment and production sheet at the beginning of shift.
- Reviews production sheets to settle type and quantities of food to be prepared.
- Turns on all cooking equipment needed to proper temperature
- Assures that all food, utensils, pots, and pans necessary to prepare assigned menu items are available at assigned works station before prep begins.
Requirements:
- Minimum 2 years of experience cooking in a fast-paced restaurant, corporate dining, hotel or QSR.
- HS Diploma/GED
- Degree or Certificate in Culinary Arts preferred
- Ability to calculate basic math functions
- Ability to stand and walk for extended periods of time
- Ability to lift, carry and push heavy equipment up to 30lbs to various locations
Job Type: Full-time
Pay: Up to $21.00 per hour
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 8 hour shift
- Evening shift
- Morning shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Education:
Experience:
- Cook: 3 years (Preferred)
License/Certification:
- Culinary Arts Certificate (Preferred)
Work Location: In person