- Responsible for cooking and packaging food product which is prepared to order or kept warm until sold.
- Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests.
- Responsible for portion control and serving temperatures of all products served in the designated area of operation
- Prepares food to proper specifications as assigned by Executive Chef or Sous Chef
- Able to demonstrate professional abilities including knife skills, cooking proteins to temperature, proper storage and handling of foods
- Responsible for cleaning, stocking and restocking of workstations and displays.
- Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens.
- Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift, trash is taken out.
- Maintains sanitation, health and safety standards in work areas.
- Follows all expectations set forth by the leadership team to ensure promotion of consistent and quality products at all times
- Performs opening, closing, and side work duties as assigned throughout shift and according to specific guidelines, prepares and follows daily production charts for each station.
- Uses waste control guidelines and documents spoilage according to venue specific policy
- Must show demonstrated ability to meet the company standard for excellent attendance.
- Performs other duties as assigned by leadership team
- Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
- Operation of standard kitchen utensils and equipment in a prompt and efficient manner
- 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.
- Responsible for reporting any maintenance required for kitchen equipment.
- Understand and follow guidelines set by OVG/Spectrum and the Health Department by maintaining sanitation, health and safety standards in work areas.
- Responsible for observing and testing food temperatures to ensure proper cooking.
- Responsible for portioning, arranging and garnishing food plates for delivery to guests.
- Take pride as a cook, resolve issues, and assist co-workers as needed
- Must show demonstrated ability to meet the company standard for excellent attendance.
- 1-2 years of line cook experience -preferred
- Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
- Ability to work well in a team-oriented, fast-paced, event-driven environment.
- Possess valid food handling certificate if required by state and federal regulations
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Line Cook|Part-Time| Brulee Catering - Philadelphia, United States - teamworkonline
Description
Overview
The line Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the cook must be aware of while operating in the kitchen.
This role will pay an hourly wage of $16-$20
For PT roles: Benefits: 401(k) savings plan and 401(k) matching.
expires 7/31/2024
Responsibilities
Qualifications
