1856 - Culinary Residence - A Teaching Restaurant - Cook II - Part Time and Full Time Available

Rane Culinary Science Center; Auburn (AL); On-site; USD 30,000 - 50,000; Full time

Job summary

Join a dynamic culinary team where you'll have the opportunity to showcase your skills in a vibrant kitchen environment. This role involves planning, preparing, and presenting a variety of menu items while ensuring quality and safety standards are met. You will work closely with a team to create delightful dining experiences, utilizing your knife skills and knowledge of food production techniques. If you thrive in a fast-paced setting and are passionate about culinary arts, this position offers a fantastic chance to grow and make an impact in a supportive atmosphere. Experience the joy of cooking while contributing to a positive workplace culture!

Benefits

Complimentary Meal for Every Shift

Health Benefits Contribution

Qualifications

• 2 years experience in the culinary field required.
• Ability to follow established processes and maintain cleanliness.

Responsibilities

• Plan, prep, and provide quality service in restaurant production.
• Inspect and clean food preparation areas for safety.

Skills

Knife Skills

Food Seasoning

Effective Communication

Kitchen Equipment Operation

Organizational Skills

Attention to Detail

Problem Sensitivity

Manual Dexterity

Teamwork

Education

High School Diploma or Equivalent

Vocational Training Certificate

Tools

Kitchen Equipment

Job description

We pay approximately 55% of our employee's benefits.
Complimentary meal for every shift worked

Plan, prep, set up and provide quality service in all areas of restaurant production to include, but
not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items
designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and
or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact
specification maintain and organize their station and equipment in a neat and orderly fashion to
meet the Chef's expectation. Maintain and contribute to a positive work environment.

Qualifications:

1. Good knife skills
2. Ability to season food properly
3. Ability to follow all established processes
4. Effective communication with internal customers (Stewarding, service staff)
5. Ability to fill out requisitions properly
6. Adherence to employee handbook rules and regulations
7. Properly rotate product in walk-in cooler
8. Clean and maintain equipment properly
9. Maintain and abide by state sanitation/health regulations and hotel requirements
10. Ability to organize and set up workstation efficiently
11. Rotate, label, and date all food on station
12. Ability to work in a fast-paced, intense environment
13. Ability to work any station in the kitchen
14. Follow cleaning schedule
15. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.)
16. Basic mathematical skills for recipes, measurements, requisition amounts, and portion sizes
17. Ability to read, write, and understand English

Abilities:

1. Problem Sensitivity
2. Arm-Hand Steadiness
3. Information Ordering
4. Manual Dexterity
5. Speech Clarity
6. Attention to detail, speed, and accuracy
7. Prioritization and organization skills
8. Ability to remain calm and resolve problems
9. Ability to handle multiple tasks professionally
10. Teamwork and contribution to team success
11. Ability to butcher meat
12. Ability to maintain a clean, neat, and organized work environment
13. Ability to adjust recipes as needed

Tasks:

1. Inspect and clean food preparation areas for safety and sanitation
2. Ensure food is stored and cooked at correct temperatures
3. Check for freshness of food and ingredients, rotating stock as necessary
4. Turn or stir foods for even cooking
5. Season and cook food according to recipes or personal judgment

Knowledge:

1. Food production techniques and equipment
2. Basic mathematical calculations
3. Knowledge of meat temperatures
4. High school diploma or equivalent vocational training certificate
5. Two years' experience in the culinary field

Skills:

1. Coordination
2. Monitoring
3. Active Listening
4. Critical Thinking
5. Judgment and Decision Making

Work Activities:

1. Identifying objects, actions, and events
2. Communicating with supervisors, peers, or subordinates
3. Getting information from relevant sources
4. Monitoring processes and materials
5. Performing general physical activities