Beginner Cook

Clear Destination Inc.; Oklahoma City, Northern (OK, KY); Hybrid; USD 17,000 - 25,000; Full time

Job summary

Clear Destination Inc. is seeking a Line Cook 3 to prepare menu items accurately and efficiently in a fast-paced kitchen. You will work the hot/cold line, follow recipes, and maintain prep sheets to ensure timely service. Strong communication and teamwork are essential in this role.

The candidate should have at least 2 years of kitchen experience, be able to lift and stand for long periods, and possess or obtain Food Handlers certification. Culinary training is strongly preferred.

Qualifications

• 2+ years culinary experience in hotel/restaurant kitchen.
• Excellent written and verbal communication and strong organizational skills.
• Able to follow recipes and manage weights/measures accurately.
• Must have Food Handlers certification or obtain upon hire.
• Culinary degree or formal training strongly preferred.
• Ability to lift/move moderate weight and stand for long periods.

Responsibilities

• Efficiently prepare all food items as directed by supervisor to company specifications.
• Work on outlet hot/cold line and meet timelines for each meal period.
• Maintain prep sheets and station guides; manage own timeline for service.
• Utilize culinary equipment safely and perform proper knife skills.
• Communicate effectively with team and participate in required meetings.

Skills

Communication skills

Following recipes

Mathematical skills

Teamwork and collaboration

Ability to work under pressure

Education

Culinary degree

Tools

Culinary equipment

Job description

Food & Beverage Line Cook 3

Overview:

The Line Cook 3 ensures all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.

Responsibilities:

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Good knowledge of culinary fundamentals and techniques.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.
• A proper understanding of how to use all culinary equipment properly and safely.
• The ability to do plate presentations that meet our specifications.
• Ability to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company trainings.
• Complete other duties as assigned by management.
• Ability to work a restaurant Line.
• Basic knowledge of knife skills and the different vegetable cuts

Qualifications:

• Required to have at least 2 years culinary experience in a hotel or restaurant kitchen.
• Must be able to work efficiently without needing immediate supervision from management and work well with others.
• Excellent written and verbal communication skills as well as organizational skills.
• Must have basic mathematical skills and an understanding of weights and measures.
• Able to follow recipes.
• Must have unexpired Food Handlers – or obtain upon hire.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training is strongly preferred.
• Must be able to lift, push, pull and carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.