Bobs | Outlet Cook 1

Clear Destination Inc.; Louisville (KY); Hybrid; USD 25,000 - 30,000; Full time

Job summary

Bob's Outlet is seeking a cook to support the Executive Chef and Sous Chef, ensuring smooth kitchen operations and high-quality food production outlets.

Starting at $18/hr based on experience, the role requires knife skills, the ability to multi-task, and a Food Handler Certification. Flexible scheduling includes nights, weekends, and holidays, with standing for 8+ hours daily expected.

Qualifications

• Display basic knife and prep skills.
• Minimum of 1 yrs. experience in a fast-paced, culinary environment.
• Ability to multi-task.
• Must be able to stand for 8+ hours per day.
• Flexible scheduling to include nights, weekends, and holidays.
• Must have a Food Handler Certification.

Responsibilities

• Support restaurant chef/sous chef and supervisor.
• Help to train staff.
• Control quality and consistency of all food served.
• Ensure station is set for service 15 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food costs.
• Learn all menu items produced by assigned station.
• Refrigeration and serving of cold food.
• Production of orders.
• Help to ensure product availability for all outlets.
• Direct proper sanitation of all kitchen facilities and equipment.
• Keep the kitchen clean and organized every day.
• Ensure staff follow EcoSure rules and procedures.
• Ensure kitchen equipment is in good working order.
• Assist in maintenance of walk-in coolers.
• Hands-on control over daily food production.
• Monitor safety in the kitchen.
• Ensure food quality and consistency.
• Know hotel and kitchen expectations and guidelines.
• Help check prep and inventory lists for kitchen staff.
• Help check quality and consistency.
• Other duties as assigned by management.

Skills

Knife skills

Multi-tasking

Stamina

Food Handler Cert

Job description

Bob's - Outlet Cook 1

Overview:

To provide assistance to the Executive Chef and Sous Chef and ensure effective operation of the kitchen and food production outlets. Starting at $18/hr. based on experience.

Responsibilities:

• Support restaurant chef/sous chef and supervisor
• Help to train staff.
• Control quality and consistency of all food served.
• Ensure station is set for service 15 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food costs.
• Required to learn all menu items produced by assigned station.
• Refrigeration and serving of cold food.
• Production of orders.
• Help to make sure of product availability for all outlets items.
• Directs proper sanitation of all kitchen facilities and equipment.
• Keep the kitchen clean and organized every day by any business.
• Ensure staff follow EcoSure rules and procedures.
• Ensures that all kitchen equipment is in good working order.
• Help to direct or report proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Be on hands-on control over daily food production.
• Monitors safety in the kitchen.
• Ensure food quality and consistency.
• Knows hotel and kitchen expectations and the proper guidelines.
• Help to check and controls prep and inventory lists for kitchen staff.
• Help to check quality and consistency.
• Other duties as assigned by management.

Qualifications:

• Display basic knife and prepskills.
• Minimum of1 yrs. experience in a fast-paced, culinary environment.
• Ability to multi-task
• Must be able to stand for 8+ hours per day.
• Flexible Scheduling to include nights, weekends, and holidays.
• Must have a Food Handler Certification.