BOH - Pasta Cook

SA Hospitality Group; Boca Raton (FL); Sur place; USD 29 000 - 47 000; Plein temps

Résumé du poste

SA Hospitality Group in Boca Raton, FL is seeking a LINE COOK to prep and plate dishes under the direction of the Executive Chef. This non-exempt position requires reliable teamwork and adherence to safety and quality standards.

You will weigh, season, cook, and present foods, assist during busy periods, and follow opening/closing procedures. English communication, basic cooking skills, and the ability to lift up to 30 lbs are essential.

Qualifications

• Teamwork and personal cleanliness are essential.
• Basic food handling, preparation, and cleaning skills welcome.
• Ability to manage time and work under pressure in high-volume production.
• English communication to understand directions and ensure safety.

Responsabilités

• Weigh, measure, and mix ingredients according to recipes.
• Inspect food prep and serving areas for safe handling practices.
• Turn or stir foods to ensure even cooking.
• Season and cook foods according to recipes and experience.
• Observe and test foods to ensure proper cooking.
• Portion, arrange, garnish, and serve food to staff or guests.
• Substitute for or assist other cooks during rush periods or emergencies.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Wash, peel, cut, and seed fruits and vegetables for preparation.
• Estimate consumption and requisition or procure supplies.
• Carve and trim meats for service or sandwiches.
• Bake breads, rolls, cakes, and pastries when asked.
• Maintain a professional demeanor with all staff.
• Follow opening and closing procedures.

Connaissances

Team player

Cleanliness

English communication

Time management

Description du poste

JobDescription LINE COOK

This description was last edited: Julio 17, 2023

Position Reports to: Executive Chef This is a non-exempt position.

PositionPurpose:this person is responsible for prepping food and plating dishes following menu specification and chef’s direction.

Key Responsibilities/Accountabilities:

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Substitute for or assist other cooks during emergencies or rush periods.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Estimate expected food consumption; then requisition or purchase supplies or procure food from storage.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Bake breads, rolls, cakes, and pastries when asked.
• Always maintain professional demeanor with all staff.
• Follow opening and closing procedures.

Minimal Essential Requirements:

• The ability to work as part of a team, and personal cleanliness, including uniform maintenance.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Reading and speaking comprehension skills
• Discipline to follow set standards.
• Ability to lift up to 30lbs.

ADA: SAHospitalityGroupwill makereasonable accommodations in compliancewith theAmericans withDisabilities Act of 1990.

Thisjobdescriptionwillbereviewedperiodicallyasdutiesandresponsibilitieschangewithbusinessnecessity.Essentialand marginal job functions are subject to modification.