Cook

Ensemble; Carson, Northern (CA, KY); Hybrid; USD 25,000 - 36,000; Full time

Job summary

Ensemble is seeking a Cook to assist the Executive Chef and Kitchen Supervisor with all aspects of food preparation, production, and kitchen operations. The role emphasizes high standards of quality, sanitation, safety, and efficiency, supporting banquet functions and daily kitchen tasks.

The position requires 1–2 years of related experience or an equivalent combination of education and experience, with a focus on teamwork, adaptability, and physical stamina.

Qualifications

• One to two years of related experience or equivalent combination of education and experience.
• Commitment to excellence and maintaining high standards.
• Ability to manage priorities and workflow effectively.
• Flexible and adaptable in a fast-paced environment with changing priorities.
• Ability to work independently and as part of a team.
• Proven ability to manage multiple tasks and meet deadlines.
• Creative, flexible, and innovative team player.
• Ability to perform the physical labor required for the position.
• Ability to read, understand, and follow recipes and directions.
• Must meet legal age requirements for the position.

Responsibilities

• Monitor food and product inventory levels and notify the Executive Chef when supplies need to be reordered.
• Ensure proper food rotation during storage and deliveries using the "Use First" labelling system.
• Cook a variety of menu items utilizing culinary skills, creativity, and attention to food quality and freshness.
• Follow proper food storage procedures, including rotation, covering, and labeling of all products.
• Replace food containers and properly store food items at the end of each shift.
• Maintain high standards of food quality, portion control, and plate presentation.
• Follow all sanitation, health, and safety regulations and procedures.
• Keep work areas clean, organized, and safe at all times.
• Assist with washing dishes if needed and support overall kitchen cleanliness when necessary.
• Assist with kitchen deep-cleaning projects during downtime.
• Maintain a red sanitation bucket with the proper sanitizer solution at the workstation throughout each shift.
• Skilfully operate kitchen equipment, hand tools, and machinery while accurately measuring, cutting, preparing, and handling food products.
• Read and interpret Banquet Event Orders (BEOs).
• Assist with banquet food preparation, cooking, plating, and service as needed.
• Perform all other duties as assigned by management.

Job description

Description

JOB TITLE: Cook
DEPARTMENT: Kitchen
REPORTS TO: Executive Chef/Kitchen Supervisor
FLSA STATUS: Non-Exempt
PREPARED BY: Human Resources

SUMMARY

Assist the Executive Chef and Kitchen Supervisor with all aspects of food preparation, production, and kitchen operations. Ensure high standards of food quality, sanitation, safety, and efficiency while supporting banquet functions and daily kitchen operations.

Requirements

DUTIES AND RESPONSIBILITIES

• Monitor food and product inventory levels and notify the Executive Chef when supplies need to be reordered.
• Ensure proper food rotation during storage and deliveries using the "Use First" labelling system.
• Cook a variety of menu items utilizing culinary skills, creativity, and attention to food quality and freshness.
• Follow proper food storage procedures, including rotation, covering, and labeling of all products.
• Replace food containers and properly store food items at the end of each shift.
• Maintain high standards of food quality, portion control, and plate presentation.
• Follow all sanitation, health, and safety regulations and procedures.
• Keep work areas clean, organized, and safe at all times.
• Assist with washing dishes if needed and support overall kitchen cleanliness when necessary.
• Assist with kitchen deep-cleaning projects during downtime.
• Maintain a red sanitation bucket with the proper sanitizer solution at the workstation throughout each shift.
• Skilfully operate kitchen equipment, hand tools, and machinery while accurately measuring, cutting, preparing, and handling food products.
• Read and interpret Banquet Event Orders (BEOs).
• Assist with banquet food preparation, cooking, plating, and service as needed.
• Perform all other duties as assigned by management.

QUALIFICATIONS

• One to two years of related experience or equivalent combination of education and experience.
• Commitment to excellence and maintaining high standards.
• Ability to manage priorities and workflow effectively.
• Flexible and adaptable in a fast-paced environment with changing priorities.
• Ability to work independently and as part of a team.
• Proven ability to manage multiple tasks and meet deadlines.
• Creative, flexible, and innovative team player.
• Ability to perform the physical labor required for the position.
• Ability to read, understand, and follow recipes and directions.
• Must meet legal age requirements for the position.

EDUCATION

• High school diploma or equivalent (GED).

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform these functions.

• Ability to lift up to 25 pounds.
• Ability to stand and walk for extended periods of time.
• Ability to perform repetitive movements and physical kitchen duties.
• Ability to work efficiently in a fast-paced environment.

LANGUAGE SKILLS

• Ability to communicate effectively with guests, management, and coworkers.
• Ability to read and understand recipes, instructions, and workplace communications.

CERTIFICATES & LICENSES

• Valid Food Handler Certificate required.

WORK ENVIRONMENT

While performing these duties, the employee may be exposed to inclement temperature conditions.

GROOMING & UNIFORM

Employees must maintain a professional appearance and wear the designated uniform at all times during scheduled work hours.

• Hair must be clean and well-maintained at all times.
• All culinary personnel with shoulder-length hair or longer must keep their hair pulled back and away from the face.
• Extreme hair dyeing or bleaching is not permitted.
• Fingernails must be clean and neatly trimmed at all times.
• Antiperspirant or deodorant must be worn appropriately.
• Offensive tattoos or body markings visible to guests or the public are not permitted.
• Name tags must be worn at all times unless department-specific policies state otherwise.

Pay: $22 an hour