Cook

Floyd's on the Water - Hitchcock; Nebraska; Sur place; USD 32 000 - 42 000; Plein temps

Résumé du poste

Floyd's on the Water - Hitchcock in Nebraska is seeking a kitchen team member to assist with meal planning alongside the Executive Chef and to review menus before preparation.

This role requires a minimum of 1 year of food preparation experience, knowledge of nutritional requirements, and a Food Service Sanitation Certificate.

Ideal candidates are detail-oriented, able to follow established menus and recipes, and eager to collaborate with staff to deliver high-quality dishes.

Qualifications

• High School diploma or equivalent.
• Graduate of culinary institute, military school or formal on-the-job training preferred.
• Minimum of 1 year of food preparation experience required.
• Experience with quantity food preparation preferred.
• Demonstrate cooking skills and ability to follow established menus and recipes.
• Knowledge of proper nutritional requirements.
• Must have a Food Service Sanitation Certificate.

Responsabilités

• Meal planning in conjunction with Executive Chef.
• Review menus prior to preparation of food.
• Assure that all food procedures are followed.
• Coordinate food service with other departments as necessary.
• Assist with the purchase and inventory of the food supply.
• Follow all sanitation guidelines.
• Become familiar with new menu items/dishes.

Connaissances

Food preparation

Cooking skills

Following recipes

Nutrition knowledge

Formation

High School diploma or equivalent

Culinary training preferred

Outils

Food Service Sanitation Certificate

Description du poste

• Meal planning in conjunction with Executive Chef
• Review menus prior to preparation of food
• Assure that all food procedures are followed
• Coordinate food service with other departments as necessary
• Assist with the purchase and inventory of the food supply
• Follow all sanitation guidelines
• Become familiar with new menu items/dishes

Requirements

• High School diploma or equivalent
• Graduate of a culinary institute, military school or formal on-the-job training preferred
• Minimum of 1 year of food preparation experience required
• Experience with quantity food preparation preferred
• Demonstrate cooking skills and ability to follow established menus and recipes
• Knowledge of proper nutritional requirements
• Must have a Food Service Sanitation Certificate