Cook 2

Providerfoodservice

Arizona

On-site

USD 20,664 - 28,929

Full time

14 days+

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Benefits offered by this job

Paid Time Off

Paid Sick Time

Medical Benefits for Full Time Team Members

Free or Discounted Meals

Career Growth Opportunities

Flexible hours

Job summary

A food service company in Arizona is seeking a Cook 2 to join its team. The role involves preparing food, managing sanitation standards, and providing guidance to team members. The ideal candidate should have three years of experience in a high-volume restaurant and possess strong cooking techniques. Benefits include a pay range of $15.00 - $21.00 per hour, paid time off, and career growth opportunities.

Qualifications

Three years of experience in a high-volume restaurant environment.
Demonstrated proficiency in various cooking methods.
Ability to communicate effectively and train lower-level cooks.

Responsibilities

Direct preparation of food and maintain sanitation standards.
Train team members on cooking techniques and equipment usage.
Monitor and manage food costs and quality.

Skills

Cooking techniques

Effective communication

Organizational skills

Knife skills

Sanitary practices knowledge

Education

High school diploma or GED

Formal culinary training

Tools

Slicer

Deep fryer

Grill

Mixer

Job description

Description

Provider Contract Food Service specializes in providing culinary and hospitality excellence to our clients for the past 20 years. From the hearts of our culinary team to the mouths of the customers we serve, you can taste the love in our food. Our operations consist of Cafes, Catering and Restaurants serving 30000+ meals weekly.

About Us:

Our location at Arizona Christian University, AZ, is currently looking to build our Food Service Team in the position of Cook 2.

Summary

The Cook 2 is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. The Cook 2 will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner.

Essential Duties and Responsibilities include the following:

Provide clear direction, instruction and guidance to team members.
Organize work assignments and tasks to meet deadlines.
Train lower-level cooks in proper equipment usage.
Communicate regularly with Cooks and Chefs.
Prepare all food items according to standard recipes and menu to ensure consistency of product.
Exhibit knowledge, understanding, and application of various cooking techniques.
Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.
Exhibit preparation and knowledge of base sauces, stocks, and soups.
Actively participate with staff to cook, prepare, dish-up and assemble food.
Demonstrate ability to work the line in different locations.
Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top.
Maintain a solid knowledge of all food products.
Prepare order lists for recipe preparations.
Perform all assigned sidework to include replenishing/restocking work station with supplies.
Adheres to control procedure for food costs and quality.
Rotate all products on the first-in, first-out philosophy. Properly label and date all products to ensure safekeeping and sanitation.
Check station before, during, and after shift for proper set-up and cleanliness.
Abide by all health codes and hand washing guidelines and encourage team members to do the same.
Fully observe all safety procedures.
Strive for picture perfect plate presentation.
Perform other duties as assigned by management.

Requirements

To perform the job successfully, an individual should demonstrate the following:

Three years of experience as a Cook in a high-volume restaurant environment.
Demonstrated proficiency in braising, sautéing, broiling, and poaching.
Demonstrated proficiency in using a slicer, mixer, robot coupe, tongs, chefs knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk.
Ability to demonstrate basic knife skills.
Ability to identify pan types and knife types.
Knowledge of sanitary practices.
Working knowledge of weights, measures, and various cooking techniques.
Reading and math skills for recipes and measurement.
Must possess effective communication and organizational skills.
Ability to apply common sense understanding to carry out a variety of instructions furnished in written, oral or diagram form.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
Must be able to successfully pass applicable auditions or skill testing.
High school diploma or GED equivalent, preferred
Formal culinary training, preferred

Physical Demands

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

While performing the duties of this job the employee is regularly required to stand for extended periods of time; tolerate areas of high heat and cold temperatures; use hands/fingers; reach with hands/arms; pull; push; stoop; kneel; crouch; or bend and talk/hear. The employee is frequently required to walk. The employee must frequently lift and/or move up to 40 pounds.

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