Cook 2

Areas USA, Inc; Tampa (FL); Sur place; USD 25 000 - 28 000; Plein temps

Résumé du poste

Areas USA, Inc in Tampa, FL is seeking a Cook who will be a visible leader in the kitchen, partnering with management to deliver food to quality standards. You will review menus, portion foods accurately, and maintain sanitation and organization across the station.

Responsibilities include following recipes, operating kitchen equipment, ensuring proper temperatures, and upholding health codes. This role requires at least 2 years of back-of-house experience and a preferred culinary program

Qualifications

• At least 2 years of back-of-house foodservice experience.
• Ability to read prep sheets and recipes.
• Basic math to follow recipe measurements.
• Physical ability to lift up to 50 pounds.
• Ability to operate kitchen equipment safely.

Responsabilités

• Review menus and guest orders to determine type and quantities of food to be prepared.
• Properly measure and portion all food items.
• Comply with portion sizes, quality standards, department rules, policies, and procedures.
• Utilize kitchen equipment to prepare food items (knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens).
• Ensure proper food temperatures are maintained and stored correctly.
• Ensure freshness and quality of all menu items and package products to specifications.
• Perform opening, closing, and side work duties as instructed and per guidelines.
• Keep workstation, coolers, and equipment clean, organized, sanitized, and stocked.
• Follow health codes and sanitation regulations.
• Performs other duties assigned.

Formation

Culinary program (preferred)

Description du poste

Overview - $18.25 per hourAs a Cook, you will be a visible leader in the kitchen, partnering with the management team to deliver food to quality standards.ResponsibilitiesReview menus and guest orders to determine the type and quantities of food to be prepared, properly measure and portion all food items.Comply with all portion sizes, quality standards, department rules, policies, and procedures.Utilize kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.Ensure proper food temperatures are maintained and food is stored correctly.Ensure freshness and quality of all menu items and packages all products to proper specifications.Perform opening, closing, and side work duties as instructed and according to proper guidelines.Keep workstation, coolers, and equipment clean, organized, sanitized, and sufficiently stocked.Follow and uphold all health codes and sanitation regulations.Performs other duties assigned.QualificationsAt least 2 years of previous experience in a back-of-house foodservice position is required.Participation in a culinary program is preferred.Ability to read and comprehend prep sheets and recipes.Basic math skills: ability to understand, calculate and follow recipe measurements and proportions.Physical RequirementsManual dexterity is sufficient to chop, mix, blend, and whip a variety of foods and liquids.Ability to lift and carry large pans from ovens or freezers, weighing up to 50 pounds.Ability to handle or operate dangerous kitchen equipment.Standing and walking for the entire shift.Frequently required to reach up to 6-7 feet, twist at the waist, bending and squattingPushing and pulling occasionally, to move equipment, mops, and brooms.Kitchen environment – noise levels may be moderate-to-high.Work frequently in variable temperatures.