Cook 2 | Marche Burette | Full Time

PERG online; Florida; Vor Ort; USD 32.000 - 52.000; Vollzeit

Zusammenfassung

PERG online is seeking a Line Cook 2 to ensure timely preparation of menu items and adherence to specifications. You will work closely with kitchen staff to execute plates that meet our standards and assist in keeping the line organized during service.

The ideal candidate has at least 2 years of culinary experience in a hotel or restaurant, can work with limited supervision, and follows recipes precisely. A culinary degree or formal training is strongly preferred.

Qualifikationen

• 2+ years of culinary experience in a hotel or restaurant kitchen.
• Ability to work without immediate supervision and with others.
• Excellent written and verbal communication and organizational skills.
• Basic mathematical skills and understanding of weights and measures.
• Able to follow recipes.
• Must have unexpired Food Handlers certificate or obtain upon hire.
• Ability to work in a fast-paced high pressure environment.
• Culinary degree or formal training preferred.

Aufgaben

• Efficiently prepare all food items as directed by supervisor and to company specifications, with limited supervision.
• Maintain knowledge of culinary fundamentals and techniques.
• Work on hot/cold line executing menu items within timelines for each meal period.
• Stay organized with prep sheets and station guides and manage your timeline for service.
• Safety: use culinary equipment properly and safely.
• Plate presentations must meet specifications.
• Communicate effectively with team members.
• Maintain a positive and professional attitude in stressed situations.
• Attend monthly department meetings and trainings.
• Complete other duties assigned by management.
• Work a restaurant Line.
• Basic knowledge of knife skills and vegetable cuts.

Kenntnisse

Culinary fundamentals

Team communication

Time management

Knife skills

Food safety awareness

Ausbildung

Culinary degree or formal training

Jobbeschreibung

Overview:

The position of Line Cook 2 ensures that all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.

Responsibilities:

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Good knowledge of culinary fundamentals and techniques.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.
• A proper understanding of how to use all culinary equipment properly and safely.
• The ability to do plate presentations that meet our specifications.
• Ability to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company training.
• Complete other duties assigned by management.
• Ability to work a restaurant Line.
• Basic knowledge of knife skills and the different vegetable cuts

Qualifications:

• Required to have at least 2 years of culinary experience in a hotel or restaurant kitchen.
• Must be able to work efficiently without needing immediate supervision from management and work well with others.
• Excellent written and verbal communication skills as well as organizational skills.
• Must have basic mathematical skills and an understanding of weights and measures.
• Able to follow recipes.
• Must have unexpired Food Handlers – or obtain upon hire.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training is strongly preferred.
• Must be able to lift, push, pull, and carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.