Cook III

Bernardus, LLC; California (MO); On-site; USD 35,000 - 50,000; Full time

Job summary

Bernardus Lodge is seeking an Assistant Sous Chef to support all aspects of food preparation and execution. You will monitor inventory, assist with prep and pantry tasks, and help maintain quality, portion control, and plating standards.

The role requires reading recipes, working with precision, and adhering to safety regulations in a dynamic kitchen environment. The position demands physical stamina, the ability to work independently or with a team, and a commitment to high standards of

Qualifications

• One to two years related experience or equivalent.
• Commitment to excellence and high standards.
• Versatility, flexibility, and willingness to adapt to changing priorities.
• Ability to work independently and as part of a team.
• Proven ability to handle multiple projects and meet deadlines.
• Creative, flexible, and innovative team player.
• Ability to understand safety requirements and precautions.
• Ability to perform the physical labor required.
• Must be able to read and interpret directions and recipes.
• Must provide valid documents to work in the US.
• Must meet legal age requirements.

Responsibilities

• Monitor inventory levels and inform Sous Chef when to re-order.
• Prepare a variety of cuisine utilizing skill and creativity.
• Assist prep and pantry and other duties as needed.
• Ensure quality, portion control, and plate presentation are consistently met.
• Monitor line plating and maintain quality.
• Ensure work area is clean, organized, and safe; follow health and safety regulations.
• Read recipes, measure, cut, and work with precision.
• Support safe work habits and a safe working environment.
• Perform other duties as assigned by manager.

Skills

Food prep

Inventory management

Quality control

Safety procedures

Teamwork

Reading recipes

Physical endurance

Education

High school diploma or GED

Job description

Description

SUMMARY

Assist Sous Chef with all elements of preparation and implementation.

DUTIES AND RESPONSIBILITIES

Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Monitor food and other product inventory levels and inform Sous Chef when product is in need of being re-ordered.

• Prepares a variety of cuisine utilizing skill and creativity.
• Assist prep and pantry and other duties as needed.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Monitors and maintains line plating and quality.
• Ensure work area is clean, organized, and safe; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Support safe work habits and a safe working environment at all times.
• Performs other duties as assigned by manager.

QUALIFICATIONS

• One to two years related experience or equivalent.
• Commitment to excellence and high standards.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
• Ability to work independently as well as a member of a team.
• Proven ability to handle multiple projects and meet deadlines.
• Creative, flexible, and innovative team player.
• Ability to understand any and all safety requirements and cautions.
• Ability to perform the physical labor necessary.
• Must be able to read and interpret directions and recipes.
• Must provide valid document(s) to work in the US.
• Must meet legal age requirements for the position.

EDUCATION

High school diploma or equal to a GED.

PHYSICAL DEMANDS

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

• Must be able to lift 25 lbs.
• Must be able to stand and walk for long periods of time.

LANGUAGE SKILLS

• Must speak and communicate in English.
• Must be able to clearly communicate with guests, management and coworkers.

CERTIFICATES & LICENSES

• Food Handler Certificate is required.

WORK ENVIRONMENT

The work environment at Bernardus Lodge ranges from winter time lows of 20 degrees to summer time highs to 100+ degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.