Cook (PT)

Troon International; Summerville (SC); On-site; USD 17,000 - 22,000; Part time

Job summary

A leading restaurant in Summerville is seeking a part-time Cook to join their team. This role involves maintaining food quality standards, efficiently expediting orders, and practicing excellent sanitation. Candidates should have an Associates Culinary Degree and at least 2 years of experience in culinary settings. Flexibility in scheduling, including weekends, is essential. Join a dedicated team focused on providing excellent service and food quality.

Qualifications

• Associates Culinary Degree and 2 years of Culinary Experience or equivalent.
• Experience in a scratch kitchen is a plus.

Responsibilities

• Maintain food production standards.
• Expedite orders efficiently.
• Practice proper sanitation and safety.
• Help with banquet functions and training.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Skills

Food production standards

Operational sanitation

Inventory management

Recipe adherence

Flexibility in scheduling

Education

Associates Culinary Degree

Tools

BBQ smoker

Job description

Corner House Restaurant
1609 Beach Hill Rd
Summerville, SC 29485, USA

Corner House Restaurant is excited to announce the exceptional career opportunities of part-time Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Key Responsibilities of the Cook:

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications for the Cook:

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.

Shift Needs:

• Morning Prep: 6AM-2PM
• Pit: 6AM-2PM Daily
• Lunch Service: 10AM-4PM
• Dinner Service: 4PM-10/11PM

Other Qualifications:

• Experience using BBQ smoker is preferred.
• Flexible schedule and able to work weekends
• Experience in a scratch kitchen is a plus

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.