Demi Chef: Lead, Create & Train in a Safe Kitchen

Omaha Performing Arts Society; Omaha (NE); On-site; USD 28,000 - 42,000; Full time

Job summary

Omaha Performing Arts Society is seeking a skilled cook to produce visually appealing and flavorful dishes in a clean, safety-minded environment. You will prepare soups, meats, vegetables, and desserts for banquet or restaurant service, and assist with customer service during meal periods.

The role requires ServSafe certification, knowledge of kitchen equipment, and the ability to work under pressure, with a focus on food safety and recipe accuracy.

Qualifications

• Possession of ServSafe Certificate or State/City Food Handlers Card.
• Ability to correctly and safely use standard kitchen equipment including knives and ovens.
• Knowledge of raw materials, production processes, quality control and costs involved in food preparation.
• Ability to use basic computer programs for inputting and organizing data and menus.

Responsibilities

• Prepare all food and beverages according to recipes and experience.
• Observe and test foods to determine if they have been cooked correctly and adjust to customer satisfaction.
• Provide training on weights, measurements, and how to mix ingredients using kitchen utensils and equipment.
• Knowledgeable about FIFO and food safety as a daily objective.
• Understand calibration and regulating of hot and cold equipment temperature.
• Lead or substitute cooks during emergencies, rush periods and as needed.
• Follow all safety rules and actively prevent accidents.
• Promote core values of Trust, Collaboration, Integrity and Inclusion.

Skills

Food safety awareness

Knife handling

Recipe interpretation

Team collaboration

Education

High school diploma or GED

Tools

Convection ovens

Rotating rack ovens

Meat slicers

Steamers

Grills and broilers

Mandolins

Job description

Omaha Performing Arts Society is seeking a skilled cook to produce visually appealing and flavorful dishes in a clean, safety-minded environment. You will prepare soups, meats, vegetables, and desserts for banquet or restaurant service, and assist with customer service during meal periods.

The role requires ServSafe certification, knowledge of kitchen equipment, and the ability to work under pressure, with a focus on food safety and recipe accuracy.