Evening Prep Cook — High-Volume Campus Kitchen

ISS; Indianapolis (IN); On-site; USD 25,000 - 26,000; Part time

Job summary

ISS Facility Services / Guckenheimer is seeking a PM Prep Production Cook to produce visually appealing and tasty foods for campus dining. You will season, cook, and plate dishes per recipes and HACCP standards while serving guests during meal periods.

The ideal candidate has ServSafe or state food handler certification, strong attention to quality, and the ability to work under pressure in a busy kitchen environment.

Qualifications

• Must be able to use standard kitchen equipment correctly and safely.
• Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation.
• Ability to coordinate work with and follow the direction of the chef or cook.
• Use of food cost control methods.
• Possess ServSafe certification or City/State Food Handler Card.

Responsibilities

• Season and cook food according to recipes and experience.
• Observe and test foods to determine if cooked sufficiently, testing temperatures.
• Weigh, measure, and mix ingredients according to recipes with utensils and equipment.
• High volume catering production experience a plus.
• Portion, arrange, garnish, and serve food to patrons.
• Regulate oven, broiler, grill, and roaster temperatures.
• Assist other cooks during emergencies or rush periods.
• Cash handling/cashier experience a plus.
• Follow safety rules and actively prevent accidents.

Skills

Customer service

Positive attitude

Dependable

Effective communication

Work under pressure

Education

ServSafe certification

City/State Food Handler Card

Tools

Chefs' knives

Convection ovens

Rotating rack ovens

Meat slicer

Grill

Broiler

Steamers

Mandoline

Job description

ISS Facility Services / Guckenheimer is seeking a PM Prep Production Cook to produce visually appealing and tasty foods for campus dining. You will season, cook, and plate dishes per recipes and HACCP standards while serving guests during meal periods.

The ideal candidate has ServSafe or state food handler certification, strong attention to quality, and the ability to work under pressure in a busy kitchen environment.