F&B Cook

Theuniversityunion; Ferndale (WA); On-site; USD 25,000 - 36,000; Full time

Job summary

Theuniversityunion in Ferndale, WA seeks a skilled cook for a high-volume kitchen environment within a food and beverage department. You will prepare hot items per outlet menu and recipe standards, ensuring top quality and timely service while following directions and maintaining equipment and mise en place.

Key responsibilities include knowledge of menu items, assisting the Chef, and working on live stations with strong knife skills and English literacy.

Qualifications

• Minimum two years high-volume cooking experience.
• Must read, write and understand English.
• Must have knowledge of kitchen equipment and good knife skills.
• Must be capable of following directions.

Responsibilities

• Knowledge of menu items and recipes for each kitchen station worked.
• Identify and inform Chef of any problems on station.
• Work rapidly and accurately.
• Use proper food handling techniques following health and safety standards.
• Stock and mise en place for the station.
• Clean and organize work area.
• Pay attention to detail.
• Assist Chef in menu preparation, service and breakdown of function.
• Work on live stations and maintain appearance standards.
• Experience in sauté, fry, griddle and broiler stations.

Skills

High-volume cooking

Following directions

Good recall/memory

English literacy

Knife skills

Tools

Kitchen equipment knowledge

Job description

• Location 4876 HAXTON WAY,FERNDALE, WA, 98248-9130,United States
• Job Category Food and Beverage
• Employee Type Non-Exempt
• Manage Others No

Contact information

• Name Human Resources
• Phone [phone] ext 4185
• Email [e-mail]

Summary:

Prepare hot food items according to their outlet menu, recipe standards and customer request. Assure preparation and service is of the highest possible quality in a timely manner.

Qualifications:

• Minimum two (2) years high-volume cooking experience.
• Must be capable of following directions.
• Must possess good recall and memory.
• Must read, write and understand English.
• Must have knowledge of kitchen equipment and good knife skills.

License Requirement(s):

• Class II Gaming License, Health Department Certification

Essential Job Functions:

• Knowledge of menu items and recipes for each kitchen station worked.
• Identifying and informing the Chef regarding any problems on station.
• Work rapidly and accurately.
• Utilize proper food handling techniques following health and safety standards.
• Proper stocking of assigned station knows the mise en place.
• Cleaning and organizing of work area.
• Paying attention to detail.
• Assist Chef in menu preparation, service and breakdown of function.
• Be capable of working in public on live stations and maintaining superior appearance standards.
• Experience in sauté, fry, griddle and broiler stations.

Physical/Mental Requirements:

• Constantly standing, hearing, seeing, mental alertness, eye/hand coordination and handling.
• Frequently talking, smelling, walking, balancing, reading, bending, reaching, wrist motion, twisting.
• Frequently lifting and/or carrying up to a maximum of 55 lbs. alone, including foodstuffs, pots and pans, for distances up to 300 feet.
• Occasionally stooping and tasting; pushing and/or pulling up to a maximum of 120 lbs. (kitchen carts are utilized to transport as needed).

Working Conditions:

• Work is performed indoors in a climate-controlled environment with occasional hot and cold temperature changes.
• Close spaces while working with others.
• Will be exposed to food odors.
• Stand on tile and mats.
• Hazards: equipment blades, hot food, wet floors, knives

Requirements

Description

Qualifications:

• Minimum two years high volume cooking experience.
• Must be capable of following directions.
• Must possess good recall and memory.
• Must read, write and understand English.
• Must have knowledge of kitchen equipment and good knife skills.

License Requirement(s):

• Class II Gaming License, Health Department Certification

Additional Information

• Department Food & Beverage
• Reports to title Director of Food & Beverage