High-Volume Kitchen Cook

Marquise; Boyne Falls (MI); On-site; USD 21,000 - 28,000; Full time

Job summary

Marquise is hiring a Cook to prepare, pre-cook and cook food to corporate standards in a high-volume setting in Boyne Falls, MI. You will ensure quality service by proper mise en place and efficient production alongside a team.

The role requires proven cooking experience, a recognized cooking school certificate, and mandatory Food Safety Certification, with the ability to work independently or in a team and maintain safety standards.

Qualifications

• Proven cooking experience, including experience as a restaurant cook or prep cook.
• Food Safety Certification required.
• Certificate from a recognized cooking school.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.
• Able to work independently and as part of a team.
• Excellent written and verbal communication skills.
• Physical ability to carry out the duties of the position.

Responsibilities

• Prepare, pre-cook and/or cook food products as directed.
• Prepare "mise en place" (setting in place of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production.
• Clean kitchen equipment after use according to health and safety policies and procedures.
• Label, date, store and rotate food and beverage products in appropriate storage areas.
• Communicate effectively with all appropriate operational departments.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Perform other duties as assigned or directed.

Skills

Cooking experience

Team collaboration

Communication skills

Physical stamina

Education

Certificate from a recognized cooking school

Food Safety Certification

Job description

Marquise is hiring a Cook to prepare, pre-cook and cook food to corporate standards in a high-volume setting in Boyne Falls, MI. You will ensure quality service by proper mise en place and efficient production alongside a team.

The role requires proven cooking experience, a recognized cooking school certificate, and mandatory Food Safety Certification, with the ability to work independently or in a team and maintain safety standards.