Lead Cook

Kids for the Future; Brevard (NC); On-site; USD 30,000 - 40,000; Full time

Job summary

Kids for the Future in Brevard, NC seeks a dedicated culinary professional for food preparation and cooking. Candidates should have a High School Diploma and either a culinary degree or two years of relevant experience.

The role involves working in a fast-paced environment, maintaining professionalism with coworkers and clients, and following recipes accurately. Flexible scheduling including days, evenings, and weekends is required.

Qualifications

• High School Diploma or equivalent required.
• Must have a culinary degree or 2 years of related work experience.
• Ability to maintain a professional relationship with coworkers and clients.

Responsibilities

• Food preparation and cooking, including plating and presentation.
• Knowledge of basic operation of kitchen equipment.
• Ability to follow recipes and verbal instructions.

Skills

Culinary skills

Interpersonal skills

Communication skills

Ability to work in high-pressure environment

Education

High School Diploma or equivalent

Culinary degree or two years of related experience

Job description

• Location 1 BREVARD COLLEGE DR,Brevard, NC, 28712-4283,United States
• Job Category Staff
• Employee Type FT Non-Exempt
• Required Degree High school
• Manage Others No

Contact information

• Phone [phone]

Description

QUALIFICATIONS

• High School Diploma or equivalent
• Must have culinary degree or two years of related work experience
• Maintain a professional relationship with all coworkers, vendor representatives, supervisors, manager, customers and client representatives.
• Must be able to work in a high-pressure, high turnaround environment and possess excellent interpersonal and communication skills
• Must be willing to work a flexible schedule including days, evenings, weekends, and holidays
• ServSafe certification or ability to obtain within first 60 days of employment

DUTIES AND RESPONSIBILITIES

• Food preparation and cooking, plating, presentation
• Knowledge of basic operation of equipment
• Ability to understand food order or verbal instructions and follow a recipe