Lead Kitchen Cook: Quality & Prep Leader

Areas USA, Inc; Tampa (FL); On-site; USD 25,000 - 28,000; Full time

Job summary

Areas USA, Inc in Tampa, FL is seeking a Cook who will be a visible leader in the kitchen, partnering with management to deliver food to quality standards. You will review menus, portion foods accurately, and maintain sanitation and organization across the station.

Responsibilities include following recipes, operating kitchen equipment, ensuring proper temperatures, and upholding health codes. This role requires at least 2 years of back-of-house experience and a preferred culinary program

Qualifications

• At least 2 years of back-of-house foodservice experience.
• Ability to read prep sheets and recipes.
• Basic math to follow recipe measurements.
• Physical ability to lift up to 50 pounds.
• Ability to operate kitchen equipment safely.

Responsibilities

• Review menus and guest orders to determine type and quantities of food to be prepared.
• Properly measure and portion all food items.
• Comply with portion sizes, quality standards, department rules, policies, and procedures.
• Utilize kitchen equipment to prepare food items (knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens).
• Ensure proper food temperatures are maintained and stored correctly.
• Ensure freshness and quality of all menu items and package products to specifications.
• Perform opening, closing, and side work duties as instructed and per guidelines.
• Keep workstation, coolers, and equipment clean, organized, sanitized, and stocked.
• Follow health codes and sanitation regulations.
• Performs other duties assigned.

Education

Culinary program (preferred)

Job description

Areas USA, Inc in Tampa, FL is seeking a Cook who will be a visible leader in the kitchen, partnering with management to deliver food to quality standards. You will review menus, portion foods accurately, and maintain sanitation and organization across the station.

Responsibilities include following recipes, operating kitchen equipment, ensuring proper temperatures, and upholding health codes. This role requires at least 2 years of back-of-house experience and a preferred culinary program