Outlet Kitchen Cook — Training & Quality Support

PERG online; Louisville, Northern (KY, KY); Hybrid; USD 20,000 - 29,000; Full time

Job summary

Bob's Outlet in Louisville, KY is seeking a Cook 1 to provide technical and administrative assistance to the Executive Sous Chef and ensure efficient operation of kitchen and food production outlets. Starting at $18/hr based on experience.

The role requires hands-on kitchen work, training staff, maintaining food quality and safety, and supporting station readiness, inventory, and sanitation throughout service hours.

Qualifications

• Experience in fast-paced culinary environments.
• Ability to multi-task and manage multiple prep tasks.
• Ability to stand 8+ hours daily.
• Flexible scheduling including nights, weekends and holidays.
• Must have Food Handlers certification.

Responsibilities

• Support restaurant chef/sous chef and supervisor.
• Help train staff.
• Control quality and consistency of all food served.
• Ensure station is set for service 15 minutes prior to service.
• Ensure all food supplies necessary for service are available on time.
• Assist in controlling food costs.
• Directs proper sanitation of all kitchen facilities and equipment.
• Keep the kitchen clean and organized daily.
• Ensure staff follow EcoSure rules and procedures.
• Ensure kitchen equipment is in good working order.
• Be on hands-on control over daily food production.
• Monitors safety in the kitchen.
• Ensure food quality and consistency.
• Knows hotel and kitchen expectations and guidelines.
• Help to check prep and inventory lists for kitchen staff.
• Help to check quality and consistency.

Skills

Knife handling

Prep skills

Multi-tasking

Stand 8+ hours

Education

Food Handlers certification

Job description

Bob's Outlet in Louisville, KY is seeking a Cook 1 to provide technical and administrative assistance to the Executive Sous Chef and ensure efficient operation of kitchen and food production outlets. Starting at $18/hr based on experience.

The role requires hands-on kitchen work, training staff, maintaining food quality and safety, and supporting station readiness, inventory, and sanitation throughout service hours.