Overnight Culinary Cook

Poultry Science Association; Wichita (KS); On-site; USD 28,000 - 38,000; Full time

Job summary

A dynamic culinary team seeks a skilled Line Cook to contribute their expertise in food preparation. The ideal candidate will have 3-5 years of experience in restaurant or catering environments and must possess knowledge of cooking methods, portion sizes, and hygiene standards. This role requires maintaining cleanliness in the kitchen while effectively communicating with team members to ensure smooth operations.

Qualifications

• 3 to 5 years experience in a restaurant or catering atmosphere.
• Knowledge of sauté and broil cooking methods.
• Ability to communicate clearly with kitchen personnel.

Responsibilities

• Prepare various food items using kitchen equipment.
• Maintain a clean and sanitary work station.
• Complete opening and closing checklists.

Skills

Sauté cook

Broil cook

Salad preparation

Garnishing food

Training others

Education

SERV Safe Certification

Job description

Description

Summary of Position:

Are you an experienced, talented, hard working Line Cooks with a eye for detail? We are looking for a passionate Line Cook to become a part of our team! Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Duties & Responsibilities:

• Complete opening and closing checklists.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to Manager on duty.
• Inform Manager on duty immediately of product shortages.
• Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Requirements

Qualifications:

• 3 to 5 years experience in a restaurant or catering atmosphere, must have knowledge of sauté, broil cook, salad preparation
• Catering setup
• Knowledge of garnishing food items and be SERV Safe Certified
• Show knowledge of how to train others to do their job
• Fill in and do other jobs if needed
• Must be able to communicate clearly with managers and kitchen personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 8 hours).