PT Cook (PM)

Maadaadizi; Fort Snelling Unorganized Territory (MN); On-site; USD 17,000 - 25,000; Part time

Job summary

Maadaadizi in Minnesota is seeking a part-time cook to prepare menu items and maintain sanitary kitchen standards while contributing to guest satisfaction. You will work Saturdays and Sundays in the PM shift, collaborating with the kitchen team to ensure quality and efficiency.

Responsibilities include following recipes, monitoring temperatures, managing stock, and helping minimize waste, with opportunities to learn and grow in a fast-paced hospitality environment.

Qualifications

• Two years of culinary experience is required.
• Scratch kitchen experience preferred.
• Experience with line and banquets preferred.
• Good organization and time management skills.
• Excellent communication and interpersonal skills.
• Must speak, read, write and understand English.
• Able to perform all essential duties and responsibilities with or without reasonable accommodation.

Responsibilities

• Prepare menu items following recipe cards and standards.
• Inspect and clean food preparation areas for safety and sanitation.
• Ensure food is stored and cooked at correct temperatures.
• Rotate stock to ensure freshness and reduce waste.
• Set up prep and line to meet daily demand.
• Monitor pars and note shortages for proper planning.
• Operate and clean all kitchen equipment.
• Other duties as assigned.

Skills

Culinary experience

Communication skills

Team player

English proficiency

Food safety

Job description

GENERAL PURPOSE

Responsible for preparing food items according to requirements and quality standards while maintaining a safe, sanitary work environment. The successful candidate will play a key role in contributing to guest satisfaction.

• Prepare menu items while exemplifying a positive demeanor and interactions with co-workers.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages.
• Prepare, portion, arrange and garnish food of consistent quality following recipe cards and production and portion standards.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Return all food items not used to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per hotel standards.
• Operate, maintain, and properly clean all kitchen equipment
• Other duties as assigned.

COOK

Part-Time

Shifts: Saturday and Sunday PM shift.

GENERAL PURPOSE

Responsible for preparing food items according to requirements and quality standards while maintaining a safe, sanitary work environment. The successful candidate will play a key role in contributing to guest satisfaction.

• Prepare menu items while exemplifying a positive demeanor and interactions with co-workers.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages.
• Prepare, portion, arrange and garnish food of consistent quality following recipe cards and production and portion standards.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Return all food items not used to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per hotel standards.
• Operate, maintain, and properly clean all kitchen equipment
• Other duties as assigned.

SUPERVISORY DUTIES - None

Job Qualifications

• Two years of culinary experience is required.
• Previous scratch kitchen experience preferred.
• Experience with both line and banquets preferred.
• Must display good organization and time management skills.
• Must have excellent communication and interpersonal skills with the ability to interact with many types of personalities.
• Must exemplify a positive and professional demeanor.
• Ability to multi-task and work in a fast-paced environment.
• Advanced knowledge of food presentation.
• Must be able to speak, read, write, and understand English.
• Able to perform all essential duties and responsibilities with or without reasonable accommodation.

Physical Environment:

• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• Work with hot, cold, and hazardous equipment.
• Must be able to perform physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
• Must be able to stand and exert well placed mobility for up to 8 hours.