Senior Line Cook: Multi-Method Prep & Stations

Coury Hospitality; Carmel (IN); In loco; USD 19.000 - 28.000; Tempo pieno

Descrizione del lavoro

Coury Hospitality is seeking a Cook III to prepare a variety of foods at an assigned kitchen station, ensuring quality and safety standards are met. This role requires setup, execution, and breakdown of the station across breakfast, lunch, or dinner shifts in a fast-paced environment.

The candidate will follow recipes, monitor temperatures, and maintain cleanliness, while collaborating with teammates to deliver consistent guest experiences. Night/weekend/overtime work may be required.

Competenze

• Ability to follow recipes and calculate amounts within recipes.
• Adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.

Mansioni

• Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
• Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Sets up, clears and breaks down workstation.
• Prepares selected food as directed in accordance with standards, quality and presentation standards; tests and monitors cooking.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment; checks temperatures.
• Cleans working and storage areas, tools, equipment and floors; keeps areas neat and sanitized.
• Reports maintenance problems to Supervisor as they occur.
• Follows company safety and sanitation policies and procedures.
• Maintains knowledge of corporate environmental policies and procedures as related to job functions.
• Maintains food at proper temperatures in appropriate serving pans and handles food following proper procedures.
• Controls waste and maintain food cost.
• Maintains all sanitation requirements including rotation, temperature, storage, cooling and handling techniques.
• Continually trains and retrains all areas of food preparation, safety, and sanitation.
• Maintains teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.
• Additional tasks may be assigned based on business needs.

Conoscenze

Recipe following

Adaptability

Instructions (verbal & written)

Quality control

Guest service orientation

Teamwork

Overtime availability

Descrizione del lavoro

Coury Hospitality is seeking a Cook III to prepare a variety of foods at an assigned kitchen station, ensuring quality and safety standards are met. This role requires setup, execution, and breakdown of the station across breakfast, lunch, or dinner shifts in a fast-paced environment.

The candidate will follow recipes, monitor temperatures, and maintain cleanliness, while collaborating with teammates to deliver consistent guest experiences. Night/weekend/overtime work may be required.