Talented Cook: Craft Premium Dishes & Lead Kitchen Prep

Cobb-Marietta Coliseum a nd Exhibit; Atlanta (GA); Presencial; USD 21 000 - 30 000; Tempo integral

Resumo da oferta

The Cobb-Galleria / Cobb Energy Centres is seeking a skilled Cook for the Kitchen department to prepare high quality menu items and support daily operations. You will work under the Executive Chef, Sous Chef and Banquet Chef to maintain standards and help control costs.

Responsibilities include following recipes, organizing your area, reducing waste, and ensuring sanitation. Flexibility with schedules and a positive team attitude are essential for this role.

Qualificações

• High school degree or equivalent preferred.
• Technical training and/or experience in high quality food service.
• Ability to read and follow written and oral directions.
• Ability to stand and walk for up to 8 hours.
• Knowledge of proper and safe operation of kitchen equipment.
• Ability to lift/push/pull/carry up to 50 lbs.

Responsabilidades

• Prepare food in accordance with recipes and cooking standards.
• Assist in set up and organization of assigned work area.
• Maintain high quality food items per guest requests and standards.
• Prepare and maintain items for daily output.
• Reduce waste and product loss by proper rotation and storage.
• Inspect equipment and report repairs.
• Adhere to sanitation and food handling safety requirements.
• Respond promptly to guest and staff requests.
• Advance knowledge of cooking techniques and equipment.
• Work irregular schedules and duties as assigned.
• Present a positive image of Cobb Galleria /Cobb Energy Centres.
• Keep supervisor informed of issues requiring management attention.
• Follow safety and security procedures.

Conhecimentos

Reading and following directions

Stand/walk for 8 hours

Knowledge of kitchen equipment safety

Formação académica

High school degree or equivalent

Descrição da oferta de emprego

The Cobb-Galleria / Cobb Energy Centres is seeking a skilled Cook for the Kitchen department to prepare high quality menu items and support daily operations. You will work under the Executive Chef, Sous Chef and Banquet Chef to maintain standards and help control costs.

Responsibilities include following recipes, organizing your area, reducing waste, and ensuring sanitation. Flexibility with schedules and a positive team attitude are essential for this role.