Bistro Cook Tier 5 $18.50/hour
About The Position
The Bistro Cook is responsible for preparing food from scratch on a large scale, planning daily and weekly production tasks, and ensuring all kitchen procedures for safe food preparation, handling, and storage are followed. This role involves managing inventory, improvising production as needed, and ensuring food is ready and maintained during meal service hours. The cook will also review food presentation, assist with ordering, collaborate on menu planning, and maintain a clean work environment. Additionally, the Bistro Cook will utilize student employee support and perform other duties as assigned.
Requirements
- 3 Years of professional institutional cooking experience
- Computing skills to make cash change, take inventory, create # of pieces for a portion by performing adding, subtracting, multiplication and division
- Understanding of HACCP guidelines, food trends, the chemical changes in food when heated, cooled, held and mixed.
- Ability to interact with customers, coworkers, and vendors in a diplomatic manner
- Ability to work effectively as a team member
- Ability to organize and plan resources and workload to meet deadlines
- Ability to read on a level to comprehend recipes, ingredients, instructions, procedures and equipment operation manuals.
- Able to verbally explain multi-step tasks to customers and coworkers.
- Ability to perform a variety of tasks in a variety of locations and determine the order and sequence with limited daily supervisory direction.
- Understanding of common kitchen practices such as knife skills and food identification.
Nice To Haves
- High School Diploma or Equivalent Preferred
- ServSafe Certification preferred - must be obtained within one year of hire
Responsibilities
- Take proper food and equipment temperatures.
- Prepares food from scratch on a large scale from a production sheet and standard recipe according to established food preparation procedures.
- Plans daily and weekly production tasks including defrosting, marinating, chopping, pre-cooking and mixing.
- Directs and assigns daily tasks to other production employees.
- Ensures all kitchen procedures for safe food preparation, handling and storage are followed.
- Reviews and records waste, inventory, production amounts and equipment temperatures.
- Improvises in production for filler when the meals served exceeds the expected count.
- Increases and decreases production according to the numbers to be served at a period of time.
- Ensures all production is ready by the mealtime and continues to maintain supply during the service hours.
- Uses a variety of kitchen equipment including electric fryer, steamer, slow cooker, gas stove, gas oven, grill, broiler, knives and mixer.
- Review the presentation of all food for taste, appearance, pairing, display, garnish and dishware and serving utensils.
- Under the direction of Executive Chef, assesses recipes for appropriate flavor, texture and appearance and adjusts the recipe if needed.
- Assists in the ordering of food items needed on hand to prepare future meals.
- Collaborates on the nutritional menu planning.
- Keeps work surfaces and equipment clean and clear of debris.
- Uses commercial strength chemicals to clean, sanitize and polish.
- Reviews the preparation and serving areas for cleanliness.
- Assists in other areas with food preparation duties as needed.
- Takes ownership for the workstation utilizing student employee support.
- Any duties as assigned based on business needs.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
