COOK (PART TIME)

Compass Group•Minneapolis, MN

8d•Onsite

About The Position

Culinaire has an opening for part-time COOK positions at the American Swedish Institute located at 2600 Park Avenue, Minneapolis, MN 55407. This role is part-time, with varying days and hours depending on the event schedule, and requires weekend availability. The company, CULINAIRE, provides upscale food and beverage management services to a diverse range of clients including art museums, cultural landmarks, hotels, performing theaters, restaurants, and special event venues. They are committed to prioritizing their associates' career paths, safety, and success, as well as providing top-quality food products and services to their clients and customers.

Requirements

Previous cooking experience is required.

Responsibilities

Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
Tastes all prepared food items.
Uses established ticket collection procedures during service.
Responsible for records from area worked during service periods.
Cleans kitchen after preparation and serving, maintaining high standards of cleanliness.
Stores or discards excess food in accordance with safe food-handling procedures.
Keeps refrigerators and storerooms clean and neat.
Ensures food and supply items are stored per standards.
Operates and maintains kitchen equipment as instructed.
Assists in production planning, record keeping and reporting as required.
Assists in the ordering and receiving of all food and supplies as required.
Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
Attends in-service and safety meetings.
Maintains good working relationships with coworkers, customers, administrators and managers.
Performs job safely while maintaining a clean, safe work environment.
Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards.
Personal commitment to your own safety and those of others.
Abides by all Company policies and procedures including but not limited to the use of safety equipment such as medium weight cut gloves, oven mitts, fryer gloves or steamer gloves, and slip-resistant shoes.