Kitchen AM Pastry/Pantry Cook - Notre Dame Seminary

Archdiocese of New Orleans•New Orleans, LA

1d•$16 - $18•Onsite

About The Position

The Kitchen AM Pastry / Pantry Cook is a full time benefit eligible position responsible for preparing and cooking meals for the Seminary community, adhering to recipes and safety standards while maintaining high-quality food presentation. This position will work closely with other kitchen staff to manage their cooking station, maintain cleanliness, ensure proper food handling, and contribute to a collaborative and efficient team environment.

Requirements

Ability to use various kitchen tools and equipment safely, including knives, grills, fryers, and ovens.
Strong culinary skills in cooking techniques such as knife skills, cold prep, salad dressing preparations, other composed salads, desserts, brownies, cakes and muffins.
Knowledge of food safety, including proper food handling, storage, and sanitation standards.
Ability to work efficiently in a hot, fast-paced kitchen environment while adhering to safety standards.
Strong attention to detail and organizational skills.
Must be able to stand, walk, and bend for extended periods.
Ability to lift up to 50 pounds and work in varied environments.
Ability to work well in a team-oriented environment, contributing positively to team morale.
Availability to work different shifts, including nights, weekends, holidays, and special events.
Ability to work flexible schedules as needed depending on workload and business levels

Responsibilities

Prepare and set up station before the start of service and maintain station throughout shift to promote cleanliness, organization, and efficiency.
Ensure that all ingredients are fresh, properly stored, and prepared for cooking as well as properly stored in coolers.
Follow standardized recipes to include various cooking techniques.
Ensure food is cooked to the correct doneness and plated according to standards.
Monitor quality of food being prepared during your shift.
Report any issues with equipment, food, and inventory levels to the Executive Chef.
Follow all food safety and sanitation procedures.
Regularly clean and sanitize work surfaces. Assist in cleaning kitchen equipment, utensils, work areas and pantry station.
Collaborate effectively and communicate clearly with other team members.
Assist with any inventory management or tracking needed.
Safely operate all kitchen equipment. Promptly communicate any safety concerns or equipment malfunctions to the Executive Chef.