Part Time Restaurant Cook- AC Bentonville

Coury Hospitality•Bentonville, AR

1d•Onsite

About The Position

AC Bentonville is hiring for a Part-Time Restaurant Cook. You should join our team if you believe that exceptional dining experiences begin with preparation, consistency, and culinary craftsmanship. That every plate leaving the kitchen represents the pride and professionalism of the entire culinary team. That experienced cooks lead by example through quality, teamwork, and attention to detail. That food safety, cleanliness, and organization are just as important as flavor and presentation. That supporting teammates and sharing knowledge creates stronger kitchens and better guest experiences. That every meal is an opportunity to create an unforgettable moment for every guest.

Requirements

Previous commercial cooking experience required.
Strong knowledge of cooking techniques, knife skills, commercial kitchen equipment, and food preparation methods.
Ability to read, understand, and execute standardized recipes and production sheets accurately.
Knowledge of food safety, sanitation, HACCP principles, temperature controls, and proper food handling procedures.
Strong organizational, multitasking, and time-management skills.
Ability to mentor, train, and support less experienced culinary team members.
Ability to work independently while contributing to a collaborative kitchen environment.
Ability to work flexible hours, including mornings, evenings, weekends, holidays, and overtime based on business needs.
Food Handler Certification, ServSafe Certification, or equivalent certification where required by law.

Nice To Haves

Advanced restaurant, hotel, resort, banquet, or high-volume culinary experience preferred.
Bilingual English/Spanish communication skills preferred, but not required.

Responsibilities

Preparing breakfast, lunch, dinner, banquet, and special event menu items according to standardized recipes, presentation guidelines, and quality standards.
Setting up, organizing, stocking, and breaking down your assigned kitchen station to ensure efficient service.
Preparing ingredients by chopping, portioning, measuring, mixing, and organizing products to support daily production.
Cooking a variety of menu items using grilling, roasting, broiling, sautéing, frying, baking, steaming, boiling, braising, and other culinary techniques.
Monitoring food quality, consistency, presentation, and temperatures throughout preparation and service.
Maintaining proper food rotation, labeling, storage, cooling, and sanitation procedures while following all food safety standards.
Safely operating commercial kitchen equipment while maintaining a clean, organized, and efficient workstation.
Supporting Sous Chefs and fellow Culinary team members by communicating effectively and maintaining smooth kitchen operations.
Helping train and mentor less experienced cooks while reinforcing food preparation, safety, and sanitation standards.
Taking pride in reducing waste, controlling food costs, and maintaining kitchen efficiency without sacrificing quality.
Working collaboratively to deliver exceptional culinary experiences during both routine and high-volume service periods.