Swing Cook - Notre Dame Seminary

Archdiocese of New Orleans•New Orleans, LA

9d•Onsite

About The Position

The Swing Cook is a full-time, benefit-eligible position responsible for preparing and cooking meals, preparing desserts, and prepping the pantry for the Seminary community. This position will work closely with other kitchen staff to contribute to a collaborative and efficient team environment, while contributing positively to team morale. The role involves regular Sunday – Thursday hours from 6 AM to 2 PM, with the flexibility to work varied schedules and shifts as needed based on workload and business levels, including nights, weekends, and holidays. A modified schedule is in place over the summer months. Compensation is dependent on experience, plus a comprehensive benefits package.

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.
Ability to meet the physical demands of the position and maintain regular attendance and punctuality.

Nice To Haves

High school diploma or equivalent preferred.
Previous food service or kitchen experience preferred.

Responsibilities

Prepare and set up station before the start of service and maintain station throughout shift to promote cleanliness, organization, efficiency and to ensure proper food handling.
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.
Monitor the quality of food being prepared, ensuring it is cooked to the correct doneness and plated according to standards.
Follow all food safety and sanitation procedures and report any issues with equipment, food, or inventory levels to the Executive Chef.
Regularly clean and sanitize work surfaces. Assist in cleaning kitchen equipment, utensils, work areas and pantry station.
Safely operate all kitchen equipment. Promptly communicate any safety concerns or equipment malfunctions to the Executive Chef.
Perform any other duties as assigned by the Executive Chef.