Senior Cook at JobsRUs.com
Holly Springs, NC
About the Job
JobsRUs.com. is seeking to hire a Senior Cook for our client in Holly Springs, NC!
Benefits Available!
Weekly Pay!
Pay Rate - $22.00 /Hour
Shift Details: 6:00 AM-2:30PM
Job Description
The Sr. Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but the client may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
General Responsibilities:
May prepare food and serve customers at an a la carte station.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Provides the highest quality of service to customers at all times.
Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
May clean and sanitize work stations and equipment and must follow all client and regulatory rules and procedures.
Follows defined food sanitation guidelines in preparation of food product and maintaining work environment.
May assist with the supervision of kitchen personnel.
Enforces all company safety and risk management policies and procedures; reports all accidents and injuries in a timely manner and identifies and corrects unsafe work conditions with management oversight.
Complies with all HACCP policies and procedures.
Attends all allergy and foodborne illness in-service training.
Attends training programs (classroom and virtual) as designed.
Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
Serves as a lead cook guiding and assisting in the training of less experienced cooks.
Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
Advanced knife skills required.
May have oversight over the production staff and assign tasks.
May use production software to enter pre- and post-production data software.
May take inventory, and/or enter inventory into the production.
May perform other duties and responsibilities as assigned.
Experience/Knowledge:
High School diploma, GED or equivalent.
4 or more years of related work experience.
Knowledge of basic operation of equipment and cash-handling procedures preferred.
Skills/Aptitude:
Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
Ability to use a computer.
Requires complete knowledge of kitchen equipment.
Must be able to read and follow a recipe unsupervised
Involved with the more complex requirements of the position.
Applies advanced cooking skills.
Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position.
Substantial working knowledge of food preparation.
Benefits Available!
Weekly Pay!
Pay Rate - $22.00 /Hour
Shift Details: 6:00 AM-2:30PM
Job Description
The Sr. Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but the client may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
General Responsibilities:
May prepare food and serve customers at an a la carte station.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Provides the highest quality of service to customers at all times.
Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
May clean and sanitize work stations and equipment and must follow all client and regulatory rules and procedures.
Follows defined food sanitation guidelines in preparation of food product and maintaining work environment.
May assist with the supervision of kitchen personnel.
Enforces all company safety and risk management policies and procedures; reports all accidents and injuries in a timely manner and identifies and corrects unsafe work conditions with management oversight.
Complies with all HACCP policies and procedures.
Attends all allergy and foodborne illness in-service training.
Attends training programs (classroom and virtual) as designed.
Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
Serves as a lead cook guiding and assisting in the training of less experienced cooks.
Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
Advanced knife skills required.
May have oversight over the production staff and assign tasks.
May use production software to enter pre- and post-production data software.
May take inventory, and/or enter inventory into the production.
May perform other duties and responsibilities as assigned.
Experience/Knowledge:
High School diploma, GED or equivalent.
4 or more years of related work experience.
Knowledge of basic operation of equipment and cash-handling procedures preferred.
Skills/Aptitude:
Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
Ability to use a computer.
Requires complete knowledge of kitchen equipment.
Must be able to read and follow a recipe unsupervised
Involved with the more complex requirements of the position.
Applies advanced cooking skills.
Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position.
Substantial working knowledge of food preparation.