Line Cook (Part Time)

Description

Job Overview:

The Cook is responsible in assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property from daily operation of the restaurant to catering and special events. The Cook will be responsible to maintain a clean and organized kitchen, as well as Training Co-workers on an as-needed basis. This is a high-profile position for an individual who routinely exercises good judgment and basic problem-solving skills. The Cook is accountable to the Executive Chef, Sous Chef and is expected to support an exceptional dining experience. The Cook position assists the Executive Chef and Sous Chef in ensuring the Food Quality and Wholesomeness is in compliance with Federal, State & Local laws. The Cook is expected to adhere to FSR standards and practices.

Your Responsibilities:  

Kitchen:

• Possess strong interpersonal skills and can interact and communicate successfully to the residents and team.

• Keep current with industry concepts, practices, and procedures.

• Works with the Executive Chef and Sous Chef to deliver vibrant menus items.

• Possesses the ability to be hands-on and work in any kitchen position.

• Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards.

• Exercise a positive attitude and remain professional under all circumstances.

•Must have Basic cooking technic knowledge: Braising, Sautéing, Roasted, Grilling, Recipes, Ratio, Portion controls, and other cooking technics as determined by the Chef.

• Basic Knife handling skills and knowledge of correct use for each knife.

Daily Operations and Customer Experience:

• Participates in catering (food and beverage) for functions.

•Actively participate in prep and daily set up of kitchen.

•Maintains a high level of energy and passion throughout service hours.

•Strong inventory and Production ability, in a timely and efficient manner.

•Understand inventory and products controls within culinary guidelines.

• Create an “I Love My Job” environment.

• Comply with all ordinances and regulations per the location’s jurisdictions.

• Ability to work in all service types (a la carte, buffet, etc.).

• Maintain a spotless kitchen at all times.

●Ensure the utmost proper hygiene by maintaining their own clean uniforms, personal grooming and food handling.

Additional Duties:

●Practice and adhere to FirstService Residential Global Service Standards.

• Conduct business at all times with the highest standards of personal, professional and ethical conduct.
• Perform or assist with any operations as required to maintain workflow and to meet schedules. Notify supervision of unusual equipment or operating problems and the need for additional material and supplies.
• May participate in any variety of meetings and work groups to integrate activities, communicate issues, obtain approvals, resolve problems and maintain specified level of knowledge pertaining to new developments, requirements, policies, and regulatory guidelines.
• Ensure all safety precautions are followed while performing the work.
• Follow all policies and Standard Operating Procedures as instructed by Management.
• Perform any range of special projects, tasks and other related duties as assigned.

Skills & Qualifications: 

• Current with culinary and dining trends and styles.

•Ability to follow instructions and carry out instruction given by Supervisor

•Communication skills (listening, verbal and written).

•Organizational skills with attention to detail.

•Problem solving skills, ability to use common sense.

•Team player but can work independently.

Food Handling/Sanitation:

     Well versed in Sanitation and Health department regulations i.e., time & temperatures, cooling procedures, and reheating procedures. Must practice and understand the use of proper hygiene practices. Understands and uses clean as you go process.

Physical Requirements:

●Must be able to lift 50+ pounds at any given time.

●Must be able to kneel, stoop, twist bend over and lift, and stand for long periods of time throughout the required shift period.

●Is required to clean and have working knowledge of each piece of equipment in the operation. I.E. Steamer, Griddle, Fryer, Ovens and or other as specified by department manager.

What We Offer: 

Disclaimer Statement 

The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.

national_recruiting@fsresidential.com

national_recruiting@fsresidential.com