The Cook is responsible for leading food preparation and production activities in a high-volume commissary kitchen. This role involves following standardized recipes, ensuring consistency in quality and efficiency, and maintaining strict adherence to food safety and sanitation standards. The Cook also provides leadership and guidance to other kitchen staff, assisting with training, oversight, and ensuring that production targets are met.
Key Responsibilities:
Food Preparation and Production:
· Prepare and cook large batches of food items according to standardized recipes and production schedules.
· Ensure all food is prepared to the highest quality standards, with consistent portion sizes, flavor, and presentation.
Leadership and Team Support:
· Lead and support kitchen staff, providing guidance and direction to ensure efficient workflow and productivity.
· Assist in training new team members on proper cooking techniques, safety protocols, and kitchen procedures.
Quality Control:
· Monitor the quality of ingredients and finished products, making adjustments as necessary to maintain consistency and high standards.
· Perform taste tests and quality checks to ensure all food items meet company specifications.
Inventory and Waste Management:
· Assist in monitoring inventory levels and communicate any shortages or issues to the Kitchen Manager.
· Work to minimize waste and optimize the use of ingredients, adhering to portion control guidelines.
Safety and Sanitation:
· Follow all food safety and sanitation protocols, including proper handling, storage, and labeling of ingredients.
· Ensure workstations and equipment are cleaned and maintained according to health and safety standards.
Operational Efficiency:
· Identify opportunities to improve kitchen processes and suggest solutions to increase efficiency.
· Assist in maintaining a clean, organized, and efficient kitchen environment.
Equipment Operation and Maintenance:
· Operate kitchen equipment safely and efficiently, including mixers, ovens, steamers, and slicers.
· Perform routine maintenance and cleaning of kitchen equipment, reporting any malfunctions to the Kitchen Manager.
Qualifications:
· Proven experience as a cook in a high-volume production kitchen or commissary setting, with at least 3-5 years of experience.
· Strong knowledge of cooking techniques, food preparation, and production processes.
· Excellent understanding of food safety, sanitation, and quality control standards.
· Ability to lead and motivate a team, with strong communication and interpersonal skills.
· Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
· Flexibility to work various shifts, including early mornings, evenings, weekends, and holidays as needed.
Job Type: Full-time
Pay: $18.00-$22.00 per hour
Benefits:
- Dental care
- Extended health care
- On-site parking
- Paid time off
Experience:
- Culinary: 2 years (preferred)
- cooking: 2 years (preferred)
Licence/Certification:
- Food Safe, SafeCheck, Food Handler or equivalent (preferred)
Work Location: In person
