PM Cook
Posted Updated
Core Responsibilities
- Food Preparation: Wash, peel, chop, weigh, measure, and mix ingredients according to standardized recipes and portion guides.
- Service Cooking: Operate kitchen equipment such as grills, ovens, stoves, and fryers to prepare hot and cold dishes during peak service hours.
- Quality Control: Monitor food temperatures, check product freshness, and ensure proper plating and presentation standards.
- Sanitation and Safety: Clean and sanitize workstations, tools, and equipment, while following HACCP guidelines and local health department regulations.
- Inventory Management: Rotate stock, label stored food, track inventory levels, and notify management of low supplies.
Qualifications & Requirements
- Experience: 3 to 6 years of hands-on cooking experience in a fast-paced commercial kitchen.
- Education: High school diploma or GED; a culinary arts degree or vocational training is a plus.
- Certifications: Current ServSafe certification or local food handler's card.
- Physical Stamina: Ability to stand for long shifts, work in a hot environment, and lift up to 50 pounds.
- Core Skills: Proficiency in knife handling, multitasking, recipe adherence, and working under pressure.
- MUST BE ABLE TO WORK HOLIDAYS AND WEEKENDS
- MUST HAVE A VALID DRIVERS LICENSE