Cook II | Part-Time/On-Call | Palm Beach County Convention Center
4 weeks ago
Overview
The Cook II is responsible for all culinary preparation and cooking of: soups, sauces, meats, eggs, dairy products, hot foods, sandwiches, vegetables, salads, salad dressing, fruits, pastries, desserts, and breads. The Cook II is able to create meals and prepare food items according to a recipe with little to no assistance.
This position requires the ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts on an on-call/event based schedule.
This position pays a flat hourly pay rate of $17-18/hr.
For PT roles: Benefits: 401(k) savings plan and 401(k) matching.
Close 5/31/24Responsibilities
- Performs all responsibilities and expectations of a Cook I at all times.
- Possesses more advanced culinary skills and ability to execute, at a higher standard, the tasks required in knife work, preparing, cooking soups, sauces, meats, eggs, dairy products, hot foods, sandwiches, vegetables, salads, salad dressing, fruits, pastries, desserts, and breads.
- Possesses advanced culinary understanding of plating techniques and standards.
- Is able to create meals and prepare food items according to a recipe with little to no assistance.
- Is able to work independently or with very minimal oversight and instruction by Lead Cooks, Supervisors, Sous Chefs, or Executive Chef
- Continued growth and initiative to improve upon culinary skills on a day to day basis by seeking knowledge from those in higher positions.
- Is able to perform all opening and closing responsibilities within the kitchen independently
- Possess the knowledge and ability of how to operate, clean, and maintain all pieces of kitchen equipment including the Dishwasher, Stove Top, Tilt Skillets, Grills, Rotating Oven, Fryers, Slicer, etc.
- Always carries a thermometer while working and regular checks the temperature of food product as cooking and during storage.
- Possesses a strong understanding of the Temperature Danger Zone and cooking temperatures of different meats and produce items to ensure Food Safety Standards.
Qualifications
- Ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts.
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
- Ability to speak, read, and write in English.
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