Cook

Description

About Us:

Provider Contract Food Service specializes in providing culinary and hospitality excellence to our clients for the past 18 years. Our location at Fresno Pacific University in Fresno, CA, is currently looking to build our Food Service Team in the position of Cook I.

Check us out on the web at www.providerfoodservice.com

Summary

The Cook I is responsible for preparing and/or preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Cook I is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. The Cook will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner.

Primary Duties, Responsibilities, and Tasks:

• Prepare all food items according to standard recipes and menu to ensure consistency of product.
• Exhibit knowledge, understanding, and application of various cooking techniques.
• Ability to work with small, delicate, and sensitive equipment(knives) requiring fine finger dexterity.
• Exhibit preparation and knowledge of base sauces, stocks, and soups.
• Actively participate with staff to cook, prepare, dish-up and assemble food.
• Demonstrate ability to work in line in different locations.
• Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top.
• Maintain a solid knowledge of all food products.
• Perform all assigned side-work to include replenishing/restocking work station with supplies.
• Adheres to control procedure for food costs and quality.
• Rotate all products on the first-in, first-out philosophy. Properly label and date all products to ensure safekeeping and sanitation.
• Check station before, during, and after shift for proper set-up and cleanliness.
• Abide by all health codes and hand washing guidelines and encourage team members to do the same.
• Fully observe all safety procedures.
• Strive for picture perfect plate presentation.
• Perform other duties as assigned by management.

Required Qualifications:

• One to three years of experience as a Cook in a high-volume restaurant environment.
• Ability to demonstrate basic knife skills.
• Ability to identify pan types and knife types.
• Demonstrated proficiency in braising, sautéing, broiling, and poaching.
• Demonstrated proficiency in using a slicer, mixer, robot coupe, tongs, chefs knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk.
• Knowledge of sanitary practices.
• Working knowledge of weights, measures, and various cooking techniques.
• Possession of the basic tools to perform the job duties of a Cook.
• Reading and math skills for recipes and measurement.
• Ability to stand on a hard surface for entire shift.
• Ability to tolerate areas with extreme hot and cold temperatures.
• Must possess effective communication and organizational skills.
• Ability to apply common sense understanding to carry out a variety of instructions furnished in written, oral or diagram form.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Must be able to successfully pass applicable auditions or skill testing.

Preferred Qualifications:

• High school diploma or GED equivalent.
• Formal culinary training.

What We Can Do For YOU:

• Competitive Pay - $17-$21 per hour depending on years of experience
• Paid Time Off for all Team Members
• Medical Benefits for Full Time Team Members
• Free or Discounted Meals
• Employee Referral Program
• Career Growth Opportunities
• Flexible hours

We are an E-Verify Employer