- Location
- Bossier City, LA, US
- Type
- Part-time
- Education
- High School
- Closing date
- Today
- Source
- iCIMS
Description
WE LOVE OUR WORK.
General Accountabilities:
- Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests.
- Execution of all food production as determined by the Sous Chef through production sheets.
- Practices a “clean as you go” work ethic and utilizes proper food handling techniques (i.e., wearing plastic gloves and proper uniform, including hat and clean kitchen towels).
- Creates a positive guest employee experience. Smiles and is helpful and friendly.
- Knowledge of cooking techniques such as cutting, dicing, baking, roasting, braising, grilling, and a high level of skillet/sauté work.
- Knowledge of all kitchen equipment, including but not limited to adjusting thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, and steam kettles.
- Ensuring the preparation station and the kitchen are set up and stocked.
- Reads food orders from computer printouts, and prepares food items, according to established menu plans.
- Communicates as needed with Lead Cook and Sous Chefs.
BRING US YOUR BEST.
Qualifications:
- High School Diploma or General Education Degree (GED); 2 years of previous high-volume line cooking experience and/or culinary degree.
- Ability to Multitask and problem Solve.
- Ability to stand, lift, bend, stoop, and throughout duration of shift.
- Excel both independently and as part of a team.
- Ability to perform tasks with accuracy, speed, and attention to detail.
- Ability to work at a fast pace in often crowded/noisy environment.
Skills
Excel
