Culinary Associate

Job description

The Culinary Associate will be tasked with the following duties, responsibilities, and assignments: Maintain complete knowledge of and comply with all departmental policies/service procedures/standards; Prepare, cook, bake, roast, broil, and steam meats, fish, vegetables, and other foods for line and banquet consumption using standardized food techniques; Expedite the line during serving periods as needed ensuring food quality and presentation; Assist in the coordination of opening and closing as well as all line prep duties; Stock all food stations and prepare all food for next shift as required; Operate, maintain and properly clean kitchen equipment; Maintain sanitary regulations of food temperatures and rotating products; Complete regular sanitization/disinfection of all kitchen and food and beverage work areas to include flooring, storerooms, prep areas, buffets, dining tables and equipment; Demonstrate a working knowledge of menus, recipes, food preparation and presentation; Operate dish machine and three compartment sinks; Separate and remove trash and garbage and place it in designated containers; Coordinates all receiving and storing of products; Follow all company safety and security policies and procedures, including reporting accidents, injuries, and unsafe work conditions to management; and Any and all other work as required to complete the primary purpose of the position.

Anticipated days and hours of work per week: Employer will offer a minimum of 35 hours per week (meaning no less than). Open 7-days (holidays included). Shifts: 6am to 2pm; 8am to 4pm; and 4pm to 12am. Shift schedule start and end times and days off vary depending on work demand.

Special Requirements

Six Months of Experience as a Cook.