Provider Contract Food Service
About Us:
Provider Contract Food Service specializes in providing culinary and hospitality excellence to our clients for the past 18 years. Our location at Cal Baptist University in Riverside, CA, is currently looking to build our Food Service Team in the position of Cook.
Check us out on the web at www.providerfoodservice.com
Summary
The Cook 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 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:
Minimum one years 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, sauting, 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.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
The employee must be able to tolerate extended periods (6 or more hours) of standing, occasionally required to , reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
What We Can Do For YOU:
Medical Benefits for Full Time Team Members Sick pay Vacation Time Discounted Meals Career Growth Opportunities Flexible hours
Pay Range: $17.00-$20.00 per hour
We are an E-Verify Employer
Provider Contract Food Service specializes in providing culinary and hospitality excellence to our clients for the past 18 years. Our location at Cal Baptist University in Riverside, CA, is currently looking to build our Food Service Team in the position of Cook.
Check us out on the web at www.providerfoodservice.com
Summary
The Cook 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 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:
Minimum one years 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, sauting, 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.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
The employee must be able to tolerate extended periods (6 or more hours) of standing, occasionally required to , reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
What We Can Do For YOU:
Medical Benefits for Full Time Team Members Sick pay Vacation Time Discounted Meals Career Growth Opportunities Flexible hours
Pay Range: $17.00-$20.00 per hour
We are an E-Verify Employer