Perkins Management Services
Station Cook- Perkins Management at Benedict College
Perkins Management Services, Columbia, South Carolina, us, 29228
Station Cook Deli, Pizza, Grill & Samurai Cuisine
The Expansion Cook is responsible for preparing and serving a diverse range of menu items across multiple culinary stations, including deli, pizza, grill, and samurai (Asian-inspired) cuisine. This role supports the cafeteria's goal of offering high-quality, culturally diverse food options to students, faculty, and staff. The cook ensures food safety, consistency, and presentation while maintaining a clean and efficient work environment. Key Responsibilities
Prepare and cook menu items for deli sandwiches, pizzas, grilled foods, and Asian-inspired dishes (e.g., stir-fry, ramen, rice bowls). Operate and maintain equipment specific to each station (e.g., pizza ovens, grills, woks, slicers). Follow standardized recipes and portion control guidelines. Ensure food is cooked and held at safe temperatures. Set up and stock stations with necessary supplies and ingredients. Maintain cleanliness and sanitation of workstations, tools, and equipment. Assist with prep work for multiple stations as needed. Interact courteously with students and staff during service, answering questions and accommodating dietary needs when possible. Monitor inventory and communicate supply needs to supervisors. Follow all food safety, sanitation, and health regulations. Support special events and themed food service days as assigned. Qualifications
High school diploma or equivalent required; culinary training or certification preferred. Minimum 12 years of experience in a multi-station food service or restaurant environment. Proficiency in preparing deli, pizza, grill, and Asian-style cuisine. Valid Food Handler's Certificate or ServSafe certification. Strong organizational and multitasking skills. Ability to work in a fast-paced, high-volume setting. Excellent communication and customer service skills. Flexibility to work mornings, evenings, weekends, and holidays. Working Conditions
Hot, fast-paced kitchen and service environment. Standing for extended periods (up to 8 hours). Frequent lifting, bending, and carrying (up to 40 lbs). Exposure to heat, steam, sharp tools, and kitchen equipment. Noise levels may be moderate to high during peak service times. Job Exposure
Physical Exposure: Heat, cold, steam, and sharp utensils. Chemical Exposure: Cleaning agents and sanitizers. Health & Safety Exposure: Must follow strict food safety and sanitation protocols. Social Exposure: Regular interaction with students, faculty, and staff; expected to maintain a courteous and professional demeanor.
The Expansion Cook is responsible for preparing and serving a diverse range of menu items across multiple culinary stations, including deli, pizza, grill, and samurai (Asian-inspired) cuisine. This role supports the cafeteria's goal of offering high-quality, culturally diverse food options to students, faculty, and staff. The cook ensures food safety, consistency, and presentation while maintaining a clean and efficient work environment. Key Responsibilities
Prepare and cook menu items for deli sandwiches, pizzas, grilled foods, and Asian-inspired dishes (e.g., stir-fry, ramen, rice bowls). Operate and maintain equipment specific to each station (e.g., pizza ovens, grills, woks, slicers). Follow standardized recipes and portion control guidelines. Ensure food is cooked and held at safe temperatures. Set up and stock stations with necessary supplies and ingredients. Maintain cleanliness and sanitation of workstations, tools, and equipment. Assist with prep work for multiple stations as needed. Interact courteously with students and staff during service, answering questions and accommodating dietary needs when possible. Monitor inventory and communicate supply needs to supervisors. Follow all food safety, sanitation, and health regulations. Support special events and themed food service days as assigned. Qualifications
High school diploma or equivalent required; culinary training or certification preferred. Minimum 12 years of experience in a multi-station food service or restaurant environment. Proficiency in preparing deli, pizza, grill, and Asian-style cuisine. Valid Food Handler's Certificate or ServSafe certification. Strong organizational and multitasking skills. Ability to work in a fast-paced, high-volume setting. Excellent communication and customer service skills. Flexibility to work mornings, evenings, weekends, and holidays. Working Conditions
Hot, fast-paced kitchen and service environment. Standing for extended periods (up to 8 hours). Frequent lifting, bending, and carrying (up to 40 lbs). Exposure to heat, steam, sharp tools, and kitchen equipment. Noise levels may be moderate to high during peak service times. Job Exposure
Physical Exposure: Heat, cold, steam, and sharp utensils. Chemical Exposure: Cleaning agents and sanitizers. Health & Safety Exposure: Must follow strict food safety and sanitation protocols. Social Exposure: Regular interaction with students, faculty, and staff; expected to maintain a courteous and professional demeanor.