Bistro Cook 3 - Tier 5 $17.50/hour

Monday-Thursday 2:30pm-11:00pm, Sunday 1:30pm-10:00pm 40 hours.

Qualifications

High School Diploma or Equivalent Preferred
3 Years of professional institutional cooking experience
ServSafe Certification preferred - must be obtained within one year of hire

Skills

Computing skills to make cash change, take inventory, create # of pieces for a portion by performing
adding, subtracting, multiplication and division
Understanding of HACCP guidelines, food trends, the chemical changes in food when heated, cooled, held
and mixed.
Ability to interact with customers, coworkers, and vendors in a diplomatic manner
Ability to work effectively as a team member
Ability to organize and plan resources and workload to meet deadlines
Ability to read on a level to comprehend recipes, ingredients, instructions, procedures and equipment
operation manuals. Able to verbally explain multi-step tasks to customers and coworkers.
Ability to perform a variety of tasks in a variety of locations and determine the order and sequence with
limited daily supervisory direction.
Understanding of common kitchen practices such as knife skills and food identification.

Physical Requirements

Lift once a day to 10 times a week 100 lbs.
Stand for entire shift
Work in varying temperatures: out of doors, coolers, freezers and near heated equipment
Stoop, bend, push, pull throughout a shift
Manipulate small hand tools
Lift 50 lbs. routinely 

Duties

Take proper food and equipment temperatures.
Prepares food from scratch on a large scale from a production sheet and standard recipe according to
established food preparation procedures. Plans daily and weekly production tasks including defrosting,
marinating, chopping, pre-cooking and mixing. Directs and assigns daily tasks to other production
employees. Ensures all kitchen procedures for safe food preparation, handling and storage are followed.
Reviews and records waste, inventory, production amounts and equipment temperatures. Improvises in
production for filler when the meals served exceeds the expected count. Increases and decreases
production according to the numbers to be served at a period of time. Ensures all production is ready by
the mealtime and continues to maintain supply during the service hours. Uses a variety of kitchen
equipment including electric fryer, steamer, slow cooker, gas stove, gas oven, grill, broiler, knives and
mixer.

Review the presentation of all food for taste, appearance, pairing, display, garnish and dishware and
serving utensils.

Under the direction of Executive Chef, assesses recipes for appropriate flavor, texture and appearance and
adjusts the recipe if needed. Assists in the ordering of food items needed on hand to prepare future meals.
Collaborates on the nutritional menu planning.
Keeps work surfaces and equipment clean and clear of debris. Uses commercial strength chemicals to
clean, sanitize and polish. Reviews the preparation and serving areas for cleanliness.
Assists in other areas with food preparation duties as needed.
Takes ownership for the workstation utilizing student employee support.

Any duties as assigned based on business needs.

Salary : $18