Pittsfield Client seeks Full time, 40 hour a week, Cook, Tuesday through Saturday, for 2-3 weeks or more. Hours are 9-5. Pay is $22-$23/HR. Must be able to pass a CORI.
Responsibilities
- Prepare food according to standardized recipes and techniques
- Keep clean as you go attitude
- Store food in a sanitary fashion in designated areas
- Assist Chef and Sous Chef in menu execution and planning
- Maintain Temp logs of refrigeration equipment
- Help put up orders in designated areas and help restock areas as needed
- Set up or break down of kitchen prep area at beginning or end of shift
- Provide excellent customer service
- Other duties as assigned by the Executive Chef or Sous Chef
Qualifications
- Ability to have fun and show passion in preparing food
- Willingness to be creative and give input on food ideas
- Understanding of time management and need to get food out on time
- Ability to work well in a team
- Show initiative, willingness to do job at hand
- Understand kitchen protocol
- Knowledge of cooking techniques including batch cooking, sauté, braising, sous vide, soups, stocks and sauces
- Experience with high volume kitchen
- Ability to follow set recipes and maintain quality of food
- Catering experience
- Fine dining experience
- ServSafe certification a plus
- Attention to detail
- Willingness to learn and teach
- Demonstrated commitment to equity and inclusion and to serving a diverse, global community
Pittsfield Client seeks Full time, 40 hour a week, Cook, Tuesday through Saturday, for 2-3 weeks or more. Hours are 9-5. Pay is $22-$23/HR. Must be able to pass a CORI.
Responsibilities
- Prepare food according to standardized recipes and techniques
- Keep clean as you go attitude
- Store food in a sanitary fashion in designated areas
- Assist Chef and Sous Chef in menu execution and planning
- Maintain Temp logs of refrigeration equipment
- Help put up orders in designated areas and help restock areas as needed
- Set up or break down of kitchen prep area at beginning or end of shift
- Provide excellent customer service
- Other duties as assigned by the Executive Chef or Sous Chef
Qualifications
- Ability to have fun and show passion in preparing food
- Willingness to be creative and give input on food ideas
- Understanding of time management and need to get food out on time
- Ability to work well in a team
- Show initiative, willingness to do job at hand
- Understand kitchen protocol
- Knowledge of cooking techniques including batch cooking, sauté, braising, sous vide, soups, stocks and sauces
- Experience with high volume kitchen
- Ability to follow set recipes and maintain quality of food
- Catering experience
- Fine dining experience
- ServSafe certification a plus
- Attention to detail
- Willingness to learn and teach
- Demonstrated commitment to equity and inclusion and to serving a diverse, global community
