Part Time Cook

Responsible for creating a consistent quality product and culinary experience, while also providing exceptional customer service, presentation, and a clean and safe eating environment. SHIFT: Tuesday

• Thursday, 6:30AM - 2PM

1. Ensure quality food product
2. Oversee that our product tastes, looks, and provides adequate portions
3. Must have good basic knife skills, production skills
4. Be able to be read and follow Company recipes
5. Ensure your work area is clean, well-organized and has good sanitation
6. Good time management to keep oneself on track
7. Adherence to daily menu and prep lists
8. Ability to work independently on their assigned station
9. Create value through our services
10. Anticipate customers’ needs ahead of time
11. Build a rapport with repeat customers
12. Provide a positive experience through engagement and presentation
13. Be an effective communicator
14. Suggestively sell add-ons to orders
15. Enjoys working with others
16. Excellent communication (with co-workers and customers)
17. Willing to jump in where needed
18. Eagerness to learn new skills
19. Take direction well/ Flexible to change
20. Leads by example
21. Positive attitude, create positive work environment
22. Enjoys being “hands-on” with customers
23. Consistent work and output
24. Additional projects and assignments as needed. Demonstrates attributes of Working knowledge about food handling, food sanitation, and safety. Must have good hygiene and hand washing skills Able to communicate with others daily Must have good knife/production skills Attention to details Quick on your feet Time management skills Able to multi-task Able to follow instruction (written/verbal) Understand properly food labeling, serving temperatures, FIFO, and able to engage the customer
25. Working knowledge about food handling, food sanitation, and safety 2. 1 -3 years previous cooking experience preferred
26. Must possess use of all kitchen equipment and report any deficiencies including knife handling skills and cooking techniques such as braising, sauté, sear and grill
27. Must possess proper recipe conversion and measuring
28. Serve Safe and Allergen Certification preferred
29. Ability to work a flexible schedule including mornings, evenings and weekends
30. In process or completion of culinary education preferred #IND101 #LI-SH1