Part Time Cook - Grand Rapids Venues

About the role

• POSITION: Cook
• DEPARTMENT: Culinary
• REPORTS TO: Director of Culinary
• FLSA STATUS: Non-Exempt

Qualifications

• Ideal Candidates must have strong verbal communication skills and a professional demeanor.
• They must have prior culinary experience, be self-motivated and be able to stand for long periods of time.
• Candidate must be personable and guest service driven.
• Candidates must be 18 and older.

Essential Job Functions

• Properly prepares, measures, and portions all food items in a timely manner.
• Comply with all quality standards, department rules, policies and procedures
• Utilizes and sets up kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.; properly uses ALL kitchen equipment
• Ensures proper food temperatures are maintained, food is stored correctly and ensures freshness and quality of all menu items*
• Packages all products to proper specifications*
• Performs opening, closing and side work duties as instructed and according to proper guidelines*
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
• Follows and upholds all health codes and sanitation regulations
• Use waste control guidelines and records all waste on spoilage sheet
• Performs other duties assigned

Education & Experience

• High school education is desired
• Participation/enrollment in culinary program a plus
• Minimum of 2 years previous experience in back-of-the-house line position preferred.

Skills & Abilities

• Ability to read and understand recipes and food abbreviations
• Pleasant and friendly; ability to adhere to Universal Service Standards
• Ability to communicate with others and work in a fast-paced environment
• Attentive and detailed oriented and capable of following procedures and taking directions
• Basic math skills: ability to understand, calculate and follow recipe measurements and proportions

Physical Requirements

• Manual dexterity is sufficient to chop, mix, blend, whip etc. a variety of foods and liquids
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50lbs and operate dangerous kitchen equipment
• Ability to move rapidly and coordinate multiple orders
• Ability to complete required pre-employment food service training
• Standing and walking for entire length of shift
• Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting
• Pushing and pulling occasionally, to move equipment, mops and broom

Environmental Working Conditions

Kitchen environment

• Noise levels may be moderate to high
• Works frequently in a hot and damp environment
• In contact with sharp knives, slicers, boiling liquids, hot pans, etc
• Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds and burns, slipping and tripping
• Frequently immerse hands in water

Location: Grand Rapids Complex (Van Andel Arena, Acrisure Amphitheater, Amway Stadium) in Grand Rapids, Michigan