Cook 4, Culinary
J.F. Shea
- Peoria, AZ
- $22.00-24.00 per hour
- Permanent
- Full-time
- Work and master all kitchen stations, including plating and/or expeditor.
- Kitchen trainer responsible to teach all new staff their station assignments and standard recipes.
- Able to teach existing staff how to cook a different station and cross train.
- Proficient in platting all dishes on the menu and special dishes.
- Able to lead a kitchen service, read tickets, and monitor ticket times, including food firing, cooking quality standards, plating standards and respond to special orders in an effective and positive manner.
- Able to assist management with developing weekly and daily specials as needed.
- Ensure superior standards of service meet the requirements of guests and employees.
- Focuses on exceeding guest satisfaction. Able to investigate, quickly respond to, and resolve challenges from expeditor, guests or employees.
- Lead and monitor cleaning schedule and checklist daily to ensure a clean and sanitary environment.
- Assist with monitoring food preparation, cooking, and serving techniques; must be able to read cooking instructions.
- Wash, peel, cut, and shred vegetables and fruits to prepare them for use.
- Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
- Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance.
- Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.
- Able to assume responsibilities of kitchen production and service at times; must be able to take over for sous chef or kitchen manager when that person is not available or assisting in other areas.
- Other duties and responsibilities may be assigned.
- Must be highly customer oriented and responsive with high need for closure.
- Able to work under pressure and balance multiple priorities and assignments.
- Strong team-building skills including the ability to lead, cooperate, and motivate.
- Must be role model and able to live our BlueStar core values:
- Honesty and Integrity
- Respect for the Individual
- Teamwork
- Competitive Spirit
- High School diploma preferred, or the equivalent combination of education and professional experience.
- Minimum of three years’ cooking experience in commercial kitchen.
- Current Food Handlers card.
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to speak effectively before groups of customers or team members.
- Ability to think, work, solve practical problems, and make independent decisions, based on sound judgment.
- Must demonstrate initiative and accept responsibility for decisions and actions.
- Must be self-motivated, proactive, and a team player.
- Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
- This position requires a flexible schedule to include evenings and weekends.