Job Title : Part-Time Cook
Location : Wolfson Campus
Regular / Temporary : Temporary
Full / Part Time : Part-Time
Job ID : 1008282
Job Details Job Family STAFF - Support Staff Grade CG Salary $16.31 - $19.63 Department Miami Culinary Institute Reports To Executive Chef, Sous Chef (Assistant Kitchen Manager) Closing Date Open Until Filled FLSA Status Non-Exempt First Review Date May 19, 2025Position Overview
This position cooks and prepares menu items consistent with Chef’s specifications to include preparation of foods in the Root Cellar and 5 Diamond restaurants; as well as, catering where applicable.
What you will be doing
- Sets up all food prep stations, properly arranges all necessary cooking items and prepares the food to be cooked and plated by the Chef within the necessary time frame
- Cooks and prepares menu items and clearly understands instructions by Chef and Sous Chef
- Communicates effectively with guests, management, and Chef concerning any customer problems or issues
- Adheres to proper cooking temperatures, methods, preparation, and plating procedures
- Ensures that all work and kitchen areas are maintained in a clean fashion at all times
- Minimizes waste through correct measurements, storage, and attention to detail
- Monitors food waste and maintains an accurate inventory of food items
- Ensures that all plates are cleaned properly and stored carefully to prevent breakage
- Adheres to all safety and sanitation regulations in all outlets
- Performs other duties as assigned
What you need to succeed
Minimum of six (6) months of experience in a kitchen role within the culinary field or enrollment in Culinary Arts Program coursesTraining courses completed within sixty days of employment; to include but not limited to, Food Handlers, Beverage and Alcohol, and Responsible Vendors CertificationsAll educational credits / degrees must be from a regionally accredited institutionDemonstrates diplomacy and ability to establish a positive relationship with all internal / external users, staff and managementPossess effective verbal communication skillsKnowledge of proper and safe food handlingExtensive knowledge of precise cooking temperature requirements and methods of preparation and platingKnowledge of kitchen operations, set-up and utilizationAbility to adhere to work schedule and restaurant grooming standardsAbility to adhere to personal protective equipment safety standards where applicableAbility to take direction and carry out instructionsAbility to work in a demanding and fast paced environmentAbility to develop relationships with vendors to ensure eco-friendly practicesAbility to function well in an advanced food-energy-business technological environmentAbility to work a flexible schedule to include evenings, weekends, and holidaysAbility to work in a multi-cultural and multi-ethnic environmentAdditional Requirements
The final candidate is to successfully complete a background screening and reference check process.