Second Cook

Banquet and Event Second Cook - On-Call $24.50/hr - Weekly Pay

LOOKING FOR WORK? Seeking experienced On-Call Second Cooks to work in banquets, events, meetings, and concessions. Our Hospitality division is growing and looking to hire immediately! Shifts range from early morning to PM, depending on the event. Our team enjoys a flexible schedule, a fast-paced environment, and a great teamwork environment.

JOB DESCRIPTION

Accurately and efficiently cooks meats, seafood, vegetables, soups, and other hot food products, as well as prepares and portions food products prior to cooking. Also performs other duties in the area of food preparation, including intricate plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu items. Able to perform all duties as a Cook and able to teach and direct a staff of up to 8 people in the absence of a Sous Chef or Chef on Duty.

Duties & Responsibilities

Prepare a variety of Meats, Seafood, Poultry, Vegetables and other food items for cooking on the broiler, grill and in the oven, fryers and steamer and other kitchen equipment.
Assumes 100% responsibility for quality of products served.
Knows and complies with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Has thorough knowledge of portioning food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, steamer, flat top range, saute burners, refrigerator equipment etc....
Has thorough knowledge of prepared items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Knowledge or proper presentation and garnish set up for all hot food plated or buffet.
Handles, stores and rotates all products properly.
Assists in food prep assignments as assigned by the Chef on Duty.
Performs other related duties as assigned by the Chef on Duty.

Qualifications:

Minimum of 3 years food handling experience in a high volume operation.
Must be able to communicate clearly with Chef on Duty and Cooks
Be able to reach, bend, stoop and frequently lift up to 50 lbs.
Be able to work in a standing position for a long period of time (up to 8 hours)
Must be able to follow printed recipes and plating specifications
Must maintain personal Hygiene in accordance to the State of Hawaii Health Department Standards for food service employees.

Text SECOND COOK to 808-695-3974 today to speak with a recruiter.

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