An Assistant Cook supports chefs by preparing ingredients, cooking menu items, maintaining kitchen sanitation, and managing inventory. They work in various settings, including restaurants, hotels, and institutions, to ensure efficient, high-volume food production, safe food handling, and cleanliness.
Key Responsibilities
Food Preparation & Cooking: Wash, peel, cut, chop, and prepare ingredients for cooking. Cook, plate, and serve food according to recipes and chef instructions.
Kitchen Maintenance & Hygiene: Adhere to health and safety protocols (such as HACCP). Clean and sanitize workstations, tools, cooking surfaces, and utensils.
Inventory and Supplies: Receive, check, store, and rotate supplies, including in refrigerators and storerooms.
Kitchen Support: Operate, clean, and maintain equipment like grills, fryers, and slicers.
Menu & Special Tasks: Assist with menu planning and prep special diet items when required.
Key Requirements
Experience: Previous experience in food production, particularly in high-volume settings preferred.
Skills: Understanding of culinary techniques, food sanitation standards (e.g., ServeSafe), and kitchen safety.
Physical Ability: Able to work in a fast-paced environment and lift up to 50 pounds.
Abilities: Excellent organizational and communication skills with the ability to follow instructions precisely.
Availability: Must be available to work any days, any shift between 6:00am-9:00pm.
Principals only. Recruiters, please don't contact this job poster.