About Us:

Provider Contract Food Service specializes in providing culinary and hospitality excellence to our clients for the past 18 years. Our location at the Del Rey Yacht Club in Marina Del Rey, CA, is currently looking to build our Food Service Team in the position of Cook.

Check us out on the web at www.providerfoodservice.com

Summary

The Cook is responsible for preparing and/or preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. The Cook 1 will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner.

Primary Duties, Responsibilities, and Tasks:

All team members are obligated to support and uphold the Providers Food Service Standards of Excellence.

Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service.

Prepare all food items according to standard recipes and menu to ensure consistency of product.

Exhibit knowledge, understanding, and application of various cooking techniques.

Actively participate with staff to cook, prepare, dish-up and assemble food.

Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top.

Maintain a solid knowledge of all food products.

Perform all assigned side-work to include replenishing/restocking work station with supplies.

Rotate all products on the first-in, first-out philosophy. Properly label and date all products to ensure safekeeping and sanitation.

Check station before, during, and after shift for proper set-up and cleanliness.

Abide by all health codes and hand washing guidelines and encourage team members to do the same.

Fully observe all safety procedures.

Strive for picture perfect plate presentation.

Perform other duties as assigned by management.

Responsible for conducting all responsibilities in a professional and ethical manner

Responsible for maintaining a consistent, regular attendance record.

Required Qualifications:

One year of experience as a Cook in a high-volume restaurant environment.

Ability to identify pan types and knife types.

Demonstrated proficiency in using a slicer, mixer, robot coupe, tongs, chefs knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk.

Knowledge of sanitary practices.

Working knowledge of weights, measures, and various cooking techniques.

Possession of the basic tools to perform the job duties of a Cook.

Reading and math skills for recipes and measurement.

Ability to stand on a hard surface for entire shift.

Ability to tolerate areas with extreme hot and cold temperatures.

Must possess effective communication and organizational skills.

Ability to apply commonsense understanding to carry out a variety of instructions furnished in written, oral or diagram form.

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.

Must be able to successfully pass applicable auditions or skill testing.

Preferred Qualifications:

High school diploma or GED equivalent.

Formal culinary training.

What We Can Do For YOU:

• Competitive Pay

• Paid Tips

• Paid Time Off for all Team Members

• Medical Benefits for Full Time Team Members

• Free or Discounted Meals

• Employee Referral Program

• Career Growth Opportunities

• Flexible hours

We are an E-Verify Employer