Travelle Restaurant Cook III
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Job Location:
Chicago, IL - USA
Monthly Salary:
Not Disclosed
Posted on:
2 hours ago
Vacancies:
1 Vacancy
Job Summary
Position: Travelle Restaurant Cook III
Work Location: Chicago IL 60611
Payrate: $28.50/hr
Duration: 3 Months role with high chances of extension/conversion
Job Description:
Preparation and execution of all food items for Travelle Restaurant with standardized recipes and event orders or guest checks in the outlet.
Responsibilities and job duties:
- Responsible to supply assigned workstations with all needed products and culinary equipment for prompt production.
- Prepares all the prep work for menu items using standardized recipes as their guide for the outlet including stocks sauces and proteins.
- Sets up prepares and plates up items for service per prep lists and event orders and all other duties assigned.
- Store all food in refrigerated boxes including covers labels and dates using the proper containers and labels to protect against waste and spoilage.
- Maintains area in a clean and sanitized condition at all times.
Physical demands:
- Regularly required to walk use hands to finger handle feel; reach with hands and arms; climb or balance; stoop kneel crouch or crawl and talk and hear.
- Required to stand and taste and smell.
- Frequently lift and/or move up to 50 pounds.
- Specific vision abilities required by this job include close vision color vision peripheral vision depth perception and the ability to adjust focus.
- Must be able to use a chef knife
Skills:
- Strives to continuously build knowledge and skills. Share expertise with others.
- Responds promptly to internal and external customer needs; Responds to requests for service and assistance and meets commitments.
- Speaks clearly and persuasively listens and receives clarification.
- Writes clearly and informatively; Able to read and interpret written information.
- Balances team and individual responsibilities.
- Seeks ways to improve and promote quality.
- Demonstrates accuracy and thoroughness.
- Meets productivity standards and completes work in a timely manner. Strives to increase productivity.
- Observes safety and security procedures. Determines appropriate action beyond guidelines. Reports potentially unsafe conditions; Uses equipment and materials properly.
Experience required:
- Prior Line or Banquet experience of one year in a high-volume atmosphere and two years verifiable cooking experience.
- Must be familiar with classical knife cuts and be able to name all of the Mother Sauces and have the knowledge on how to prepare two of the Mother Sauces.
- Some college is preferred
Licenses or certificates:
- Sanitation certification required.
- Ability to obtain any government required license or certificate
