Line Cook #26-039
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Job Location:
Annapolis, MD - USA
Monthly Salary:
Not Disclosed
Posted on:
7 hours ago
Vacancies:
1 Vacancy
Department:
Job Summary
Exciting Career Opportunities with the Naval Academy Hospitality Team are waiting for you. This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are seeking skilled and dedicated culinarians to become part of our growing organization. Join us as we embark on this journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation.
We are seeking skilled and dedicated Line Cooks with open availability to include Day Evening Weekend and Holiday shifts to support a 7 day a week operation. The position has a set schedule with flexible scheduling available.
Job Description:
This position is located in the Naval Academy Club at the United States Naval Academy. This position assists in the preparation of food products obtains necessary ingredients and cleans food-preparation equipment utensils and work areas.
Key Responsibilities
Assists cooks in their tasks
Obtains necessary products and small equipment items required for food preparation
Carefully follows standard recipes while preparing all assigned items
Follows manufacturers instructions when operating food production and serving equipment
Consistently uses safe and sanitary food handling practices including those related to personal hygiene
Returns soiled food preparation utensils and other small wares to the proper areas
Maintains a clean work station including equipment used for food preparation tasks
Collects food and beverage products and small wares required for item preparation
Carefully follows standard recipes while preparing assigned items for banquet service
Assists in plating food items for service
Use correct measuring devices and follow recipes
Handles leftover food items as instructed by the sous chef
Cleans banquet preparation and serving equipment
Cleans assigned work station areas
Maintain accurate records of food supplies and freezer / fridge temperatures
Ensure stock rotation. Assist in the ordering of stocks and checking of deliveries spending and check and value stocks as required by the Garde Manager Chef or Sous Chef
Performs other appropriate tasks assigned by the Garde Manager Chef or Sous Chef
Work requires continual standing and walking and frequent stooping reaching pushing and pulling and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing over 40 lbs. with the assistance of lifting devices or other workers.
Skills Knowledge and Expertise
Incumbent must possess a minimum of 6 months in a culinary role. Line cook experience is preferred.
2. Incumbent must have knowledge of food service equipment and proper storage techniques like FIFO.
3. Must possess the ability to follow procedures and standardized recipes.
4. Experience as a short order banquet cook and/or prep cook.
Required Experience:
IC
