Job description

Basic Qualifications:

Demonstrated history of related experience as a cook/baker in a large institutional kitchen, or in the military as a Cook.

Certificate in food handling/sanitation methods, or ServSafe certified preferred. Good customer service skills. Must have solid work ethics.

Responsibilities:

• Prepare meals using established recipe cards, production procedures, and systems while ensuring that all tasks are done in accordance with SOP. Must be able to use standardized measuring cups, spoons, knife, forks, large kitchen utensils, pots and pans.
• Prepare food to coordinate with meal serving hours so that quality, temperature, and excellent appearance of food are preserved. Ensure that the progressive cooking technique is utilized in preparing all meals. Operate, basic kitchen equipment, stove, oven, microwave, refrigerator, etc. Judge the appearance of food being served, and recommend changes if necessary.
• Determine amount and type of food and supplies required using production systems.
• Set steam tables; serve or ensure proper serving of food.
• Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.
• Store food properly and safely; date-mark items.

Knowledge of

• Safe operation and maintenance for all kitchen equipment.
• Proper food sanitation and storage practices.
• Basic arithmetic, simple record keeping, and portion control and ability of deciding how many portions/servings in a container/pan.
• The characteristics of various foods prepared. e.g.; color, consistency, volume, and cooking time.
• Cooking methods involving all types such as baking, grilling, frying, steaming, boiling, etc.

Ability to:

• Follow oral and written instructions such as worksheets, menus, and schedules.
• Ability to follow standard recipe cards and worksheets as to the number of portions to prepare, etc.
• Planning, coordinating and time sequence steps needed to prepare food on time to minimize overcooking or waste.
• Communicate and interact among management and personnel.

Physical Requirements

• May frequently require lifting or moving objects weighing up to 50 pounds.
• Duties require considerable walking and standing for prolonged periods of time.
• Tasks may include frequent bending, stooping, and reaching.

Additional Responsibilities:

Adhere to the BCI policies, rules and regulations as set forth in the Employee Handbook.

Comply with all HACCP standards.

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Duties may be assigned by the Head Cook, Supervisor, or Project Manager.

Job Types: Full-time, Part-time

Benefits:

• 401(k)
• Dental insurance
• Employee assistance program
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Physical setting:

• Casual dining restaurant
• Quick service & fast food restaurant

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Holidays
• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Panama City, FL: Reliably commute or planning to relocate before starting work (Required)

Work Location: One location

learninglandscape.com is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, learninglandscape.com provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, learninglandscape.com is the ideal place to find your next job.