ONT Field Kitchen Cook

The ONT Field Kitchen Cook is responsible for the preparation of food in a timely, efficient, sanitary, and consistent manner. The Kitchen Cook must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Kitchen Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat and stress in a kitchen environment.

Responsibilities

Set up stations and collect all necessary supplies to prepare menu for service; Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food items; Properly labels and dates food items for storage; Stocks and maintains sufficient levels of food products to assure a smooth service period; Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures; Use food preparation tools in accordance with manufactures instructions; Close the kitchen correctly and follow the closing checklist for kitchen stations; Maintain a prepared and sanitary work area at all times. Coolers, and all storage areas; Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas; Perform additional responsibilities, although not detailed, as requested by the Executive Chef or Chef; Prepare dishes for customers with food allergies or intolerances; Make sure all storage areas are tidy and all products are stored appropriately; Constantly use safe and hygienic food handling practices; Return dirty food preparation utensils to the appropriate areas; Keep workstation and equipment clean, organized, sanitized, and sufficiently stocked; Use waste control guidelines and record all waste on spoilage sheet; Understand and maintain proper sanitation and food safety; Abide by all Company policies in the Human Resources Policies and Procedures, the Business Code of Conduct; Other duties as assigned

Requirements

Must be a minimum 18 years of age; Highschool Diploma or GED; Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues; Working knowledge of food production techniques, purchasing, and sanitation procedures; Excellent written and verbal communication skills; Ability to take tasks that are not clearly defined and appropriately define problem, propose and implement solutions; Must be able to work evenings, weekends, and holidays; Serv Safe Certified; Valid food handler’s card required, certification must be obtained within 30 days of hire date; Ability to provide a two-way communication and nurture an ownership environment with emphasis in positive motivation and teamwork; Ability to work with minimal supervision; Ability to interact with all levels of customers and staff including management; Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours; Communicate effectively both verbally and in writing with all staff and vendors; Be detail oriented; Present a professional appearance and demeanor at all times during the workday; Excellent organizational and planning skills; Excellent communication and interpersonal skills; Strong customer service orientation; Must be energetic, self-disciplined with a strong sense of initiative, detail oriented and has a passion for delivering exceptional guest service; Positive attitude and neat appearance; Work ethics encourages strong urgency and quality in a team environment; Must be able to stand, walk, bend and lift 25lbs. throughout the day; May be required to work with hazardous chemicals/substances; Must be able to move around the facility and stand for long hours during events; May be required to work inside or outside of the building; Must be able to stoop and lift; Must be able to pass background

Nice to have

At least 1-year previous food service experience

Benefits

Company covers the cost of the food handler’s card training; Employees are compensated for time spent completing the course