Pacific Retirement Services

  • Part-time Bistro Cook (Afternoon/Evenings) - No Late Nights

    Job Location US-TX-Fort Worth
    Job ID
    2018-6362
    Category
    Dining/Food Services
    Location/Org Data : Name
    Trinity Terrace
  • Overview

     

    To work as part of the culinary team to produce lunch & dinner menu items, including items pertaining to diets, tray line needs, and special events. To work closely with the Chefs and Sous Chefs to assure that the company dining needs are met in a timely manner. To supervise and teach prep cooks the proper handling techniques of food, equipment and food prep.

     

    Responsibilities

     

    • Under direction of the Chefs and Sous Chefs, prepare lunch and dinner for the Dining Room, tray line, and special events.
    • Under direction of the Chefs and Sous Chefs, delegate to other staff members specific duties that must be done to accomplish dining needs, working ahead as much as possible.
    • Set up dinner serving line and buffet lines. Have all food and condiments necessary for that meal set up and ready to serve 10 minutes prior to service.
    • Make sure that there is an adequate backup supply of food to ensure efficient service at all times. Relieve carver on buffet line as needed.
    • Break down serving line after dinner and ensure that all food is dated and properly put away or disposed of.
    • Maintain clean and orderly work area at all times. Maintain product rotation in walk-in and freezer in kitchen. Maintain orderly dry storage in kitchen.
    • Maintain high level of sanitation in the kitchens.
    • Train new kitchen staff.
    • Must clean any machinery that is used-slicers, buffalo chopper, mixers, etc.
    • Any member of the culinary team must be flexible and be willing to fill any position they are qualified for in either building.

     

    Qualifications

    • Requires a culinary degree or extensive comparable work experience.
    • Must maintain a current Food Handlers Card.
    • Must have five years’ experience, preferably in high production kitchen with quality standards in preparation and presentation.
    • Must be able to prepare soups, gravies, and sauces from scratch. Is competent in roasting, braising and sauté techniques.
    • Should have experience in working ala carte dinner line.

    Options

    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed

    Need help finding the right job?

    We can recommend jobs specifically for you! Click here to get started.