Cook- Catering

at  Providence

REQUIRED QUALIFICATIONS:

• upon hire: National Food Handler Card - State County City Authority.
• 3 years Working in a high volume, full service restaurant or institutional food service facility working in a production cooking capacity.
• 2 years Experience working from scratch recipes and experience prepping and portioning items needed in the production process.
• Experience working successfully in a team environment to accomplish common goals.

PREFERRED QUALIFICATIONS:

• Coursework/Training 12 months formal culinary education/degree.
• More years of diversified cooking experience which includes any combination of the following positions: line/grill/broiler cook, production cook, soup or sauté cook (12-18 month formal culinary education may be substituted for part of this requirement).
• 2 years Experience assisting with recipe development and the creation of daily specials for all service/meal periods in a large food operation.
• 1 year Experience as production “lead” or experience working in other leadership capacity in a full service restaurant or large institutional food service facility.
• Experience in a USDA or HACCP production facility.
• 2 years Experience using food production software (i.e. computrition), and ability to update recipes and production methods in the data base.

Please refer the Job description for details