Cook at Culinesse LLC

Charlotte, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

0.0

Posted On

28 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Plate Presentation, Menu Coordination, Work Station Organization, Food Storage Management, Food Requisition, Equipment Maintenance, Teamwork, Training, Stock Preparation, Sauce Preparation, Meat Cooking, Poultry Cooking, Fish Cooking, Seafood Cooking, Fruit and Vegetable Preparation

Industry

Hospitality

Description

Description Are you a hands-on, innovative leader, with hospitality experience? Do you enjoy working in a fast-paced team environment? Are you able to influence and embrace change by initiating creative solutions? Culinesse, LLC is looking for a Cook to join our team! A Cook who can lead by example and has experience with high volume catering services. The Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may differ among accounts, depending on business necessities and client requirements. This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment. Tasks Present food using proper plate presentation techniques; Coordinate completion of menu items with server; Prepare work checklist and organize work stations for each shift; Check and maintain coolers and storage areas for cleanliness, quantity and quality of food; Requisition of food with necessary approvals according to policy; Take proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment; Work in a team-oriented environment and under demanding conditions; Help train or offer direction to apprentice or extern chefs; Prepare stocks, soups, cold soups, sauces, bisques or mayonnaise for serving; Prepare and cook meat, poultry, fish and seafood; Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption; May perform other duties and responsibilities as assigned. Requirements A high school diploma or equivalent; Two to three (2-3) years’ experience as a Cook or related culinary position is preferred; Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action; Ability to give full attention to what other people are saying; Must comply with any dress code requirements; Must be able to work nights, weekends and some holidays.

Responsibilities

The Cook will accurately and efficiently prepare, portion, cook, and present various hot and/or cold food items for different meal periods, including special catered events. Responsibilities also involve maintaining cleanliness, managing inventory, and operating kitchen equipment.