Culinary Opportunities - Line & Banquet Cooks - AM & PM Shifts at Concord Hospitality Enterprises

Farmington Hills, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

20.0

Posted On

10 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Line Cooking, Banquet Cooking, Food Preparation, Sanitation Standards, Chemical Handling, Customer Service, Inventory Management, Recipe Execution, Food Safety, Kitchen Equipment Operation

Industry

Hospitality

Description

Share what inspires you and help others discover the world of savor as you go. Culinary opportunities that fit your style at the Toasted Oak Grill & Market. $20/hr Line Cook Banquet Cook Full and part time opportunities. Day and evening shifts. Must be available any days of the week and holidays as needed. You will be expected to maintain the service, cleanliness, and availability of breakfast, lunch and/or dinner service to which you are hired for. Restaurant Kitchen Line or Banquet needs. Provides professional, competent, and prompt service to guests both internal and external. We have a highly competitive benefits package for full time and some part time benefits. Qualifications: 1) 1 year solid experience in a restaurant kitchen. 2) Knowledge of proper cleaning techniques, requirements, and use of equipment. 3) Knowledge of proper chemical handling. 4) Desire to learn and offer satisfactory customer service. 5) Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding. 6) Ability to provide legible communication. Responsibilities: Report to work on time and in full uniform. Learn Understand and Execute Production of All Restaurant and Banquet Food Items. Prepare food and present of consistent quality following recipe cards and use records. Cover Label and Date all food containers and rotate as per SOP. Practice safety standards at all times. Cook orders as directed. Handle any special request of guests in a positive manner. Report to shift leader to notify of actions afterward. Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures. Properly portion all items on your assigned station. Control food waste loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems. Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assists in keeping buffet stocked. Assist in prep work of vegetables and condiments as required for the next shift. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. Each associate is expected to carry out reasonable requests by management, which the associate is capable of performing. No matter what position you are in, there are a few things that are critical to success while working with Concord Hospitality – making sure you have a safe work environment, following company policies and procedures, ensuring your uniform and personal appearance are clean and professional, maintaining confidentiality, complying with quality assurance standards, and protecting company assets. You will be on your feet and moving around (stand, sit, or walk for an extended period of time) and taking a hands-on approach to your work (move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds without assistance). Doing all these things well (and other things that come your way) is the foundation of the job. Ultimately, the real hallmark is driving a best-in-class guest experience, inspiring guests and associates alike. We are an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Responsibilities

Responsible for preparing and presenting high-quality food items for restaurant and banquet services while maintaining strict cleanliness and safety standards. Duties include managing station pars, controlling food waste, and ensuring all perishables are stored at proper temperatures.