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Cook

Company: Benchmark Hospitality
Location: New Brunswick
Posted on: March 5, 2019

Job Description:

Cook Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures. To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey. Job Description Summary: The Cook assists in production of food for all outlets including a la carte restaurant and lounge, coffee break/pantry kiosks, room service, high end catered events and conference style dining. We accept Cook resumes with all levels of experience Job Description: Essential Functions: Organizing and preparing menu. Set-up line equipment for service. Daily assist Executive Chef and Sous Chef in any area of the kitchen as needed. Prepares all vegetables, pastas, meals and potatoes daily. Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu foods. Keeps all refrigeration, equipment, storage and working areas in clean and working conditions in accordance to Health Department regulations. Position Requirements: Minimum of 6 months - 5 years of experience cooking in a professional environment. Banquet and/or a la carte prep and production is required. High volume banquet production is preferred but not required for all cook positions. Strong organizational skills and an energetic personality. Position requires the ability to work in a diverse environment, be respectful and professional at all times. Must be able to be on feet for length of shift and extended periods. Must be able to meet lifting requirements of 30 pounds. Must be available to work a variety of shifts that include weekends and holidays. Seeking these skills and abilities: Experience preparing a variety of foods. Experience working with and following recipes. Clear understanding of health and food sanitation standards. Experience preparing sauces from scratch. Basic knowledge of butchering skills and breaking down meats and poultry. Menu Development ability is a plus. Educational Requirements: High School degree or equivalency. Technical school or formal technical skills training. Culinary degree from an accredited culinary school is highly preferred, not required.

Keywords: Benchmark Hospitality, New Brunswick , Cook, Hospitality & Tourism , New Brunswick, New Jersey

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