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Cook/Prep

Company: Sodexo
Location: Bridgeport
Posted on: November 26, 2022

Job Description:

*This a part-time position. Prior culinary experience a must.*

*Cook/Prep*

The Cook I position performs as an informal leader among its peer cook positions. The Cook I will assume grill or line responsibilities within the kitchen requiring detail and creativity and will perform responsibilities for food preparation.

This position may exist in a convention center, a sporting or events arena, restaurant or other type of entertainment-related venue that is managed by Sodexo Live!. The Cook I will contribute to Sodexo Live! operational and financial success by following all Centerplate culinary standards for sanitation and preparation, and by guiding other Culinary staff members to ensure that food product is of the highest quality in taste and appearance, to satisfy guest expectations and to maximize food revenues.

Must have prior experience in culinary.

Prepare and coordinate orders to ensure they are cooked in a timely, accurate, consistent and quality manner.

* Set up and stock station and ensure other work areas are stocked accordingly, as directed by Executive Chef or Sous Chef.
* Utilize proper recipes, equipment, tools and utensils.
* Adhere to company standards for food quality, taste, flavor and presentation.
* Ensure that food is portioned and presented according to standards, as well as guest specifications and preferences; Inspect portions and appearance of food prepared by other staff members, as directed by Executive Chef or Sous Chef to ensure consistent adherence to Centerplate standards for food quality.
* Ensure all products are prepared, held and served at correct temperatures.
* Work in collaboration with other unit culinary team members to achieve operational objectives; Assist in train fellow kitchen staff members, as directed by Executive Chef or Sous Chef.
* Participate and assist in coordinating the flow of work within the culinary department to maximize quality and efficiency.

Wash and dry hands frequently.

* Utilize box cutters for opening boxes and ensure proper usage and storage of knives.
* Utilize proper lifting procedures; Use a hand truck or cart to transport large items and ask for assistance when necessary.
* Do not move too quickly or run through kitchen areas.
* Move cautiously near corners and when carrying things; Report any blind corners, problem floor surfaces, or hazardous areas.
* Ensure the proper storage, rotation, labeling and dating of all products.
* Serve as an example for keeping work areas clean, sanitized and organized.
* Follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.
* Follow all OSHA guidelines, Hazard Analysis Critical Control Point (HAACP) guidelines, ServSafe guidelines, and Personal Protective equipment (PPE) requirements.
* Monitor and comply with established Centerplate standards for safe usage of kitchen equipment and general safe work practices.

*Job Qualifications/Skills Required: *

* Minimum of 3 years experience in food preparation in a fast paced environment.
* Must be able to interact verbally and listen attentively to co-workers and supervisors. *Ability to follow written and oral direction.*
* Ability to work under pressure and independently. Preferred:
* Culinary degree from an accredited college or university.
* 3+ years experience in food preparation in a fast paced environment.

*Other Requirements: *

Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays. Must be able to meet the following requirements with reasonable accommodation:

* While performing the duties of this job, an employee is regularly required to stand for prolonged periods of time.
* The employee must be able to use hands to finger, handle, feel, reach with hands and arms, and taste or smell. *The employee is occasionally required to stoop, kneel, or crouch.*
* The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet.
* Ability to physically walk approximately one-fourth ( -) of a mile and the circumference of the unit several times a day.
* Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
* The employee must be able to read and comprehend a BEO, diagram and any other documents to ensure that the guests' needs are met.
* While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat.
* Employee must be able to perform repetitive motions.
* The employee is occasionally exposed to wet and/or humid conditions and extreme cold.
* Employee must be able to work in a cold environment - such as when cleaning walk-in refrigerators.
* The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
* Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
* Employee must be able to operate in an environment with moderate to high noise
* Employee must have the ability to walk with non-skid shoes at all times.
* Employee must have the ability to access and produce information on a computer.
* Hours may be extended or irregular to include nights, weekends and holidays

*Knowledge, Skills and Abilities*

* Read and follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and service soups, meats, vegetables, desserts and other food products for consumption in Centerplate venues.
* Operate a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, trimming and cutting meat, poultry and fish for culinary use.
* Use "Just in Time" and "Batch" cooking to insure freshness and minimize leftover and/or excess food production. Evaluate the relationship of beverages to food.
* Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
* Turn or stir foods to ensure even cooking. *Season and cook food according to recipes or personal judgment and experience.*
* Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
* Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
* Portion, arrange, and garnish food, for service.
* Regulate temperature of ovens, broilers, grills, and roasters.
* Substitute for or assist other cooks during emergencies or rush periods.
* Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
* Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
* Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
* Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
* Prepare relishes and hors d'oeuvres.

Other duties as assigned by management.

Sodexo Live! is an Equal Opportunity Employer

Job Type: Part-time

Pay: $17.00 - $22.00 per hour

Physical setting:
* Fast casual restaurant
* Quick service & fast food restaurant
Shift:
* 8 hour shift
* Day shift
* Evening shift
Weekly day range:
* Every weekend
* Monday to Friday
* Weekend availability

Ability to commute/relocate:
* Bridgeport, CT 06604: Reliably commute or planning to relocate before starting work (Required)

Experience:
* Restaurant experience: 1 year (Preferred)

Shift availability:
* Night Shift (Required)
* Day Shift (Preferred)

Work Location: One location%58047475%

Keywords: Sodexo, Bridgeport , Cook/Prep, Other , Bridgeport, Connecticut

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