Cook house supervisor part time jobs

We are looking for full time and part time prep and event cooks, morning receiving prep cooks, on call event cooks and baking positions. We have several positions to fit multiple schedules! Summary: Our Premier Events team is looking for multiple heart of house associates with a passion for genuine hospitality and cooking to add to our team! It is the responsibility of our chefs and cooks to prepare a variety of hot and cold food items such as salad mix, sauces, side dishes, and appetizers. Portions, washes, peels, slices, and mixes vegetables, fruits, pastas, and other ingredients from entrees appetizers, salads and garnishes. Carves and slices meats and cheeses. Measure and mixes ingredients to make salad dressings, sauces, salads, and hot and cold food items following recipes. Position includes prep cook positions, event cook positions and combination positions for prep and event. Starting at $18/hour depending on experience. Essential Responsibilities: 1. Complies with all portion sizes, recipes, quality standards, department rules, policies and procedures. 2. Complies with standards of personal cleanliness and proper uniform at all times. 3. Complies with policies and procedures set in place to receive all food and supplies per order and store specifications. 4. Complies with management and other associates assisting with other duties, if needed. 5. Displays proper food safety techniques in handling and preparation. This includes proper personal hygiene, hand washing, gloves, knife skills, etc. 6. Maintains a sanitary work station. 7. Exhibits punctuality and dependability. 8. Knows emergency procedures for the restaurant. Competencies: To perform the job successfully, and individual should demonstrate the following competencies: 1. Hospitality : Ability to respond quickly to guests needs, meets commitments, responds to requests for service and assistance, provide genuine hospitality. 2. Teamwork : Gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone's efforts to succeed, exhibits objectivity and openness to others views 3. Technical Skills : Participates in training and development opportunities, strives to continuously build knowledge and skills of the restaurant and company, shares expertise with others 4. Problem Solving : Identifies and resolves guest situations in a timely manner 5. Guest Services : Manages difficult or emotional guest situations (with guest satisfaction as a priority), responds promptly to guests needs, solicits guest feedback to improve services, responds to requests for service and assistance, meets commitments, provides genuine hospitality 6. Interpersonal Skills : Keeps emotions under control, remains open to others' ideas, resolves conflict 7. Oral Communication : Speaks clearly and politely in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings 8. Written Communication : Demonstrates competencies for portion control and recipes. 9. Restaurant Support : Supports goals and values, strives to continuously build knowledge and skills, maintain cleanliness of restaurant and workstation 10. Quality Management : Looks for ways to improve and promote quality, demonstrates accuracy and thoroughness, monitors own work to ensure quality, applies feedback to improve performance, works quickly, ensures the restaurant exhibits great food safety and sanitation issues 11. Cost Consciousness : Contributes to profits and revenues of the restaurant, conserves organizational resources 12. Diversity and Ethics : Shows respect and sensitivity for cultural differences, promotes a harassment free environment, keeps commitments, works ethically and with integrity, treats people with respect, inspires the trust of others, upholds organizational values 13. Organizational Support: Follows policies and procedures, supports CMR goals and values 14. Judgment : Displays willingness to make decisions, includes appropriate people in decision making process, demonstrates ability to prioritize 15. Professionalism : Reacts well under pressure, treats other with respect and consideration regardless of their status or position, approaches others in a tactful manner, follows through on commitments, is pleasant in demeanor, maintains confidentiality 16. Quantity/Productivity : Meets restaurant and productivity standards, completes work in a timely manner, strives to increase productivity, uses time efficiently 17. Safety and Security : Observes and teaches safety and security procedures, reports potentially unsafe conditions and uses equipment and materials properly 18. Attendance and Punctuality : Is consistently at work on time and in full uniform 19. Dependability : Follows instructions, responds to direction, takes responsibility for own actions, keeps commitments, completes tasks on time or notifies appropriate person 20. Adaptability : Adapts to change in the work environment, able to deal with frequent change, delays or unexpected events 21. Planning/Organizing : Uses time efficiently, possess good organizational skills, able to maintain an orderly work station, restock and organize stations Qualifications: The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Skill or Ability Description Education and/or Experience High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos. Ability to write simple correspondence. Ability to present information in one-on-one and small group situations to guests and other associates of the restaurant. Reasoning Ability Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Mathematical Skills Ability to add, subtract, multiply and divide. Computer Skills To perform this job successfully, and individual should have knowledge of/or experience and /or ability to learn with point of sale systems. Physical Requirements and Work Environment: Requirement Description Frequency Lifting, Pushing, Pulling, Carrying Up to 50 lbs. Up to 50 lbs. Frequently Occasionally Bending, Kneeling Frequently Mobility Required to use hands to finger, handle, or feel; reach with hands or arms Frequently Continuous Standing Regularly Climbing Occasionally Driving Never Work Environment Inside Outside Regularly Occasionally Abnormal Temperatures Should be comfortable working in both heat and cold coolers for extended periods of time Regularly Hearing Noise level is moderate Critical Vision Close vision, distance vision, color vision, peripheral vision, depth perception and ability to focus Critical Speech Ability to effectively present information in on-on-one and small group situations to guests and other associates in the restaurant Critical Literacy Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Moderate