Short Order Cook/Line Cook - Tampa Convention Center

Overview:

About Aramark

Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World's Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

Responsibilities:

Job Summary: Responsible for making sure that food is prepared to the exact specifications of the chef, establishment, and customer. This includes: station set-up; food prep; cooking the prepared items as requested within the right time, right order and ready to eat at the right temperature; cleaning the station at the end of each shift -- taking care of left over food per inventory protocol.

Essential Tasks and Responsibilities:

Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment. Follows proper plate presentation and garnish set up for all dishes. Handles, stores, and rotates all products properly in an assigned refrigerator, freezer, or storage area and places food in clean containers. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations; assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement. Control production of food produced. Ensure food is expedited in a timely manner. Ensure hot food is hot and cold food is cold. Maintain ServSafe standards. Follow established schedules in cooking and sanitation. Ensure all food preparation equipment is clean and sanitized and that it is kept in a safe and operable condition. Report all equipment problems to supervisor or manager. Assist in ordering all foods and report any shortage to supervisor or manager. Be able to lift 100 lbs and carry up to 50 lbs. Work on action stations as needed for events and non-event day catering functions. (Must be able to work front of the house and back of the house functions). On a daily basis, ensure that kitchen and equipment is clean, sanitized, and put away as instructed by the supervisor or manager. Serve the customer efficiently and with superior customer service. Ensure that food is prepared according to production sheet. Identifies and stores meats, poultry, seafood, pasta, starches, dairy products, and all other food items. Ensures products are labeled and dated correctly. Monitors condition of food in the storage areas to prevent spoilage, waste, and contamination. Estimates the quantity of food to prepare and cook within the specified guidelines needed to follow production reports. Selects, identifies, and applies spices, herbs, and condiments to maximize flavor and presentation of food. Prepares, stocks, and sauces according to standardized recipes. Produces food with correct taste, temperature, and visual appeal. Ensures the safe operation of kitchen equipment and environment by checking for and reporting safety hazards to the lead, seasonal manager, or manager promptly. Ensures that all departmental equipment is present at the beginning and end of the day. Ensures that products do not leave the kitchen with out being correct and completed. Maintains consistency of all presentations. Ensures completion of sanitation check lists. Demonstrates a thorough understanding of all department menus, recipes, and standards. Maintains all assigned tasks as quickly as is safely practical. Uses chemicals and other cleaning agents in a safe and effective work manner. Ensures compliance with departmental policies, rules, and regulations. Report any shortages or substitution immediately to kitchen manager Assist with delivering products to assigned locations; store in a sanitary fashion. Maintain cleanliness of the stock and warehouse areas. Lock and secure all products before leaving building. Maintain cleanliness standards while transporting supplies and product through-out facility.

Additional Duties:

Assist in any other task as assigned by a lead, supervisor, seasonal manager, or manager. Assist in other culinary or stewarding functions similar to a Front of the House Steward, Back of the House Steward, Kitchen Steward, or Cook.

Qualifications:

EDUCATION:

Culinary Degree and/or 4 years experience.

KNOWLEDGE:

Basic Knowledge of HAACP guidelines required. Be familiar with all kitchen equipment, to include dishwashers, steamers, ovens, grills, fryers, flat tops, smokers, kettles, stove tops, slicers, knives, and other smallwares. Must be able to work independently and finish tasks in a timely manner. ServSafe trained.

EXPERIENCE:

2-4 years experience line cook experience in a high-volume environment.

SKILLS:

Adequate knife skills. Strong organizational and communication skills. Must be able to follow recipe specifications; be consistent with product, presentation, and garnish. Must be team oriented and display a professional demeanor at all times. Must be able to work a flexible schedule including nights, weekends, and holidays.

Apply: