Job Title: Part-Time Lab Cook
Location: Wolfson Campus
Regular/Temporary: Temporary
Full/Part Time: Part-Time
Job ID: 999603
Job Details

Job Family

STAFF - Support Staff

Grade

CG

Salary

$15.31 - $19.13

Department

Miami Culinary Institute

Reports To

Executive Chef, Sous Chef (Assistant Kitchen Manager)

Closing Date

Open Until Filled

FLSA Status

Non-Exempt

First Review Date

October 21, 2019

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This position cooks and prepares menu items consistent with Chef’s specifications to include preparation of foods in the Root Cellar and 5 Diamond restaurants; as well as, catering where applicable.

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• Sets up all food prep stations, properly arranges all necessary cooking items and prepares the food to be cooked and plated by the Chef within the necessary time frame
• Cooks and prepares menu items and clearly understands instructions by Chef and Sous Chef
• Communicates effectively with guests, management, and Chef concerning any customer problems or issues
• Adheres to proper cooking temperatures, methods, preparation, and plating procedures
• Ensures that all work and kitchen areas are maintained in a clean fashion at all times
• Minimizes waste through correct measurements, storage, and attention to detail
• Monitors food waste and maintains an accurate inventory of food items
• Ensures that all plates are cleaned properly and stored carefully to prevent breakage
• Adheres to all safety and sanitation regulations in all outlets
• Performs other duties as assigned

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• Minimum of six (6) months of experience in a kitchen role within the culinary field or enrollment in Culinary Arts Program courses
• Training courses completed within sixty days of employment; to include but not limited to, Food Handlers, Beverage and Alcohol, and Responsible Vendors Certifications
• All educational credits/degrees must be from a regionally accredited institution
• Demonstrates diplomacy and ability to establish a positive relationship with all internal/external users, staff and management
• Possess effective verbal communication skills
• Knowledge of proper and safe food handling
• Extensive knowledge of precise cooking temperature requirements and methods of preparation and plating
• Knowledge of kitchen operations, set-up and utilization
• Ability to adhere to work schedule and restaurant grooming standards
• Ability to adhere to personal protective equipment safety standards where applicable
• Ability to take direction and carry out instructions
• Ability to work in a demanding and fast paced environment
• Ability to develop relationships with vendors to ensure eco-friendly practices
• Ability to function well in an advanced food-energy-business technological environment
• Ability to work a flexible schedule to include evenings, weekends, and holidays
• Ability to work in a multi-cultural and multi-ethnic environment

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