Cook 2 in Portland, Connecticut at St. Clements, Inc.

The responsibility of the Cook II is to prepare and provide exceptional food using top notch ingredients. Personal hygiene and cleanliness of work areas are key factors to executing this service. Must be able to follow recipes, take directions, and be a team player.

Duties & Responsibilities:

• Follow recipes and procedures to prepare assigned food items according to prep lists.
• Receive, stock, rotate, and store food throughout the work shift per company standards.
• Ensure workstations are set up, clean and organized throughout shift.
• Work closely and communicate with Executive Chef and Sous Chef, in a high-paced environment while completing variety of tasks.
• Assist other cooks to maintain a professional team environment.
• Prepare ingredients for shift including washing vegetables, seasoning proteins, chopping garnish, etc.
• Must know how to use and operate all kitchen equipment safely per OSHA regulations, including slicers, fryers, steamers, ranges, mixers, food processors, kettles, ovens, and mandolins.
• Using a variety of cooking techniques including grilling, searing, braising, sauté, baking, frying, poaching, steaming, roasting, broiling, and sous vide to prepare extensive protein, vegetable, and starch dishes to desired temperatures.
• Experience consistently preparing large quantities of stocks and basic soups according to standard recipes.
• Ability to use kitchen tools such as scales to control the portion size of proteins, vegetables, and starches.
• Advanced knife handling skills to include chopping, dicing, slicing, mincing, and trimming.
• Prepare dishes such as salads, entrees etc.
• Comply with all health code requirements.
• Must be able to multitask, adapt to last second changes and maintain professionalism.
• Perform all other functions assigned by management.
• Ensure all food and other items are stored properly, including labeling and dating.
• Maintaining knowledge and adhering to all Saint Clements Castle policies and procedures established by the company, including but not limited to those in the employee handbook.

Qualifications & Requirements:

• ServeSafe Certification preferred.
• Previous banquet experience preferred.
• Must be 18 years old to operate mandated equipment and meet any other state qualifications.
• Must be available to work nights, weekends, and holidays.
• Must work well with others.
• Physical endurance to stand for an entire shift.
• Must be able to read, write and comprehend recipes and ingredients.
• Able to bend, lift and move up to 25 pounds or more throughout shift.

Full-Time Seasonal Position