Kitchen AM Pastry/Pantry Cook - Notre Dame Seminary
Archdiocese of New Orleans, New Orleans, Louisiana, United States, 70123
Kitchen AM Pastry / Pantry Cook - Notre Dame Seminary
The Kitchen AM Pastry / Pantry Cook is a full time benefit eligible position responsible for preparing and cooking meals for the Seminary community, adhering to recipes and safety standards while maintaining high-quality food presentation. This position will work closely with other kitchen staff to manage their cooking station, maintain cleanliness, ensure proper food handling, and contribute to a collaborative and efficient team environment.
Compensation : From $16-$18 per hour
Job Responsibilities Include: • Prepare and set up station before the start of service and maintain station throughout shift to promote cleanliness, organization, and efficiency. • Ensure that all ingredients are fresh, properly stored, and prepared for cooking as well as properly stored in coolers. • Follow standardized recipes to include various cooking techniques. • Ensure food is cooked to the correct doneness and plated according to standards. • Monitor quality of food being prepared during your shift. • Report any issues with equipment, food, and inventory levels to the Executive Chef. • Follow all food safety and sanitation procedures. • Regularly clean and sanitize work surfaces. Assist in cleaning kitchen equipment, utensils, work areas and pantry station. • Collaborate effectively and communicate clearly with other team members. • Assist with any inventory management or tracking needed. • Safely operate all kitchen equipment. Promptly communicate any safety concerns or equipment malfunctions to the Executive Chef.
Qualifications : • Ability to use various kitchen tools and equipment safely, including knives, grills, fryers, and ovens. • Strong culinary skills in cooking techniques such as knife skills, cold prep, salad dressing preparations, other composed salads, desserts, brownies, cakes and muffins. • Knowledge of food safety, including proper food handling, storage, and sanitation standards. • Ability to work efficiently in a hot, fast-paced kitchen environment while adhering to safety standards. • Strong attention to detail and organizational skills. • Must be able to stand, walk, and bend for extended periods. • Ability to lift up to 50 pounds and work in varied environments. • Ability to work well in a team-oriented environment, contributing positively to team morale. • Availability to work different shifts, including nights, weekends, holidays, and special events. • Ability to work flexible schedules as needed depending on workload and business levels
The Kitchen AM Pastry / Pantry Cook is a full time benefit eligible position responsible for preparing and cooking meals for the Seminary community, adhering to recipes and safety standards while maintaining high-quality food presentation. This position will work closely with other kitchen staff to manage their cooking station, maintain cleanliness, ensure proper food handling, and contribute to a collaborative and efficient team environment.
Compensation : From $16-$18 per hour
Job Responsibilities Include: • Prepare and set up station before the start of service and maintain station throughout shift to promote cleanliness, organization, and efficiency. • Ensure that all ingredients are fresh, properly stored, and prepared for cooking as well as properly stored in coolers. • Follow standardized recipes to include various cooking techniques. • Ensure food is cooked to the correct doneness and plated according to standards. • Monitor quality of food being prepared during your shift. • Report any issues with equipment, food, and inventory levels to the Executive Chef. • Follow all food safety and sanitation procedures. • Regularly clean and sanitize work surfaces. Assist in cleaning kitchen equipment, utensils, work areas and pantry station. • Collaborate effectively and communicate clearly with other team members. • Assist with any inventory management or tracking needed. • Safely operate all kitchen equipment. Promptly communicate any safety concerns or equipment malfunctions to the Executive Chef.
Qualifications : • Ability to use various kitchen tools and equipment safely, including knives, grills, fryers, and ovens. • Strong culinary skills in cooking techniques such as knife skills, cold prep, salad dressing preparations, other composed salads, desserts, brownies, cakes and muffins. • Knowledge of food safety, including proper food handling, storage, and sanitation standards. • Ability to work efficiently in a hot, fast-paced kitchen environment while adhering to safety standards. • Strong attention to detail and organizational skills. • Must be able to stand, walk, and bend for extended periods. • Ability to lift up to 50 pounds and work in varied environments. • Ability to work well in a team-oriented environment, contributing positively to team morale. • Availability to work different shifts, including nights, weekends, holidays, and special events. • Ability to work flexible schedules as needed depending on workload and business levels