Part-Time Cook, Miami Culinary Institute

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

April 26, 2024

Job Summary

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.

Duties & Responsibilities

• 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

Minimum Requirements

• 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

Additional Requirements

The final candidate is to successfully complete a background screening and reference check process.

EQUAL ACCESS/EQUAL OPPORTUNITY

Miami Dade College is an equal access/equal opportunity institution which does not discriminate on the basis of sex, race, color, marital status, age, religion, national origin, disability, veteran's status, ethnicity, pregnancy, sexual orientation or genetic information.

To obtain more information about the College's equal access and equal opportunity policies, procedures and practices, please contact the College's Equity Officer: Cindy Lau Evans, Director, Office of Equal Opportunity Programs / ADA Coordinator / Title IX Coordinator, at (305) 237-2577 (Voice) or 711 (Relay Service). 11011 SW 104 St., Room 1102-1; Miami, FL 33176. EquityOff@mdc.edu