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Posted: Sunday, January 28, 2018 12:16 AM


Cook 1, 2, 3 Needed
Trace Staffing - Charlotte, NC

Local area Upscale Hotel in Charlotte needs full time Culinary Cooks 1, 2, 3 needed immediately
Preparing 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, sauté burners, convection oven, flat top range and refrigeration equipment.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores, and rotates all products properly.
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.
Performs other related duties as assigned by the Chef

Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Must be able to follow printed recipes and plate specifications

To be considered, please send your resume or job history to Shelby Sanders at to schedule an interview ASAP.

• Location: Charlotte

• Post ID: 56196617 charlotte is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2018