Cook

Job SummaryThe Fleet Science Center’s Café Cooks will support the daily needs of the Café Operations team, by carrying out all back-of-house kitchen duties including food preparation, expediting orders, working and maintaining commercial kitchen equipment, dishwashing and inventory management. This role will also cross train with front-of-house café and concessions team members to ensure smooth operations of all food and beverage spaces.Reports to: Assistant Director of Business Operations.Responsibilities and DutiesCulinary Execution: Cuts, prepares, and cooks a variety of hot and cold foods including meats, cheeses, sandwiches, bowls, wraps, salads, and pizza with a focus on plating consistency and ticket timing.Equipment & Maintenance: Safely operates and maintains commercial kitchen equipment (ovens, grills, slicers) in accordance with Health Department cleanliness and safety standards.Inventory Management: Stocks hot/cold cases and displays, fridges and freezers; checks in-stock product dates to ensure freshness and strict adherence to FIFO (First In, First Out) rotation.Merchandising: Assists supervisors in organizing and displaying volume and seasonal items to maximize sales potential.Documentation: Completes spoilage, sampling, temperature, and sweep worksheets as required.Professionalism: Arrives at the workstation on time, appropriately groomed, and ready to work; attends all required training and meetings.Customer Service: Provides excellent service, addresses customer needs promptly and effectively; answers questions regarding ingredients or preparations courteously.Safety & Sanitation: Follows all established procedures, including health and sanitation guidelines and safe work practices; immediately reports safety hazards or equipment violations.Operational Support: Performs opening, mid, and closing duties; assists with periodic inventory checks and counts.Concessions Support: Cross-trains on concessions stand operations to ensure full coverage of Fleet food and beverage operations.Dish Support: Participate in washing dishes as needed or assigned.Technical Skills: Proficient knife skills and the ability to use scales and measuring tools for recipe consistency.One year of experience in a commercial kitchen, deli, or food preparation environment preferred. Candidates without prior experience but demonstrating a strong work ethic, passion for the culinary industry and basic knowledge of food safety will be considered.Compliance: Must possess (or be able to obtain on the first day) a valid Food Handler’s Permit or ServSafe certification as well as an RBS certificate.Communication: Strong attention to detail and a willingness to work as part of a high-functioning team.Adaptability: Ability to follow complex recipes and manage time effectively in a fast-paced environment with a sense of urgency.Interpersonal: Ability to deliver information clearly and respectfully to fellow Team Members, customers, and vendors.Ability to work flexible schedules, including nights, weekends, and holidays.Physical Requirements / Working ConditionsMust be able to lift 50 pounds.Work is performed primarily standing/walking for entire shift.Hand use: single grasping, fine manipulation, pushing and pulling.Work requires the following motions: bending, twisting, squatting, reaching, and lifting. #J-18808-Ljbffr