Cook

The opportunity

Delaware North Sport service is hiring part-time experienced Cooks to join our team at Key Bank Center in Buffalo, New York. As a Cook 3, you will demonstrate your skills and serve as a visible leader in the kitchen. Partnering with management team members, you will plan menus, deliver food to quality standards, train kitchen team members, operate kitchen equipment, ensure adherence to all health codes and sanitation regulations, and monitor quantities, labor, and overhead costs.

If you are ready to make a sizzling impact and create unforgettable dining experiences, apply to join our team today.

$19.00 – $19.00 / hour

Information on our comprehensive benefits package can be found at

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Employee assistance program
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement.

• Review menus and customer orders to determine the type and quantities of food to be prepared and comply with all portion sizes, quality standards, Department rules, policies, and procedures, ensuring proper food temperatures are maintained, food is stored correctly, the freshness and quality of all menu items, and packages all products to proper specifications
• Keep workstations, coolers, and equipment clean, organized, sanitized, and sufficiently stocked, as well as maintain the kitchen and storage facilities in a sanitary condition
• Use waste control guidelines and record all waste on the spoilage sheet
• Perform opening, closing, and side work duties and end-of-day inventory in accordance with guidelines

• At least2 years of previous experience in a back-of-the-house food service position
• Ability to read and comprehend prep sheets and recipes
• Basic math skills, with the ability to calculate and follow recipe measurements

• Must be able to lift to 50 lbs to and from freezers and ovens, reach up to seven feet, twist, bend, and squat
• Standing and walking for the entire length of the shift in moderate to high noise levels
• Manual ability to chop, mix, blend, whip a variety of foods and liquids, and operate kitchen equipment
• Exposed to variable temperatures

Events

Source:
Hospitality Online