Cook - Devon Seafood + Steak

Description

Devon Seafood + Steak - Comfortably upscale and refined. Devon provides the perfect atmosphere for guests to enjoy simply prepared seafood sourced globally and premium steaks. Our wine cellar offers an award winning wine list and handcrafted cocktails that complement a one-of-a-kind dining experience.

Devon Seafood + Steak is an upscale seafood restaurant located in the historic Hershey Press Building. We are committed to utilizing sustainable methods that offer fresh fish and premium steaks grilled over a mesquite wood flame. This position is responsible for meticulously preparing dishes while maintaining kitchen sanitation.

As a Part-Time Team Member, you will enjoy sweet perks like FREE admission and parking to Hersheypark, discounts on food & shopping, and more as soon as you receive your Employee !

• Prepare and execute dishes to exacting standards during service on assigned stations (e.g., pantry, sauté, broil, fry, dessert).
• Maintain ownership of assigned station, ensuring it is clean, organized, and properly stocked before, during, and after service.
• Follow standardized recipes and plating guidelines to ensure consistency across all menu items.
• Work closely with the kitchen team to ensure smooth and efficient service, especially during high-volume periods.
• Communicate effectively with other line cooks, prep staff, and the expeditor to ensure timely ticket completion.
• Monitor food quality and presentation, ensuring only dishes that meet our standards leave the kitchen.
• Adhere to all health, safety, and sanitation guidelines, including proper food handling and storage.
• Assist with prep work and other kitchen duties as needed.

• Must be at least 18 years of age
• Post-Employment – Serv Safe Certification

• Average to above knife skills
• Ability to follow and troubleshoot recipes/menu items with little or no difficulty
• Ability to efficiently set up and maintain workstation
• Ability to demonstrate the outlet style of cuisine through food tasting and preparation
• Ability to assist Chef with maintaining accurate inventory levels
• Ability to handle average amounts of prep work and work 2-3 stations with little or no difficulty and minimal assistance
• Ability to work with position, supportive attitude, skill, speed and cleanliness

• Based on operational need, (including days, evenings, weekends and holidays) the working schedule may include up to 40+ hours per week
• Flexible schedule required, including days, evenings, split shifts, weekends and holidays
• Reaching Forward Frequent (34-66%)
• Climbing Stairs Occasional (67%)
• Finger Dexterity Frequent (34-66%)
• Hand/Eye Coordination Frequent (34-66%)
• Stooping Frequent (34-66%)
• Sitting Occasional (