Cook III

COMPANY OVERVIEW:

We manage select-service and extended-stay hotels for owners. Founded in 1947, we now have 130 employees.

THE POSITION:

Our Cook III works the saute and fry stations and helps close the kitchen. The work is on site and cannot be done remotely.

YOUR RESPONSIBILITIES:

• Prep vegetables, proteins, sauces and dressings from prep lists
• Check temperatures on coolers, hot holding and cooked food
• Label, date and rotate product using FIFO
• Cook menu items to recipe and plate to spec

MINIMUM QUALIFICATIONS:

• Comfortable working near hot equipment in a busy kitchen
• Available nights, weekends and holidays
• Works well with a small team under pressure
• Food handler card required, or get it within 30 days
• Shows up on time for every shift

Schedule: Dinner shifts, 3:00 PM to close, Wednesday to Sunday

BENEFITS:

• Pension scheme
• 8% holiday allowance
• Staff discount
• Free meals during shifts
• Bike plan
• 25 annual leave days
• Overtime allowance

Candidates must be eligible to work in Belgium.

Start: Immediately.

Demo job created on 11jobs for testing and demonstrations. It is not an actual opening at Hotel Renard.