Evening Production Cook

Posted in Back of House, Catering on July 28, 2017

Guckenheimer Dining Services

Do you cook, and have the ambition to be a culinary rock star? Do you want to make $19 per hour? Do you want to work Monday through Friday? Do you want good benefits? Do you want to work with talented chefs?

If so come and work with us, we are Guckenheimer, a national restaurant company, which has pioneered restaurant style food in the workplace. We are all about great ingredients, culinary innovation and nourishing inspiration. We have critically exclaimed, classically trained chefs from top hotels and restaurants throughout the country. Come and be part of a face paced, quick growing restaurant group that is only working Monday through Friday.


Position Summary:

·         Produce visually appealing and good tasting foods to Guckenheimer standards

·         Be able to be self-motivated as you work from one task to another.

·         Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs as under the direction Chef or General Manager


Pay: $19/hr – with a 40 hour work week.




·         Passion for customer service

Ability to stay focused on the task at hand, and stay self-motivated throughout the shift.
Ability to communicate effectively with peers and supervisors
3-5 years’ experience in hotels, restaurants or event catering. A focus of large volume production a plus.
Experience in closing down a kitchen preferred.

Position Responsibilities:

Season and cook food according to recipes and experience.
Observe and test foods to determine if they have been cooked sufficiently, taking temperatures.  Adjust seasoning to customer tastes.
Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve food to patrons.
Regulate temperature of ovens, broilers, grills, and roasters.
Substitute for or assist other cooks during emergencies or rush periods.
Follow all safety rules and actively prevent accidents.
Commitment to the service values and ethics of the client company.
Must comply with all ServSafe and HACCP programs and principles.

Essential Skills and Experience:

Must be able to correctly and safely use standards kitchen equipment. Chefs’ knives; Convection ovens; Rotating rack ovens; meat and cheese slicing machines, steamers, mandolins, grills and broilers.
Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation.
Ability to coordinate work with and follow the direction of the chef, or cook.
Use of food cost control methods.
Possess ServSafe certification or City/State Food Handler Card – ServSafe Manager Certificate a plus!
Reporting to this position: None
Reports to: Food Service Manager or General Manager
FLSA status: Nonexempt

Physical Demands and Work Environment:

Must be able to lift a minimum of 25 #.  Employee must be able to work on their feet 7.5 hour per day excluding breaks.
Employee has to work under pressure and time deadlines during peak periods.

Guckenheimer embraces equal opportunity employment
Guckenheimer participates in the E-Verify Program, as required by law

To apply for this job email your details to dustinsmallheer@guckenheimercafes.com