Vacancy expired!
TRYSeafood is coming to Cary, NC! If you are looking for a part time position, and you meet the following qualifications, this is the job for you!
Description: SR Cook position / Frontline Kitchen Manager
Schedule: Part time// All shifts available// Must be flexible and weekends required
Requirement: at least 5 years cooking experience AND at least two years of supervisory experience and an ACTIVE ServSafe certification
Salary: $16 -$18 hourly based on experience
Job Summary: Monitor and manage cooking area and workflow in accordance with federal, state, local and company’s standards, regulations, and guidelines.
Duties and Responsibilities
Complies with all federal, state and local health and sanitation regulations, and department sanitation procedures
Responsible for all kitchen staff members and activities and provide special attention to all foods that require time and temperature control (TCS) labeling to ensure proper TCS food labeling and handling are performed.
Follow HACCP guidelines to maintain quality and safety of food supply
Stores, labels and dates food items according to set policy.
Helps maintain organized storage of dry goods, plus refrigerated and frozen food products
Oversee the cooking activities of your cooks
Prepares all menu items following established recipes, portion controls, and presentation specifications as set by the restaurant
ensure all cooking equipment/utensils are cleaned after each use.
Performs scheduled routine cleaning.
Perform other duties as assigned
Effective communication skills; basic math and reading skills
Qualifications: MUST have at least two years of supervisory experience. Must have successfully supervised a team while instructing, and training employees in food service and sanitation. The ideal candidate must have managerial skills ensuring appearance, and temperature of all food items, and meeting restaurant expectations, along with portion control. The ideal candidate will also have experience supervising policy adherence on safe food handling and recipes of other cooks. An active ServSafe certification is required.
Description: Line Cook Position
Schedule: Part time// All shifts available// Must be flexible and weekends required
Requirement: at least 2 years cooking experience and an ACTIVE ServSafe certification
Salary: $12 - $13 hourly based on experience
Job Summary: prepare nutritious meals following recipes, portion control and presentation set by the restaurant. Maintain compliance throughout workflow to federal, state, and local health and sanitation guidelines, and regulations.
Duties and Responsibilities
Prepare all menu items following established recipes, portion controls, and presentation specifications as set by the restaurant
Properly restock all food items as needed throughout shift
Maintain and upkeep a clean station in practicing good safety, sanitation, organizational skills
Effective communication skills; basic math and reading skills
Ability to work independently while performing assigned tasks
Ability to be a great team player/motivator
Qualifications: MUST have at least two years cooking experience. The ideal candidate must have the ability to work in a fast paced environment, have the ability to read and follow recipes, maintain a clean and sanitary work environment, and knowledge of all health departments and other regulatory agency rules and requirements. MUST have an ACTIVE ServSafe certification.
Description: Line Prep
Schedule: Part time// All shifts available// Must be flexible and weekends required
Requirement: at least 1year experience
Salary: $9 -$11 hourly based on experience
Job Summary: The prep cook is an entry-level position that plays a pivotal role in getting the food out to customers. A prep cook's primary responsibility is to prepare the ingredients for other cooks to use in the construction of dishes. Prep cooks must be able to handle the pressures of the kitchen and closely follow the instructions of their superiors.
Duties and Responsibilities
Properly arrange and store food
Follow procedures set by the executive chef
Set up and maintain kitchen equipment
Operate standard kitchen equipment safety and efficiently
Ensure hygiene and cleanliness
Properly restock items as needed throughout the shift
Qualifications: Must be able to work in a fast paced environment, have the ability to maintain a clean and sanitary work environment, and knowledge of all health departments and other regulatory agency rules and requirements. MUST have an ACTIVE ServSafe certification.
Resume required: email all current resumes AND active ServSafe to tryseafoodcary@gmail.com. Work history verification will be performed.
