PT Cook

Job Summary

The Fleet Science Center’s Café Cooks will support the daily needs of the Element 8 Café Operations team, by carrying out all back-of-house kitchen duties including food preparation, expediting orders, working and maintaining commercial kitchen equipment, dishwashing and inventory management. This role will also cross train with front-of-house café and concessions team members to ensure smooth operations of all food and beverage spaces.

Reports to: Assistant Director of Business Operations. 

Responsibilities and Duties

• Culinary Execution: Cuts, prepares, and cooks a variety of hot and cold foods including meats, cheeses, sandwiches, bowls, wraps, salads, and pizza with a focus on plating consistency and ticket timing.
• Equipment & Maintenance: Safely operates and maintains commercial kitchen equipment (ovens, grills, slicers) in accordance with Health Department cleanliness and safety standards.
• Inventory Management: Stocks hot/cold cases and displays, fridges and freezers; checks in-stock product dates to ensure freshness and strict adherence to FIFO (First In, First Out) rotation.
• Merchandising: Assists supervisors in organizing and displaying volume and seasonal items to maximize sales potential.
• Documentation: Completes spoilage, sampling, temperature, and sweep worksheets as required.
• Professionalism: Arrives at the workstation on time, appropriately groomed, and ready to work; attends all required training and meetings.
• Customer Service: Provides excellent service, addresses customer needs promptly and effectively; answers questions regarding ingredients or preparations courteously.
• Safety & Sanitation: Follows all established procedures, including health and sanitation guidelines and safe work practices; immediately reports safety hazards or equipment violations.
• Operational Support: Performs opening, mid, and closing duties; assists with periodic inventory checks and counts.
• Concessions Support: Cross-trains on concessions stand operations to ensure full coverage of Fleet food and beverage operations.
• Dish Support: Participate in washing dishes as needed or assigned.

• Technical Skills: Proficient knife skills and the ability to use scales and measuring tools for recipe consistency.
• One year of experience in a commercial kitchen, deli, or food preparation environment preferred.  Candidates without prior experience but demonstrating a strong work ethic, passion for the culinary industry and basic knowledge of food safety will be considered.
• Compliance: Must possess (or be able to obtain on the first day) a valid Food Handler’s Permit or ServSafe certification as well as an RBS certificate.
• Communication: Strong attention to detail and a willingness to work as part of a high-functioning team.
• Adaptability: Ability to follow complex recipes and manage time effectively in a fast-paced environment with a sense of urgency.
• Interpersonal: Ability to deliver information clearly and respectfully to fellow Team Members, customers, and vendors.
• Ability to work flexible schedules, including nights, weekends, and holidays.

Physical Requirements / Working Conditions

• Must be able to lift 50 pounds.
• Work is performed primarily standing/walking for entire shift.
• Hand use: single grasping, fine manipulation, pushing and pulling.
• Work requires the following motions: bending, twisting, squatting, reaching, and lifting.

Salary : $19