Cook

Job Summary

The Fleet Science Center’s Element 8 Café Cooks will support the daily needs of the 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 assist cafe operations 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 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 be willing and able to partake in training (paid for by the Fleet) to acquire a validFood Handler’s Permit or ServSafe certification, and an RBS certificate, or already possess those certifications.

• 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 potential nights, weekends, and holidays (we are closed on Thanksgiving and Christmas).

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.