• First Cook

    Location US-MA-Waltham
    Job ID
    # Positions
    Work Location
    Works from an office location
    Employee Type
    Hospitality/Food/Lodging - Food Service
  • Overview - External

    Hobbs Brook Management is seeking talented individuals to join the food service team in its multi-unit private dining facilities! A commercial property management and development firm, Hobbs Brook specializes in leasing, construction and development of Class A office space. Our dining facilities are closed to the public, and available only to tenants and guests of the over 4M SF office parks. We expect our culinary staff to work well in a team environment, be flexible and accommodating to changes in facility within the office park, offer internal customers excellent service, show ambition, and bring the necessary skills required to do the job at hand.

    Full-time positions available with benefits! Schedule availability: 6:00 a.m. - 2:30 p.m. Monday through Friday

    Responsibilities - External

    The First Cook is responsible for managing the flow of product from the kitchen, ensuring a high quality presentation and professional working atmosphere, according to the Sous Chef’s instructions.

    Other responsibilities to include:

    • Cooking and following recipes.
    • Demonstrating knowledge and skills in making soups, sauces and entrees, and working all line stations.
    • Motivating and training line personnel.
    • Engaging in interaction with customers.
    • Upholding sanitation standards.
    • Ability to multitask and work at a fast pace.
    • Filling in and assisting Sous Chef as needed.
    • Assisting with other food service-related tasks as requested by management.

    Qualifications - External

    • Some culinary coursework preferred.
    • Minimum of five years cooking experience in restaurant or corporate dining environment.
    • Must have good technical skills in all phases of cooking, such as: sautéing, grilling, braising, poaching, etc.
    • Must be able to follow recipes and directions according to the Sous Chef.
    • Basic knowledge and proficiency in Word, Excel and email