Chef-cook
About The Position
The Chef/Cook position plays a vital role in creating the quality and consistency of the food served daily at Vicente’s. You are responsible for preparing hot-line dishes served daily at breakfast, lunch, and dinner, according to established weekly menus and standardized recipes. These recipes reflect the vibrant culinary traditions of Cape Verde, Portugal, the Dominican Republic, Haiti, Guatemala, and other Caribbean and Latin cultures. As a Chef/Cook, you are an essential part of the guest experience, even if you are not always front-facing. The meals you prepare nourish our community, and it is essential that everything you do reflects pride, care, professionalism, and cultural respect. You are expected to work efficiently, follow recipes accurately, and maintain the highest standards of food safety, teamwork, and cleanliness.
Requirements
- Ability to follow standardized recipes and preparation guidelines.
- Must be reliable, honest, and punctual.
- Ability to work quickly, independently, and as part of a team.
- Ability to lift, bend, carry, and stand for long periods.
- Good communication skills and willingness to learn.
Nice To Haves
- Experience in a fast-paced kitchen environment is preferred.
- Strong knowledge of Cape Verdean, Caribbean, and Latin ethnic cuisines is a plus.
Responsibilities
- Wear a clean uniform and apron each shift—personal appearance demonstrates respect for our food, team, and guests.
- Prepare all hot foods according to established weekly menus and standardized recipes created by the Corporate Culinary Team.
- Follow safe food-handling guidelines and proper cooling, reheating, and storage procedures at all times.
- Ensure freshness, proper portioning, quality, and presentation of all dishes.
- Maintain a clean, organized, and safe kitchen throughout the shift.
- Properly use kitchen equipment (e.g., Rational oven) and maintain tools and work areas with care.
- Communicate respectfully with all team members and notify the culinary leader or manager of any missing or low-stock items.
- Follow all food preparation procedures, portion standards, and ingredient-use guidelines—no unauthorized substitutions or over-portioning.
- Assist with daily prep, frying, hot-line replenishment, and keep your workstation clean and sanitized.
- Treat all team members with respect and contribute to a positive, supportive kitchen culture.
- Perform other duties as assigned by the manager or culinary leader.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
