Cook I - The Little Nell

The Little Nell•Aspen, CO

21h•$28

About The Position

The Cook I is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. The Cook I also assists in inventory management, employee training and supports the kitchen team to ensure smooth daily operations. This position reports to the Chef de Cuisine. Budgeted Pay Rate: $28.00

Requirements

Culinary degree or equivalent preferred
3 years of food preparation experience required
ServSafe or similar food safety course certification preferred
Proficient written and verbal communication English skills, Spanish a plus
Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
Knowledge of food handling, safety and other restaurant guidelines
Knowledge of simple sauce and dressing
Strong analytical and problem-solving skills
Excellent time management skills
Ability to manage difficult or emotional situations whether they be customer or employee related
Ability to work under stressful circumstances
Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
Ability to engage with customers in a positive and helpful manner
Ability to work in collaboration with others to achieve team goals
Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)

Responsibilities

Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes
Maintain an organized and clean work environment, always adhering to sanitation and food safety standards
Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies
Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed
Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
Work closely with kitchen team members to ensure smooth operation and effective communication during food service
Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures
Fill out checkout lists in absence of supervisor
Other duties as assigned