Cook I - Vast

Coury Hospitality•Oklahoma City, OK

About The Position

Prepares a variety of foods for breakfast, lunch, or dinner at an assigned kitchen station. Sets up and breaks down the station according to company standards and safety and sanitation policies. The role includes preparing menu items to standardized recipes and quality and portion standards, operating and cleaning kitchen equipment, maintaining food safety and sanitation, and supporting guest satisfaction and teamwork. Additional duties may be assigned or revised by the Manager based on business volume and work needs. Employment is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.

Requirements

Ability to work from and maintain production records and follow recipes.
Ability to weigh and measure ingredients.
Ability to maintain food quality regardless of business and staffing levels.
Ability to adapt to change, new situations, staffing changes, and procedural changes.
Ability to absorb a large amount of information in a short period of time.
Good, safe knife and equipment skills.
Ability to work without supervision, motivate others, and show initiative.
Ability to stand on hard surfaces for up to eight hours; bend, stoop, and walk; and lift and pull boxes, pans, and trays weighing up to 50 pounds.

Responsibilities

Set up, clear, and break down the workstation.
Follow written and oral menu instructions and standardized recipes; prepare selected foods to established portion sizes and quality standards.
Prepare a wide range of menu items using methods such as roasting, broiling, baking, frying, steaming, and stewing.
Use kitchen equipment safely and follow operating procedures to prevent injury and equipment damage.
Clean work and storage areas, tools, equipment, and floors as needed; disassemble and reassemble equipment parts and accessories for cleaning.
Identify food hazards and assess risks; report hazards, risks, and maintenance problems to the Manager.
Supervise kitchen staff to support guest satisfaction, teamwork, and open communication; treat managers and coworkers with professional respect.
Control waste and maintain food cost.
Maintain sanitation requirements, including product rotation, temperature maintenance, storage, cooling, and food-handling procedures.
Follow and continually train or retrain in food-preparation, safety, and sanitation policies and procedures.
Respond professionally to questions and requests and provide customers with a high level of care and service.
Perform additional or revised tasks as assigned by the Manager based on business volume and work needs.