Cook II

Areas USA, Inc•Newark, NJ

10d

About The Position

The Cook II accurately and efficiently cooks meats, fish, vegetables, soups, and other hot food products, and prepares and portions food before cooking. The role also includes food and final-plate preparation, including plating and garnishing cooked items and preparing appropriate garnishes for hot menu items. The position works in Food and Beverage Operations and reports to the Kitchen Manager or Concept Manager, as applicable. It is classified as non-exempt.

Requirements

At least 1 year of experience in kitchen preparation and cooking.
Verbal and written communication skills, including the ability to read, speak, and understand English to read kitchen tickets, recipes, safety and OSHA compliance materials, and training materials.
Ability to remember, recite, and promote the variety of menu items.
A good teamwork approach to daily tasks.

Responsibilities

Prepare meats, seafood, poultry, vegetables, and other food items for cooking using broilers, ovens, grills, fryers, and other kitchen equipment.
Take responsibility for the quality of products served.
Follow standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Stock and maintain sufficient food products at line stations for service.
Portion food products before cooking according to standard portions and recipe specifications.
Maintain a clean and sanitary work station and kitchen equipment; wash utensils, pots, and pans and remove kitchen waste and trash.
Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, or marinating.
Follow plate-presentation and garnish setup requirements for all dishes.
Assist with food preparation during off-peak periods as needed.
Assist with receiving products and correctly stocking or replenishing items as needed.
Record temperatures of food items, equipment, and stored products on appropriate logs.
Close the kitchen properly, follow the closing checklist for kitchen stations, and assist others with closing.
Attend scheduled employee meetings and bring suggestions for improvement.
Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.