Cook III - Nebu

Coury Hospitality•Oklahoma City, OK

5d•Onsite

About The Position

Nebu is hiring for a Cook III. This role is for individuals who believe that great food starts with quality ingredients, proper preparation, and attention to detail. Consistency on every plate, regardless of kitchen busyness, is important. A strong culinary team is built on communication, teamwork, and respect. Food safety and sanitation are essential to protecting guests and creating a successful kitchen. Taking pride in your work means caring about every ingredient, preparation, and finished dish. Every plate is an opportunity to create an UNMATCHED MOMENT.

Requirements

One year of previous food preparation or professional kitchen experience required.
Ability to read, write, and perform basic mathematical calculations.
Ability to follow standardized recipes and maintain production records.
Ability to accurately weigh and measure ingredients.
Strong knowledge of food preparation, food safety, sanitation, and proper food-handling procedures.
Good knife skills and ability to safely operate a variety of kitchen equipment.
Ability to maintain consistent food quality regardless of business volume or staffing levels.
Ability to adapt to changing situations, staffing levels, procedures, and business needs.
Ability to learn and retain a large amount of information in a short period of time.
Ability to work independently while also contributing positively to a team environment.
Ability to provide support and direction to fellow Kitchen Curators when needed.
Ability to work nights, weekends, holidays, and overtime based on business needs.

Nice To Haves

Previous fine dining, luxury hotel, upscale restaurant, or hospitality experience preferred.

Responsibilities

Preparing breakfast, lunch, and dinner items at your assigned kitchen station.
Setting up, maintaining, and breaking down your workstation according to company standards.
Following standardized recipes, menus, production records, portion sizes, and quality standards.
Preparing a variety of menu items using techniques such as roasting, broiling, baking, frying, steaming, and stewing.
Safely operating a variety of small and large kitchen equipment.
Cleaning and maintaining workstations, storage areas, tools, equipment, and floors throughout the shift.
Properly disassembling and assembling kitchen equipment and components for cleaning.
Identifying food safety hazards and promptly communicating maintenance concerns or other issues to leadership.
Supporting and providing direction to fellow Kitchen Curators to help maintain quality and guest satisfaction.
Controlling food waste and helping maintain food cost through proper preparation and portioning.
Maintaining proper product rotation, temperature control, storage, cooling, and food-handling procedures.
Following established food preparation, safety, and sanitation procedures.
Helping train and reinforce proper food preparation, safety, and sanitation standards with fellow Curators.
Responding professionally to questions and requests while helping provide guests with excellent food and service.
Working independently while remaining an active and supportive member of the culinary team.