Cook - BRU Burger, Ft Wayne

CRG Dining•Fort Wayne, IN

6d•Onsite

About The Position

Our BOH focus is on fresh, locally sourced ingredients in full scratch kitchens. As a Cook and leader in the BOH, you are responsible for preparing and cooking a wide variety of dishes to ensure the quality and taste of our menu items and working closely with the KM to lead your team successfully. Your culinary skills, attention to detail, and commitment to food safety play a pivotal role in delivering an exceptional dining experience to our guests.

Requirements

Proven experience as a cook or line cook in a restaurant setting is preferred.
Knowledge of culinary techniques, cooking methods, and food safety practices.
Ability to work in a fast-paced kitchen environment.
Strong attention to detail and a commitment to delivering high-quality food.
Flexibility to work evenings, weekends, and holidays.
Ability to stand for extended periods and perform physically demanding tasks, including lifting and carrying heavy pots and pans.
Tolerance for exposure to heat, steam, and kitchen equipment.

Responsibilities

Prepare and portion ingredients according to the restaurant's recipes and standards.
Ensure the freshness and quality of all food products.
Follow food safety guidelines and hygiene standards throughout the food preparation process.
Cook and plate dishes accurately and efficiently while maintaining the highest quality and presentation standards.
Monitor cooking times, temperatures, and ingredient portions.
Adjust seasoning and flavors as necessary to meet customer preferences.
Have a deep understanding of the restaurant's menu offerings and be able to explain dishes to customers.
Stay updated on menu changes and special promotions.
Maintain a clean and organized kitchen workspace.
Properly label and store prepared food items and ingredients.
Assist with inventory management and food ordering as needed.
Work collaboratively with other kitchen staff, including chefs, sous chefs, and kitchen assistants.
Communicate effectively to ensure smooth and efficient kitchen operations.
Follow all health and safety guidelines and food handling procedures.
Monitor food storage temperatures and report any issues promptly.
Report equipment malfunctions and maintenance needs to the appropriate personnel.