CAVA IAD Cook

CREWS

13d•Onsite

About The Position

This kitchen position is responsible for preparation following standardized recipes. Accurately and efficiently cooking meats, pastas, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Requirements

A minimum of 2 year experience in kitchen preparation and cooking.
At least 6 months experience in a similar capacity or training.
Ability to effectively communicate in the English language.
Must be able to read and understand items outlined but not limited to the position, training supplement and employee Handbook.
Must attend Orientation and agree to policies and procedures as outlined in the New Employee Handbook and New Hire Packet.
Must attend and successfully complete the Kitchen Staff Training Program.
Must adhere to Safety/Security guidelines.
Must successfully attend and complete all other required training such as Ser-Save Certified.

Responsibilities

Creates meals according to menu and recipes as set by the Lead Supervisor/CREWS Management.
Ensures that all food is handled and cooked in a wholesome, sanitary manner.
Sets up station according to restaurant guidelines.
Restocks all items as needed throughout shift.
Assumes 100% responsibility for quality of products served.
Keeps cook line and kitchen clean in all areas, line, prep, walk ins and storerooms.
May assist in Kitchen inventory and ordering.
Inform kitchen manager of any kitchen problems.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations.
Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.