Cook - The Reef Bar and Grill - St. Croix Airport

Concessions International•Saint Croix, VI

6d•Onsite

About The Position

The Cook supports restaurant operations by cooking and plating food according to production requirements, company recipes, portion standards, and quality standards while maintaining a safe, sanitary work environment. The role includes preparing and storing food at required temperatures, organizing work from daily pull and prep lists, monitoring cooking equipment, and completing opening or closing side work. The Cook also maintains food preparation areas and equipment, follows safe food-handling and hygiene practices, and reports equipment malfunctions to management.

Requirements

High school diploma or GED, six months or more of related experience and/or training, or an equivalent combination of education and experience.
Knowledge of basic food preparation and cooking skills.
Ability to properly identify and use various cooking utensils and equipment.
Ability to read and comprehend simple instructions and communicate information effectively to customers and coworkers, individually and in small-group situations.
Ability to understand written and spoken English.
Ability to add, subtract, multiply, and divide using whole numbers and common fractions.
Ability to apply reasonable understanding when carrying out written, oral, or diagram-based instructions.
Ability to stand during a 6–8-hour shift and perform reaching, bending, stooping, shaking, stirring, and wiping.
Ability to hear well in loud background noise and taste or smell food.
Ability to occasionally lift and/or move cases weighing up to 50 pounds several times per shift.
Ability to frequently immerse hands in water and other cleaning agents.
Ability to work in various hot and cold temperatures.

Responsibilities

Cook and plate food products in accordance with production requirements and portion standards.
Review daily pull and prep lists to organize and plan activities.
Cook and store food at required temperatures; label, date, and rotate products according to company standards.
Prepare items from scratch using required company recipes.
Test foods for proper cooking standards using tasting, smelling, measuring devices, or other utensils.
Monitor and maintain proper cooking temperatures on grills, deep fryers, ovens, broilers, and roasters.
Maintain food preparation areas and clean equipment and workstations after use or as required.
Follow safe food-handling and proper hygiene practices.
Follow workplace safety standards for operating and maintaining equipment and promptly report equipment malfunctions to management.
Perform opening and/or closing side work according to established checklists.
Perform other duties as assigned.