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

Concessions International•Saint Croix, VI

About The Position

The Cook supports operations at The Reef Bar and Grill by preparing and plating food in accordance with production requirements, company recipes, portion standards, and quality expectations. The role includes planning prep activities, cooking and storing food at required temperatures, and maintaining a safe, sanitary work environment. The Cook follows food-handling and hygiene practices, maintains cooking equipment and workstations, completes opening or closing side work, and promptly reports equipment malfunctions. The position requires standing through a 6–8-hour shift and working in varying hot and cold temperatures.

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 with customers and coworkers, individually and in small groups.
Ability to understand spoken and written English.
Ability to add, subtract, multiply, and divide using whole numbers and common fractions.
Ability to use reasonable understanding to carry out written, oral, or diagrammatic instructions.
Ability to stand during a 6–8-hour shift and use hands to maneuver and coordinate objects, tools, or controls.
Ability to reach, bend, stoop, shake, stir, wipe, and taste or smell food; ability to hear well amid loud background noise.
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.
Organize and plan activities by reviewing daily pull and prep lists.
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 food for proper cooking standards using tasting, smelling, measuring devices, or other utensils.
Monitor and maintain cooking temperatures of large-volume equipment, including grills, deep fryers, ovens, broilers, and roasters.
Maintain food preparation areas and clean equipment and workstations immediately after use or as required.
Follow safe food-handling and proper hygiene practices.
Follow workplace safety standards for equipment operation and maintenance, and promptly report equipment malfunctions to management.
Perform opening and/or closing side work according to established checklists.
Perform other duties as assigned.