Cook - The Ridge Tavern
About The Position
The Food and Beverage Cook prepares, cooks, and presents high-quality food in a fast-paced, high-volume restaurant environment. The role requires culinary knowledge, attention to detail, and efficient work while following recipes, procedures, and safety standards. The Cook contributes to an exceptional dining experience by maintaining food consistency, quality, and presentation, and by working professionally with the team while following health and sanitation guidelines. The position involves preparing menu items according to recipes, portions, and yield guides; organizing and stocking workstation supplies; maintaining product rotation and labeling; and keeping assigned work areas clean and organized. The Cook also completes opening duties, transports and stocks supplies, cares for kitchen equipment, and assists team members to support smooth kitchen operations. The role requires English communication skills, sound judgment in routine kitchen situations, and the ability to work with hot equipment and sharp tools.
Requirements
- At least 2 years of experience as a cook in a fast-paced, high-volume restaurant.
- Ability to safely and effectively perform basic knife skills.
- Working knowledge of kitchen equipment, including slicers, juicers, and small wares.
- Knowledge of health, safety, and sanitation procedures.
- Knowledge of weights, measures, and various cooking techniques.
- Strong organizational skills and ability to multitask.
- Professional appearance and demeanor.
- Ability to qualify for licenses and permits required by federal, state, and local regulations.
- Valid Food Handler’s Card.
- Ability to read and interpret English documents such as safety rules, recipe guides, and procedure manuals.
- Ability to communicate effectively in English, verbally and in writing.
- Ability to follow detailed written and oral instructions, handle problems, and make quick, sound decisions in standardized kitchen situations.
Responsibilities
- Maintain solid knowledge of food products and apply culinary techniques.
- Prepare menu items according to recipes, portion requirements, and yield guides.
- Rotate products using the first-in, first-out method.
- Label and detail products to ensure safekeeping and sanitation.
- Organize prep items from various areas so items are ready for service.
- Begin menu-item prep and stock the workstation with required tools, equipment, and supplies.
- Maintain cleanliness, sanitation, and organization in assigned work areas.
- Transport supplies from the storeroom and stock designated areas.
- Complete opening duties, including inspecting cleanliness and preparing workstations for service.
- Follow departmental policies, procedures, and service standards.
- Use and care for kitchen equipment, including slicers, juicers, and small wares.
- Assist team members as needed to ensure smooth kitchen operations.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
