Cook

OTG•Denver, CO

9d•Onsite

About The Position

The Cook prepares menu items for assigned stations while ensuring ingredients are prepared, portioned, and accessible for smooth service. The role requires consistent adherence to food temperature, portion, plating, quality, and restaurant standards, along with urgency and strict cleanliness and sanitation practices. Cooks operate kitchen equipment safely, support guest satisfaction, collaborate with team members, help train new kitchen staff, monitor inventory, and continue developing culinary skills. OTG leaders support cooks by providing clarity around expectations and goals and encouraging skill development and career progression.

Requirements

Must be at least 18 years of age.
Exceptional written and verbal communication skills in English.
Experience working in a variety of stations, such as meat, fish, pizza, pasta, and garde manger.
Must obtain SERV Safe certification or equivalent within 30 days of hire; certification is offered by OTG.
Knowledge of cooking techniques, safety, and sanitation.
Ability to lift 35 lbs. or more.

Nice To Haves

Two or more years of culinary experience in a high-volume, full-service, or multi-unit environment is preferred.

Responsibilities

Prepare menu items for assigned stations, ensuring ingredients are prepped, portioned, and accessible for service.
Follow OTG specifications and restaurant directions and control the quality of food prepared and served.
Maintain organization, cleanliness, and sanitation of work areas and equipment in compliance with health and safety regulations.
Operate kitchen equipment efficiently and safely, including knives, stoves, ovens, broilers, slicers, steamers, and kettles.
Maintain a clean and professional uniform and personal appearance.
Develop positive working relationships with team members and foster collaboration focused on guest satisfaction.
Assist in training new kitchen staff in procedures, safety protocols, and food preparation techniques.
Monitor ingredient and supply inventory and notify management of shortages.
Respond promptly to guest inquiries and feedback during service.
Continue learning and developing culinary skills to enhance personal and team performance.
Perform other duties as assigned by the leadership team.