Cook
About The Position
In-depth skills and knowledge of all kitchen operations. Capable of producing a consistent product to meet and exceed guests' needs in a timely manner. On a daily basis must monitor food production, quality and consistency, staffing levels and department training. Skills and knowledge to include culinary education, cost control,munication skills,puter skills,anizational skills, guest contact experience and culinary teaching skills and knowledge. This person must be able to give direction in the hourly Sous' absence. The shift we are looking to fill would be 3pm to 11:30pm or 4pm to 12am.
Requirements
- Minimum 2-3 years' experience in high volume restaurant or hotel.
- Experience working hot line or prep station independently (grill, saute, fry, garde manger, or prep)
- Ability to execute standardize recipes with consistency, accuracy and proper portion control.
- Working knowledge of food safety and sanitation standards.
- Experience handling knives, kitchen equipment, and basic cooking techniques.
- Ability in work in fast paced and high pressure environment.
- Reliable attendance and punctuality.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
