Cook Jobs

About The Position

Requirements

• Time management and organizational ability required for high quality food production.
• Must have experience and proficiency with cooking including garde manger, saute station, fry station, and grill station.
• Must have experience and familiarity to work at a high level of performance within all meal periods including breakfast, lunch, dinner, and brunch.
• Ability to work with minimal direction or supervision to complete assigned tasks.
• Food Handler Certification (If applicable).
• Trained in knife skills and basic kitchen equipment.
• Ability to multi-task under pressure.
• Flexible schedule, able to work evenings, weekends, and holidays when needed.
• Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Nice To Haves

• 1 year of experience in related or supportive position preferred.

Responsibilities

• Follow departmental policies as well as restaurant rules and regulations as set forth in the employee handbook and by management.
• Report any maintenance or repairs needed to the Executive Chef.
• Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
• Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Provide excellent quality and presentation of all food to the guests.
• The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
• Proper guest service requires that the food is produced on a timely basis and that employees are well educated regarding the menu.
• Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.