Cook -

Job Descrip/on Title:

Cook Reports to: Chef Summary The cook, under the direction of the Sous Chef and/or Executive Chef will prepare, present, store, and dispatch all food products. This will include various functions to preset menu specifications within the given time limitations as determined by the Executive Chef and guest according to the standards of the restaurant and in compliance with all health and safety regulations by ensuring adherence to all sanitary and safe food handling guidelines at all times. Core Competencies Guest Focus Teamwork Quality Oriented Problem Solving Accountability and Dependability Operating Equipment Punctual Strict Hygiene and Sanita1on Ethics and Integrity Job Duties Ensure and provide consistent food prepara1on and the highest caliber of food presenta1on, following restaurant food service and hospitality standards. Ensure communica1on to the food service staff and Managers, specifically but not limited to Food Produc1on opera1ons within the kitchen. Strong, effective, and polite communica1on with all departments affec1ng the kitchen. Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas daily and that all food products are stored in accordance with State regula1ons. Take an ac1ve role in the produc1on and presenta1on of all food products to maintain the best quality food style possible while adhering to menu specifica1ons. Aid in the transporta1on of all food products, to be sure it is arranged and presented up to the standards set by the Sous Chef and the Execu1ve Chef. Conduct yourself in a professional and posi1ve manner. Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste, and maximizing quality. Aid in maintaining department objec1ves and ensure they are met and exceeded. Prac1ce posi1ve strategies to mo1vate fellow staff, encourage self-esteem and efficiency. Help to raise the standards within the department and bring new concepts forth. Strive to advance your knowledge, skills and abili1es and consistently share these with others. Respond in a posi1ve and 1mely manner to all internal and external guest requests and complaints, while mee1ng the restaurant to exceed the guest's expecta1ons in addi1on to remaining budget conscious. Strive to uphold a safe working environment and be Health and Safety conscious and ac1vely involved in maintaining and improving a safe work environment. Prac1ce the highest departmental standards as determined by the Execu1ve Chef and the guests of the restaurant. Promote professional work habits, encourage fellow staff to act with integrity. Maintain product consistency by following standards and regularly conduct inspec1ons of seasonings, por1on, and appearance of food prepared as per culinary guidelines. All Caterings is to be conducted in a 1mely fashion, ensuring readiness to start the event a minimum of twenty minutes prior to the service 1me. Adhere to all restaurant, Policies, Rules and Regula1ons. Follow all food service standards and specifica1ons. Follow and adhere to all checklists, prep sheets and par sheets as assigned. Complete assigned side du1es and work du1es within a 1mely manner, mee1ng required deadlines. Prac1ce proper grooming, personal hygiene, and uniform standards. Expedite on floor or in the kitchen as business demands. Ensure that the kitchen prep area is always maintained at the highest level of cleanliness, especially during food produc1on.

This includes:

any food spills are cleaned immediately, all equipment is cleaned daily, there is no buildup of grease or other stains on all equipment. Ensure that food deliveries have been delivered and stored according to the standards set by the Execu1ve Chef and State health regula1ons. Carry out other related du1es which may be assigned from 1me to 1me. Requirements Safe Serv cer1fied. Ability to compute basic mathema1cal calcula1ons. Knowledge of proper sanita1on procedures and food safe guidelines. Understanding of food handling and sanita1on standards. Understanding of restaurant opera1onal procedures. Effec1ve decision-making skills. Ability to acquire and maintain rela1onships e.g., associates, guests, vendors. Posi1ve communica1on and interpersonal skills. Posi1ve aYtude and a consistent display of professionalism. Innova1ve, detail oriented, and quality conscious. Ability to exert physical effort in transpor1ng equipment and wares. Ability to endure abundant physical movements in carrying out job du1es. Ability to take construc1ve feedback and leadership. Ability to liZ 50lb required. Over1me as required.

Job Type:

Full-time Pay:

$18.00 - $21.00 per hour

Benefits:

Dental insurance Employee discount Paid sick time Paid time off Vision insurance

Work Location:

In person