COOK

Duties and Responsibilities:

1. Daily preparation of food items in the assigned station of the kitchen.

2. Setting up the commissary station in adherence to established guidelines.

3. Timely and sanitary preparation of all food items as per instructions.

4. Following recipe manuals accurately in product processing.

5. Maintaining station cleanliness while observing safety, sanitation, and organization standards.

6. Proficient use and maintenance of all equipment in the designated station.

7. Assisting with kitchen, walk-in freezer, chiller and storage areas cleaning, sanitation and organization.

8. Performs additional responsibilities as requested by the Kitchen Supervisor at any time.

Skills and Qualifications

• Proven cooking experience, including experience as a Line Cook, Restaurant Cook or Prep Cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices; Excellent kitchen administration knowledge and ability to work as part of a team
• Strong organization and active listening skills
• Exceptional time management skills
• Excellent food preparation and cooking skills. Know the different methods of chopping vegetables, dividing meat, filleting fish and combining salads, herbs and spices, along with how to portion dishes and work with precision to bring recipes to life; also know the safe and proper methods of operating different kitchen appliances and utensils.
• Stamina to work long hours in a fast-paced kitchen. Need to be able to lift heavy objects and collaborate effectively with other kitchen staff to meet client and executive expectations.
• Demonstrates great organizational skills as they’re responsible for keeping their space tidy and ensuring the kitchen is fully stocked and ready before their shift begins.
• Must be great at multi-tasking being given several preparation tasks to complete at once.