Cook

POSITION SUMMARY

Under the supervision of the owner and kitchen manager, the cook is responsible for preparing ingredients, processing patron orders, producing meals, and cleaning the workspace throughout the day to follow ServSafe and other established health and safety guidelines. The cook follows recipes consistently, adjusts based on patron requests, communicates with bar staff, and prepares garnishes to make an attractive presentation for each meal.

ESSENTIAL FUNCTIONS

The cook is responsible for delivering food that is not only delicious and cooked to the specifications of the patron but that is also safe and fresh. The responsibilities may include:

• Ensures ingredients and final products are fresh
• Follows recipes, including measuring, weighing and mixing ingredients
• Grill and fry meats, vegetables, fish, poultry, and other foods
• Presents, garnishes and arranges final dishes
• Occasionally serves food
• Maintains a clean and safe work area, including handling utensils, equipment and dishes
• Handles and stores ingredients and food
• Maintains food safety and sanitation standards
• Uses proper judgment
• Cleans and sanitizes work areas, equipment and utensils
• Executes opening and closing procedures
• Sets up workstations with required ingredients and equipment
• Checks the quality and freshness of ingredients
• Monitors station inventory levels
• Accommodates patrons’ special requests
• Operates kitchen equipment such as stove, ovens, grills and fryers
• Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions
• Prepares special diets according to prescribed standards as required
• Completes production sheets and other records as required
• Records inventory and/or order stock as required
• Willingly perform related duties as assigned, within scope of practice

QUALIFICATIONS/CERTIFICATIONS

• High school diploma or GED.
• Minimum two (2) years of hospital, institutional, or restaurant cooking experience to include food preparation.
• Current SERVSAFE certification or has successfully completed a sanitation course within the past year.
• Current bar card and other certification as required by federal/state/local law.
• Familiar with point-of-sale computers and software.
• Above average organizing and coordinating skills.
• Strong task and time management abilities.
• Sound decision making skills.
• Must be high-energy with positive and engaging personality and appearance.
• Exceptional verbal and written personal and intercommunication skills.
• Excellent customer service skills.
• Ability to accept receipt of goods and supplies.
• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Ability to gather data, compile information, and prepare reports.
• Ability to diffuse tense situations and resolve conflicts.
• Ability to accept receipt of goods and supplies.
• Willingness to work during peak hours, including nights, weekends, and holidays.
• CPR/First Aid Certification required within 30 days of hire.

If you are passionate about creating delicious meals and have experience in the food industry, we invite you to apply for this exciting opportunity to showcase your culinary skills.

VARIOUS SHIFTS:

• Open availability mandatory. Must have flexible schedule and willing to work various shifts.

Job Type: Part-time

Pay: From $16.00 per hour

Benefits:

• Employee discount
• Flexible schedule

People with a criminal record are encouraged to apply

Work Location: In person