COOK

SUMMARY

Responsible for ensuring customer satisfaction through aiding the Culinary Manager in the coordination of kitchen activities. Oversees the kitchen operation in the absence of the Culinary Manager. Prepares and cooks a wide variety of foods to fulfill customer requirements.

ESSENTIAL RESPONSIBILITIES include the following. Other duties may be assigned.

• Prepare, cook and serve hot and cold meals to customers. Provide for special dietary requirements where necessary. Work with Culinary Manager to determine needs and provide input for menu item selection. Helps plan for special events.
• Helps Culinary Manager in ensuring that all kitchen and dining staff members know and understand safe handling procedures for equipment and food, and promotes good hygiene practice. Attends regulatory compliance training as needed.
• Works with Culinary Manager and wait staff in ensuring that all customer needs are taken care of and that the kitchen is equipped to handle demand.
• Helps wait staff become familiar with menu and specialty items so that items can be described to customers: i.e. ingredients, cooking methods (boiled, broiled, baked, fried, etc.), etc.
• Keeps all equipment cleaned and well maintained. Communicates to Culinary Manager any faulty appliances, damaged furniture, equipment or any potential hazard. Keeps kitchen clean and ready for next meal service.
• Ensures customer satisfaction at all times and works to correct any issues in a timely manner. Visits with customers whenever able.
• Assists rest of restaurant team as necessary. Before leaving at the end of each shift, make sure there are no other activities that need your assistance.
• Fulfills other duties as assigned.