Cook

Summary:

The Cook will be responsible for preparing and cooking high-quality food according to established restaurant standards. They will work as part of a team in a fast-paced environment to ensure a high level of customer satisfaction.

Responsibilities:

• Prepare and cook various dishes, including appetizers, entrées, and desserts, as per the restaurant’s menu and standards.
• Measure and mix ingredients, use grinders, slicers, and mixers to prepare ingredients, and use ovens, grills, and fryers to cook food.
• Monitor food quality and presentation and adjust cooking techniques as necessary.
• Ensure food service areas are clean, organized, and productive at all times.
• Assist in the development and creation of new menu items.
• Adhere to food safety and sanitation standards, including HACCP.
• Train and mentor kitchen staff, ensuring a high level of culinary expertise and professionalism.
• Consistently maintain a positive and professional demeanor.
• Work with management to maintain an efficient and productive kitchen.
• Perform other duties as assigned by management.

Qualifications:

• High school diploma or equivalent required, culinarily degree from an accredited institution is an advantage.
• Relevant experience in a high-volume restaurant or food service establishment.
• Experience with basic knife skills, cooking methods, and kitchen equipment.
• Strong communication and interpersonal skills.
• Knowledge of food safety and sanitation standards.
• Ability to work well in a team-oriented environment.
• Must be able to work flexible hours, including nights, weekends, and holidays.
• Ability to stand and walk for extended periods of time.
• Ability to lift and move up to 50 pounds.
• Ability to withstand hot temperatures and work in a fast-paced environment.