Cook 1

General Duties And Responsibilities

• Sets up station in time for service according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant.
• Restocks all items as needed throughout shift and is responsible in taking inventory after service.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Aids in the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or chef de partie at any time.

Requirements

• A thorough and deep understanding of professional cooking including basic techniques and working food knowledge.
• Absolutely sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work a fast-paced environment.
• Excellent communication and leadership skills.
• Exceptional organizational, time management, and problem-solving skills.