Cook

About the role

A highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced, high-volume catering environment.

Responsibilities

• Present food using proper plate presentation techniques
• Coordinate completion of menu items with server
• Prepare work checklist and organize work stations for each shift
• Check and maintain coolers and storage areas for cleanliness, quantity, and quality of food
• Requisition food with necessary approvals according to policy
• Take proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment
• Work in a team-oriented environment under demanding conditions
• Help train or offer direction to apprentice or extern chefs
• Prepare stocks, soups, cold soups, sauces, bisques, or mayonnaise for serving
• Prepare and cook meat, poultry, fish, and seafood
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
• May perform other duties and responsibilities as assigned

Requirements

• A high school diploma or equivalent
• Two to three (2-3) years’ experience as a Cook or related culinary position is preferred
• Ability to adjust actions in relation to others' actions
• Ability to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action
• Ability to give full attention to what other people are saying
• Must comply with any dress code requirements
• Must be able to work nights, weekends, and some holidays