Cook

Responsibilities

• Prepare and cook menu items in accordance with established recipes, portion sizes, and quality standards, ensuring consistency and adherence to food safety guidelines.
• Follow proper cooking techniques and methods, including grilling, frying, roasting, baking, and sautéing, to achieve desired flavors, textures, and appearances.
• Maintain a clean, sanitized, and orderly kitchen environment at all times, including workstations, equipment, utensils, and storage areas, in compliance with health and safety regulations.
• Assist with inventory management, including receiving, storing, and rotating ingredients and supplies, and conducting regular stock checks to ensure adequate levels for production.
• Communicate effectively with kitchen staff, servers, and management to coordinate food preparation, cooking times, and service priorities, and ensure smooth operations during peak hours.
• Support and assist colleagues as needed, including dishwashing, food plating, and garnishing, to maintain efficient workflow and meet service deadlines.

Qualifications

• Minimum 2 years’ experience; high school diploma and/or equivalent work experience; experience with receiving orders and inventory control helpful; Culinary Arts education preferred; Serve-Safe Certification and Allergy Awareness Training preferred.

Skills Required

• Provide high-level customer service, communicate effectively with guests and team members, follow instructions, ability to learn quickly, pay attention to detail, and maintain composure when working under pressure
• Safe and appropriate use and operation of kitchen equipment
• Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience
• Speed in meal production while ensuring high-quality food