Cook, Collective Kitchens FT

Responsibilities

• Maintain solid knowledge of food products and skillfully apply culinary techniques.
• Identify and safely use kitchen equipment.
• Restock kitchen supplies and food items required for service.
• Properly label and date products to ensure safekeeping and sanitation.
• Maintain solid menu knowledge and attention to detail with plate presentation.
• Assist Master Cook, Pantry, and Kitchen workers in the execution of service.
• Maintain solid knowledge, understanding, and preparation of base sauces, stocks, and soups.
• Work as a team, assisting all guests and employees' needs and inquiries.
• Communicate with management, chef, and service staff in order to fulfill and address any issues or needs requested by guests and employees.

Qualifications

• High school diploma or equivalent.
• One (1) year of experience as a Cook in a fast-paced, high-volume restaurant.
• Able to work varied shifts, including weekends and holidays.

Knowledge, Skills, and Abilities

• Knowledgeable of weights, measures, and various cooking techniques.
• Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, beverage machines, Cryovac machines, and smallwares.
• Knowledge of health, safety, and sanitation regulations.
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts.

Working Conditions

• Frequent standing and bending.
• Constant walking, reaching, balancing, and grasping items in a food preparation area.
• Lifting, carrying, and pushing up to 50 lbs.
• Exposure to pipe, cigar, and/or cigarette smoking.
• An ability to work a flexible schedule, including extended hours, weekends, and holidays.