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.