Cook I - Casual Dining

Job Responsibilities

• Prepare and finish foods on all stations with the kitchen
• Maintain quality standards, cleanliness and sanitation of work areas and equipment in accordance with Health Department standards
• Aid the Chef de Partie and Chef as needed in execution of production
• Properly label and date all products to ensure safekeeping and sanitation
• Apply adept knife skills required for preparation
• Maintain accurate inventories while informing management of restocking needs to prevent product shortages
• Notify chef on duty prior to end of shift if unable to complete assigned tasks within allotted time

Requirements

• Communicate in English, read and follow recipes, complete basic mathematical calculations
• Three years culinary experience in a similar role, preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment
• Extensive sanitation and culinary knowledge, accurate knife skills
• Ability to work in an organized fashion, within a team environment, under pressure, remain calm, and resolve problems using good judgment
• Prioritize and follow through to meet deadlines
• Valid health card

Qualifications

• Minimum age of 18 years