Cook III

About the role

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate.

Responsibilities

• Follow departmental policies as well as restaurant rules and regulations as set forth in the employee handbook and by management.
• Report any maintenance or repairs needed to the Executive Chef.
• Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
• Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Provide excellent quality and presentation of all food to the guests.
• The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
• Proper guest service requires that the food is produced on a timely basis and that employees are well educated regarding the menu.
• Aid in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.

Qualifications

• Must have five (5) or more years of experience in a similar or related position.
• Time management and organizational ability required for high quality food production, little to no supervision necessary.
• Ability to work with minimal direction or supervision to complete assigned tasks.
• Food Handler Certification (If applicable).
• Trained in knife skills and basic kitchen equipment.
• Ability to multitask under pressure.
• Flexible schedule, able to work evenings, weekends, and holidays when needed.