Cook - Part Time

Responsibilities

• Learns and becomes familiar with the facility’s room outlets.
• Answers general questions regarding the property.
• Reads food orders from computer printouts and prepares food items according to established menu plans.
• Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests.
• Washes, slices, peels, and/or cuts various foods to prepare for cooking or serving.
• Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Serves as a liaison between kitchen and dining room staff, coordinating and communicating orders.
• Prepares all food items accurately in a timely manner.
• Completes all assigned prep items as written on prep sheet.
• Maintains all assigned areas and equipment in a sanitary, safe, and effective manner.
• Enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Attends company training programs as scheduled.
• Completes opening, closing, and other side duties as assigned by the supervisors.
• Communicates as needed with Lead Cook and Sous Chefs.
• Performs all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and departmental standards.
• Maintains strict confidentiality in all company matters.

Requirements

• Minimum one (1) year of experience as a Line Cook required.
• Ability to maintain a high level of confidentiality and professionalism.
• Basic reading and math skills for recipes and measurements.
• Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
• Volumes, fast-paced operation.
• High School Diploma or equivalent required; degree in Culinary Arts or recognized apprenticeship preferred.