Full Plate Eatery, Cook

About the role

The Cook is expected to have the ability to perform both large volume cooking and small quantity cooking. The Cook must have the ability to follow production sheets and recipes accurately. It is essential that they maintain a clean and safe work environment.

Responsibilities

• Complete prep work such as cutting/preparing food items that are needed.
• Prepare and heat soups and sauces, meats, starches, fish, seafood & vegetables.
• Perform back-up functions for the front line such as preparing and assembling dishes for front cooks and servers.
• Prepare menu items to order as needed during high volume periods.
• Notify Sous Chef in the event that supplies are running low.
• Prepare all food items with strict adherence to food specifications set out in recipe manual.
• Maintain clean work areas, utensils, and equipment.
• Regulate temperatures of ovens, broilers and grills.
• Use a variety of pots, pans, and equipment to prepare food.
• Maintain proper food temperatures in accordance with regulatory and/or ServSafe standards
• Properly label, date & rotate all products to ensure safe keeping and sanitation.
• Able to work in harmony with others under a strenuous environment.

Qualifications/Requirements

• Must be 18 years of age or older upon employment.
• High school diploma or equivalent preferred.
• One (1) year experience in professional food service preferred.
• Basic fundamentals of cooking skills required.
• Previous customer service preferred.

Physical Requirements And Work Environment

• Moderate physical activity is required along with the handling of objects up to fifty (50) pounds.
• Moderate exposure to hot and cold temperatures and/or loud noises.
• Some exposure to physical risk, which requires following basic safety precautions.

Salary

Starting Rate $16.16 Compensation Is Negotiable Based On Experience And Education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.