Paradies Lagardère Cook II Mustards Grill - San Francisco International Airport

Duties And Responsibilities

• Exceed First Class Service standards and behavior with guests, business partners, and peers.
• Maintain a professional company image by adhering to all grooming and uniform guidelines, including slip resistant shoes.
• Food preparation at 100% recipe adherence.
• Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, portioning, and serving food items.
• Follow production prep list and keep accurate records to accurately.
• Requisition supplies and equipment as needed.
• Proficient using knives, slicers, and other kitchen equipment.
• Use the KDS to efficiently manage guest’s orders.
• Comfortable with using a variety of cooking methods.
• Follow all brand standards including those related to food safety, sanitation, operational excellence, and guest satisfaction.
• Practices excellent food safety and sanitation practices.
• Accountable for compliance with all local, state, federal laws and regulation including those relating to food safety.
• Regularly restocks all kitchen supplies and food items required for service.
• Aid with ordering and planning food supplies, as directed by the supervisor.
• Reports necessary equipment repair and maintenance to management.
• Maintain a clean and organized work environment that is free of safety hazards.
• Work well in a fast-paced environment.
• Ensure that food on guest tickets come out simultaneously, in high quality and in a timely fashion.
• Assist with training new cooks and other restaurant staff, helping as needed.

Qualifications

• Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred.
• Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers.
• ServSafe Certification or equivalent.
• Able to work unsupervised for extensive periods, and to demonstrate good judgment when dealing with guests.
• High School Diploma or GED.
• Proven cooking experience, including experience as a line cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Culinary school diploma preferred.