Restaurant Cook

About the role

Responsible for various assigned workstations within the kitchen, which include, but not limited to, working with equipment such as knives, steamers, sauté station, frying, ovens, steam kettle, char broiler, griddle, slicers, food processors, etc. The Cook will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the company standard recipes and presentation techniques while maintaining all applicable state sanitation rules and regulations.

Duties & Responsibilities

• Read food orders from computer printouts, and prepare food items, according to established menu plans.
• Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.
• Ensure work procedures, quality standards, and menu specifications are adhered to.
• In an open kitchen, you are always in view of the guest. Ensure your adherence to company policies and standards.
• Cook in coordination and communication with dining room staff.
• Prepare all food items accurately in a timely manner.
• Complete all assigned prep items as written on the prep sheet.
• Use and maintain all assigned areas and equipment in a sanitary, safe, and effective manner.
• Consistent attendance at company/restaurant training programs as they are scheduled.
• Inform the Manager when equipment is due for maintenance, repair, or replacement.
• Aid on all stations as needed.
• Complete duties as assigned by Chefs and Management.
• Be in constant communication with Chefs and Management.
• Perform all job functions in conjunction with the guidelines described in the FOF Employee Handbook to ensure consistent execution of company and department standards.

Job Requirements

• Familiar with cooking techniques and procedures.
• Must be able to work weekdays (AM or PM), weekends, nights and holidays.
• Ability to check that ingredients remain fresh and safe for consumption.
• Must be able to communicate clearly and effectively.
• Has the “Sense of Urgency” working culture to contribute on the Teamwork and kitchen daily productivity.
• Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must be able to work in a standing position for long periods of time.
• Must have exceptional hygiene and grooming habits.
• While conforming to the FOF Uniform Policy.
• Require reading and math skills for recipes and measurements.
• Must be at least 16 years of age.
• Must have or can obtain food handlers permit.

Skills

• The required skills such as food preparation, manual dexterity, and the ability to stand for extended periods are essential for performing daily cooking tasks efficiently and safely.
• Proficiency in English enables clear communication with the kitchen team and understanding of recipes and safety protocols.
• Skills like climbing stairs and moving objects are necessary to navigate the kitchen environment and manage supplies effectively.

Preferred Skills

• Experience with a Head Chef.
• Knowledge of diverse cooking techniques.