Cook

About This Role

The Cook is responsible for preparing a high volume of food according to standard recipes and menu specifications while maintaining a clean and orderly work environment.

Responsibilities

• Prepare all food items according to standard recipes or as otherwise specified by supervisor
• Check and control the proper storage of all products, checking on portion control to maintain quality products
• Monitor and keep all refrigeration, storage and equipment in clean, working condition
• Visually inspect, select and use only the freshest fruits, vegetables, meats and food products of the highest standard
• Read and employ math skills to follow standard recipes and menu specifications
• Clean as you go, keep your work station neat and orderly and perform general cleaning tasks
• Provide outstanding guest service to all internal and external guests
• Actively participate in the production of food items to assigned outlet and any items deemed necessary by management
• Familiarize with and operate all kitchen equipment in a safe manner

Requirements

• Ability to read, write, speak and understand the English language
• Ability to comprehend and follow written and/or verbal instructions
• Ability to listen effectively, speak and write English clearly
• Working knowledge of County and State standards for food service sanitation
• Ability to organize and prioritize work and meet deadlines
• Basic mathematical skills for inventory and recipes
• Ability to obtain and maintain all cards required by the company
• Ability to verify right to work in the U.S.

Qualifications

• Minimum of six months previous cooking experience in a high volume kitchen and/or line cooking preferred

Nice to Have

• Minimum of six months previous cooking experience in a high volume kitchen and/or line cooking
• Minimum of six months previous experience in a food and beverage kitchen with prior experience selecting products and ensuring their proper storage

Skills

* Required skills

Certifications