Job Summary:

The Cook will prepare menu times as directed by senior culinary staff. 

Duties/Responsibilities:

• Prepares menu items according to standard recipes, plate presentations, and specifications in a timely manner.

• Responsible for stations such as, but not limited to, hot appetizers, sauté, and fish.

• Sets up workstation according to station diagram and daily product inventory to Chef’s standards.

• Completes all assigned prep work and side work to Chef’s standards.

• Maintains product presentation, product quality, and cook time standards.

• Negotiates narrow crowded aisles with hot and cold food products.

• Cleans and sanitizes the work area before, during, and after shift.

• Practices sanitary and safe food handling always.

• Assist other team members with unit stations and management as needed.

• Present professional demeanor in attire, language, and attitude.

Required Skills/Abilities:

• Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.

• Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.

• Ability to work efficiently and quickly.

• Must be able to work well as part of a team.

• Must be able to work well under pressure.

• Ability to maintain personal cleanliness. 

• Must be able to work early mornings, evenings, weekends, and holidays.

• Must be able to read.

Education and Experience:

• 1-2 years working in a kitchen environment required.

• High school or vocational school coursework in kitchen basics, such as food safety, preferred.

Physical Requirements:

• Must be able to lift up to 15 pounds at times.

• Ability to stand for long periods of time.