Cook

The Cook’s major responsibility is to prepare food to the exact chef’s specifications and to set up stations for the menu. The cook will play a key role in contributing to our customer satisfaction and acquisition goals.

Job Title: Cook

Reports to: Executive Chef / Sous Chef

Scope of work:

The Cook’s major responsibility is to prepare food to the exact chef’s specifications and to set up stations for the menu. The cook will play a key role in contributing to our customer satisfaction and acquisition goals.

Responsibilities:

• Set up stations and collect all necessary supplies to prepare the menu for service
• Arrange sauces and supplementary garnishes for allocated station
• Cover, date and correctly store all food prep items
• Notify Chef in advance of likely shortages
• Washing, slicing, peeling, and preparing food items
• Serve menu items compliant with established standards
• Follow recipe matrix at all times
• Use food preparation tools in accordance with manufacturers' instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain a prepared and sanitary work area at all times
• Make sure all storage areas are tidy and all products are stored properly
• Constantly use safe and hygienic food handling practices
• Return dirty food preparation utensils to the appropriate areas to be cleaned
• Assist with all duties as assigned by a Manager
• Set up and stock stations with all necessary supplies
• Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Uniform standard and exceptional personal hygiene
• No gum
• No cell phones or electronic devices
• No leaning
• “It’s not my job” is an unacceptable response
• No eating or drinking in customer view
• No complaining of any sort in public areas
• Teamwork

Uniforms:

• Standard Chef uniform consisting of chef’s hat, jacket, pants, non-slip shoes, apron, Biotherm and pen

Eating periods and breaks:

• Employees are entitled to a break after working 5 consecutive hours
• You have to ask a manager before going on break

Skills Required:

• Ability to accurately read, interpret and prepare all food recipes within restaurant name guidelines
• Ability to prepare and present menu items within cooking time requirements
• Reading, writing and verbal communication skills required
• Capable of using knives, slicing equipment and other food preparation equipment
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices

Requirements / Qualifications:

• Education:
• High School graduate or equivalent preferred
• Experience:
• Previous cooking/prep experience preferred