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COOK
DEPARTMENT: Food & Beverage - Culinary
REPORTS TO: Director of Food & Beverage
STATUS: Full-time Hourly
JOB SUMMARY:
Fulfill food orders quickly, efficiently, and with the highest standards of quality and presentation. Maintain clean workstation while prepping for the daily restaurant business, as well as buffets, banquets, salad bars, and hors d’oeuvres.
Benefits
- Retirement Plan
- Health Insurance
- Supplemental Insurance
- Paid Time Off
- Paid Training
- Fantastic Company Culture
Responsibilities:
- Perform opening and closing procedures per checklists.
- Set-up and break down work station.
- Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
- Wash and peel fresh fruits and vegetables to prepare them for cooking or consumption.
- Measure and mix ingredients according to recipes using various kitchen utensils and equipment.
- Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.
- Ensure the quality of the food items and notify the manager if a product does not meet specifications.
- Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
- Be fully knowledgeable in all menu items and features including their garnish, contents, and preparation methods. Answer questions from servers or guests as needed.
- Ensures all food is prepared, cooked, and presented in accordance with appropriate recipes, presentations, and guest orders.
- Acknowledge any special requests and prepare the menu items accordingly.
- Manage guest orders in a friendly, timely, and efficient manner.
- Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils and thermometers.
- Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
- Use kitchen tools safely and appropriately, including using appropriate tools to open boxes, cans, and cartons.
- Keep knives sharpened,
- Disassemble and assemble kitchen equipment and follow safety procedures when cleaning.
- Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by the health department.
- Ensure compliance with food safety and handling policies and procedures i.e., use dates, the temperature of appliances, and food.
- Adherence to all safety protocols including handling and transportation of foods and knife work.
- Practice correct food handling and food storage procedures according to federal, state, local, and company regulations.
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Check and ensure the correctness of the temperature of appliances, food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
- Use correct lifting procedures, as necessary, to avoid injury.
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