Cook

Overview: Maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation.

Responsibilities:

• Includes everything relating to all meal preparations for the guests.
• Prepares, cooks, and presents food to order following established company brand standards guidelines and recipe specifications.
• Responsible for maintaining high standards in food preparation, production and consistency.
• Follows correct prepping procedures, utilizing prep charts; properly stores and rotates perishable stock
• Prepares special orders as requested
• Prepare, seasons, finishes, and garnishes designated recipes/menu items as assigned in accordance with established recipes and guidelines.
• Read tickets and prepare food items accordingly with 100% accuracy.
• Organizes and maintains work areas, coolers and storage areas
• Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment
• Adhere to all health and safety regulations
• Check food for quality and presentation before serving
• Completes side work and deep cleaning assignments correctly and in a timely manner
• Possesses strong product and menu knowledge
• Monitors waste and other food cost controls
• Keeps refrigerators and storerooms clean and neat.
• Ensures food and supply items are stored per standards.

Qualifications:

• Minimum of One (1) to Two (2) years of experience working in a high-volume kitchen or Culinary Certification from accredited school.
• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus