Summary - We are Taste of Memphis - check us out at www.tastesofmemphis.com

A Cook is experienced professional who has worked in a professional kitchen and can produce a variety of menu items. This role is the primary cook in each location and may perform basic supervisory responsibilities if the on-duty Chef or Sous Chefs are off. A Cook ensures the creation of great food for guest restaurants, staff dining rooms, and catered special events. This is an excellent development role for any culinary professional looking to grow into a Sous or Executive Chef role in the future.

Responsibilities

• Produce high-quality hot and cold foods according to recipes developed by the Executive Chef
• Organize all food prep station to ensure smooth and efficient flow in the kitchen.
• Ensures that inventory of supplies is completed regularly, and items required are in-stock.
• Has the ability to prepare ala carte requested food items as needed to meet special guest dietary requirements.
• Ensures all service lines are replenished as needed on an ongoing basis.
• Prepares all stations and ensures the kitchen is clean and ready for the next shift.
• Communicates clearly if any kitchen or menu items are running low and need to be ordered.
• Ensures deliveries are stored in their proper place and in a timely manner.
• Ensures all kitchen areas are kept organized and clean, including storage shelves, hallways, work surfaces, walk-ins, refrigerators and coolers.
• Assists with coaching and training prep cooks or staff members new to the kitchen.
• Assumes leadership responsibility to ensure safe and efficient kitchen operations if the Head Chef or Sous Chef are absent.
• May assist with operation of cleaning equipment and dishwashing machines when needed to ensure cleanliness of all kitchen areas, tools and utensils.

Requirements

• A minimum of one year of experience as a Cook in a fast-paced, high-volume kitchen operation is required.
• A Culinary degree or equivalent work experience is preferred.
• ServSafe certification or food handler sanitation certification is preferred.
• Must follow all health department and food safety requirements as determined by the State and as expected by the Executive Chef, including following HACCP and ServSafe principles.
• Experience in a seasonal work environment preferred.
• Experience working in a kitchen with a diverse workforce preferred.
• Must be relaxed, fun, and a true team player.
• Must be willing to do whatever it takes to get the job done right.
• Must be resourceful and resilient with the ability to “shake it off” if things don’t go exactly as planned.
• Must be organized and a real multi-tasker.
• Must have a strong sense of urgency and “getting things done.”
• Must have a natural drive and curiosity about the business and what “could be…”
• Must have good communication skills and a willingness to communicate professionally and directly.
• Must have a passion for hospitality and real guest service focus.