Job Summary: The Restaurant Cook prepares all dishes according to company recipes and standards. They follow established recipes and guidelines to ensure that all dishes are high quality and meet customer expectations. The Cook works as a team to maintain a clean, organized, and efficient kitchen. They were guiding kitchen staff and assisting with their training.
Responsibilities:
1. Food Preparation:
• Prepare and cook food items according to the company menu and recipes.
• Ensure all food items are cooked to the appropriate temperature and quality standards.
• Adhere to portion control guidelines to minimize food wastage.
2. Menu Knowledge:
• Knowledge of menu items, including ingredients, preparation methods, and presentation.
• Stay updated on any menu changes or specials.
3. Quality Control:
• Maintain high standards of food quality, taste, and presentation.
• Uphold high operation standards.
4. Kitchen Organization:
• Keep the kitchen clean and always organized.
• Ensure that all equipment and utensils are in good working order.
• Monitor and report any kitchen equipment maintenance or repair needs.
• Assist in cleaning and maintaining the kitchen after each shift.
• Follow closing procedures to ensure the kitchen is ready for the next shift.
5. Safety and Sanitation:
• Follow food safety and sanitation guidelines.
• Ability to do store walk-throughs and safety checklists and correct violations.
• Adhere to safety procedures when handling kitchen equipment and hot surfaces.
• Monitor and record temperatures of food storage areas.
6. Team Collaboration:
• Work closely with other kitchen staff, including chefs, sous chefs, and prep cooks, to coordinate food preparation and cooking.
• Communicate effectively to ensure smooth kitchen operations.
• Able to perform FOH duties as needed.
7. Inventory Management:
• Assist in monitoring inventory levels of food and kitchen supplies.
• Notify supervisors of low-stock items and assist with inventory restocking.

Requirements:
• Previous experience as a cook or in a similar role in a restaurant setting is preferred.
• Knowledge of food safety and sanitation regulations.
• Culinary training or certification is a plus.
• Ability to work in a fast-paced environment and handle multiple orders simultaneously.
• Attention to detail and the ability to follow recipes and instructions accurately.
• Physical stamina to stand for extended periods and lift heavy pots and pans.
• Strong teamwork and communication skills.
• Flexibility to work evenings, weekends, and holidays as needed.
• Lead by example
• Ability to embrace change and continuous learning.

Success Measures:
• Contribute to building a effective team.
• Maintain smooth kitchen operations and food preparation.
• Perform assigned responsibilities according to standard Operations practice.
• Consistently earn positive feedback from the team and leaders.
• Effectively provide administrative support to management team.