A Production Cook plays a vital role in creating exceptional dining
experiences for guests. Expertise in handling and cooking meats,
seafood, sides, vegetables and more using stove top and ovens is
instrumental in delivering delicious and perfectly cooked dishes. 
Typical responsibilities:
 Operate and maintain production equipment efficiently and
safely, ensuring proper cooking temperatures and adherence
to food safety standards.
 Prepare and cook a variety of entrees including meatloaf,
baked chicken, chitterlings, pig feet, oxtails, and specialty
entrees as scheduled according to established recipes.
 Prepare and cook a variety of baked sides, vegetables, and
other dishes according to established recipes.
 Monitor and control cooking times to ensure precise cooking
and maintain the highest standards of food quality.
 Inspect the quality of ingredients before cooking and handle
them with care to maintain flavor, texture, and presentation.
 Collaborate with the kitchen team to ensure timely and
efficient food preparation, communicate effectively, and assist
in other kitchen tasks as needed.
 Coordinate with the Restaurant Manager to develop and
modify recipes, taking into account ingredient availability, cook
recommendations and guest feedback.
 Monitor operation of oven to ensure product consistency; Notify
management if calls for service is required.
 Maintain a clean and organized workstation, following proper
sanitation and food safety guidelines.
 Comply with all health and safety regulations, including
personal hygiene and uniform standards.
 Track and manage inventory of production-related supplies,
report any shortages or equipment malfunctions to the
restaurant manager
 Stay updated on industry trends, new cooking techniques, and
ingredients to continuously improve skills and contribute
innovative ideas to the menu development process.
Useful qualifications:
 Proven experience as a production cook or similar role,
demonstrating a strong understanding of cooking techniques
and expertise in working with restaurant production teams.
 Knowledge of different types of meat, cooking temperatures,
and appropriate seasoning to enhance flavors.
 Familiarity with various cooking methods and the ability to
adapt recipes to revised standards.
 Strong attention to detail and the ability to multitask effectively
in a fast-paced environment.
 Excellent organizational and time management skills to
prioritize tasks and ensure efficient kitchen operations.
 Ability to work collaboratively as part of a team, communicate
effectively, and take direction from superiors.
 Adherence to food safety and sanitation regulations,
maintaining a clean work area.
 Physical stamina and the ability to stand for long periods, lift
heavy pots or pans, and work in a hot and fast-paced kitchen
environment.