Cook- The Carriage House

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.  The employee must be in uniform gear including NONSLIP sneakers during work hours.  Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus