FT - Cook

 Schedule: Tuesday - Saturday, 11am to 8pm

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As a cook, your primary responsibility will be the preparation menu items per standardized recipes, under the supervision of more experienced cooks. Cooks must also demonstrate an eagerness to learn and to do what’s best for the team.  

GENERAL SUMMARY:

The Cook is responsible for the preparation of all food items as per standardized recipes as well as coaching junior cooks to learn and grow.  Demonstrates eagerness to learn and to do what’s best for the team.  

Food Preparation 

• Prepares most soups, stocks, sauces with minimal supervision; able to boil, braise, and roast items as per standardized recipes with minimal supervision.  
• Able to work at least two cook stations accurately and in a clean and sanitary.
• Keeps work station clean while producing items with minimal supervision
• Works in a clean work station while producing prep items with some supervision.
• Creates menu items with suggestions from senior cook or Chef

Safety

• Resolves safety concerns with Chefs and offers ideas to better operate a safe kitchen.
• Maintains assigned work station in a safe and sanitary condition.
• Maintains acceptable standards of personal hygiene and complies with department dress code.

Learning and Development 

• Often has ideas to improve culinary operations and shares them appropriately, though may not yet be able to solve problems by themselves
• Attends pre-shift discussions and also helps with ideas to help with shift execution
• Takes in and incorporates feedback to learn and grow skills.
• Acts with a focus on the needs of the team

Other Responsibilities

• Other job duties as assigned by the Chef
• May be asked to offer support in dishwashing if needed

QUALIFICATIONS:

1. Ability to communicate effectively in English, including following instructions and asking for clarification.  Able to perform simple arithmetic, measurements, and conversions.
2. A minimum of three years of experience as a cook in a hotel, restaurant, club, or similar institution is strongly preferred
3. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards.
4. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

 Must be able to stand or walk for up to 8 hours per day. Must be able to bend, stoop, and stretch frequently throughout the day. Moderate to heavy physical effort is needed infrequently. Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. Must be able to lift up to 50 lbs. independently. May be exposed to extreme temperatures (freezers and stove-range burners) for short periods of time. May be exposed to industrial cleaning chemicals. Must be able to see, hear, and communicate with others.