Your responsibilities as a cook will include but are not limited to, the following.
- Prepare ingredients for cooking, including washing, peeling, cutting, and chopping.
- Cook food items according to prescribed recipes and quality standards.
- Ensure that all dishes are prepared and served on time.
- Maintain cleanliness and sanitation standards in the kitchen area.
- Monitor food stock levels and replenish supplies as needed.
- Assist with inventory management and ordering supplies.
- Collaborate with kitchen team members to ensure smooth operation of the kitchen.
- Follow proper food safety procedures and regulations.
- Adhere to all company policies and procedures.
- Meet with the Chef de cuisine/Sous Chef to review assignments, anticipated business levels, and changes and inform the Sous Chef of any shortages before the item runs out.
- Return all food items to the proper storage areas.
- Rotate all returned products.
- Wrap, cover, label and date all items being put away.
- Straighten up and organize all storage areas.
- Clean and wipe down food prep areas, reach-ins/walk-ins, and shelves.
- Any other responsibilities connected and ancillary to the job function assigned by the supervisor/ head chef.
Requirements:
- Previous experience (2+ years) working as a line cook or in a similar role.
- Proficiency in using kitchen equipment and utensils.
- Flexibility to work any shift (morning, afternoon, evening or night shifts)
- Strong knowledge of food preparation techniques and cooking methods.
- Ability to work well under pressure in a fast-paced environment.
- Excellent organizational and multitasking skills.
- Attention to detail and accuracy.
- Ability to work with minimal supervision
- Flexibility to work evenings, weekends, and holidays.
- Certification in food handling and safety (preferred).
Physical Requirements
- Ability to stand for extended periods.
- Ability to lift and carry heavy objects (up to 50 lbs).
- Ability to withstand high temperatures in the kitchen environment.
