Cook

Responsibilities

• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
• Responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report, and follow the executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• You may need assistance washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc.

• Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with the industry’s best practices
• Knowledge of all chemicals used in the building
• Comfortable standing for extended periods, able to lift up to 50 lbs. and continuously bend, reach and twist
• Must be at least 18 years old
• Culinary school diploma a plus