Address
Form of workPOSITION TITLE:Restaurant Cook
REPORTS TO: Sous Chef / Executive Chef / F&B Director
POSITION SUMMARY:
The Cook plans, preps, sets up and provides service in all areas of hot production of menus for restaurants and banquet functions.
DUTIES AND RESPONSIBILITIES:
• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef's instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
QUALIFICATIONS:
• 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 industry's best practices
• Food Handler Certified
REPORTS TO: Sous Chef / Executive Chef / F&B Director
POSITION SUMMARY:
The Cook plans, preps, sets up and provides service in all areas of hot production of menus for restaurants and banquet functions.
DUTIES AND RESPONSIBILITIES:
• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef's instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
- Other duties as assigned/required
QUALIFICATIONS:
• 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 industry's best practices
• Food Handler Certified
