Cook

Summary:

Responsible for communicating with front of the house personnel to provide a dining experience that meets or exceeds each guest’s expectations. Observes each guest to ensure they are satisfied with the food, beverage and service, responds to additional requests. Responsible for overall staff performance including morale, shopper reports, punctuality, and/or disciplinary issues. Responsible for maintaining a clean, safe and organized work place as noted on walk-throughs, checklists, and in compliance with all state, local and federal codes and regulations in Employee Handbook and Acknowledgements.

Essential Duties and Responsibilities:

• Seeking Experienced Line Cooks, Must be able to Work Nights and Weekends.
• Minimum 1 Year Experience Preferred in High Volume Restaurant(s).
• Should Possess Adequate Knife Skills.
• Must Comply with ALL Food Preparation Procedures.
• Responsible for Ensuring the Safety of all Food Served & Stored in the Restaurant.
• Label, Date, and Rotate ALL Food Products to Ensure they are Fresh & Safe.
• Keeping "Work" area Clean while Following ALL Check-Lists such as Sidework/Prep List(s)
• Maintaining Equipment Such as Coolers, Stoves, Ovens, by Utilizing Proper Care & Cleaning.
• Must Work Well in a Fast-Paced Environment & Team Setting.
• Manage all Service Systems to Safeguard Property.
• Assist internal and external guests, place requests, and answer inquiries in a friendly manner.
• Ensuring guest(s) needs and requests are met within designated time standards.
• Follow ALL proper measures to ensure personal, employee & guest safety and health.

Qualifications:

• FOOD HANDLER CERTIFICATIONS
• 1-2 years in full – service restaurant, hospitality mentality, team player.

Physical Requirements:

• Prolonged periods of standing and walking
• Must be able to lift, balance, and carry up to 40 pounds