Cooks $20 per hour

Overview: This position assists Chefs in all food preparation both in banquets and a la carte service with minimal supervision.

Responsibilities:

• Performs all duties toward the goal of providing excellent guest service in an efficient manner.


• Follows all policies, procedures and service standards.

• Prepares, sets-up, services, cleans up, restocks cook line and appropriate prep areas.


• Works kitchen stations

• Prepares soups, sauces, vegetables and starches.


• Monitors meat temperatures.


• Prepares seafood, poultry and meat entrees; broils steaks and seafood to quality standards.


• Works Chef action stations for breakfast, lunch and dinner meals periods while maintaining a smile and greet guests in a professional manner.

• Plans and leads other associates to complete assigned tasks accurately and on time with minimal supervision.


• Adheres to all sanitation requirements including but not limited to overall cleanliness, product rotation, temperature maintenance and logs, storage procedures and labeling, cooking requirements and handling techniques.


• Develops and maintains positive communication and teamwork with all co-workers and supervisors.


• Conducts themselves in a professional manner with the awareness that all actions and communications are within staffs view.


• Maintains appearance and uniform standards.


• Works quickly, efficiently, and safely with all kitchen equipment.


• Performs other duties as assigned.

Preferred Qualifications:

• 3 years’ work experience in a professional kitchen.


• Associate Culinary Degree or Certificate in Culinary Arts from technical school.


• Comprehending and extending/converting recipes.


• Previous line or batch cooking experience.


• Superior comprehension of food preparation, professional kitchen equipment and knife skills.


• Ability to absorb large amounts of information in a short period of time.

Required Qualifications:

• High School diploma


• Must be at least 18 years of age


• Possess food handlers card or obtain one within 30 days of hire


• Previous line or batch cooking experience.


• Knowledge of basic sanitation and kitchen equipment skills.


• Comprehending and extending/converting recipes.


• Ability to absorb large amounts of information in a short period of time.


• Ability to follow directions.


• Must be able to stand for long periods of time, approximately 8 to 10 hours.


• Ability to work in a hot environment for long periods of time, approximately 8 hours.


• Must be able to walk, lift and carry a minimum of 25 pounds.


• Must be able to bend, stretch, and reach for 8 hour shift.


• Ability to work days, nights, weekends, holidays