Overview Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests.
Responsibilities
Execution of all food production as determined by the Sous Chef through production sheets.
Practices a "clean as you go" work ethic and utilizes proper food handling techniques (i.e., wearing plastic gloves and proper uniform, including hat and clean kitchen towels).
Creates a positive guest employee experience. Smiles and is helpful and friendly.
Knowledge of cooking techniques such as cutting, dicing, baking, roasting, braising, grilling, and a high level of skillet/sauté work.
Knowledge of all kitchen equipment, including but not limited to adjusting thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, and steam kettles.
Ensuring the preparation station and the kitchen are set up and stocked.
Reads food orders from computer printouts, and prepares food items, according to established menu plans.
Communicates as needed with Lead Cook and Sous Chefs.
Requirements
High School Diploma or General Education Degree (GED); 2 years of previous high-volume line cooking experience and/or culinary degree.
Ability to multitask and problem solve.
Ability to stand, lift, bend, stoop, and throughout duration of shift.
Excel both independently and as part of a team.
Ability to perform tasks with accuracy, speed, and attention to detail.
Ability to work at a fast pace in an often crowded/noisy environment.
Numbers & Facts
Location
Bossier City
Skills
Cook Dishesunmatched
Detail Orientedunmatched
Food Productionunmatched
Multitaskingunmatched
Problem Solving Skillsunmatched
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