Job title: Cook
Reports to: Executive Chef
Job purpose
To accurately, efficiently and consistently prepare food product according to standardized recipes in an appealing and tasteful manner.
Responsibilities
- * Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- * Maintain sanitation, health, and safety standards in work areas.
- * Graciously and in a timely manner fulfill any guest special request when possible.
- * Complete all opening and closing checklists.
- * Refer to daily prep lists at the start of each shift for assigned duties.
- * Ensure that all prep stations are sufficiently stocked prior to start of shift.
- * Promptly report malfunctioning equipment to Executive Chef.
- * Follow kitchen procedures set forth by Executive Chef for reporting food shortages.
- * Follows recipes in detail adhering to portion sizes, cooking methods, and quality standards.
- * Stock and maintain sufficient levels of food product on line to assure smooth service during shift.
- * Portion food products prior to cooking according to standard portion sizes and recipe specifications.
- * Maintain a clean and sanitary work area.
- * Follow proper plate presentation and garnish based on standard recipes.
- * Handle, store, label, and rotate all products properly and in accordance to applicable state laws.
- * Close kitchen properly and follow closing checklist for kitchen stations.
- Assist other team members with closing procedures.
•* Attend all scheduled team member meetings and bring suggestions for improvement.
•* Perform other related duties as assigned by the Executive Chef.
Guest Relations
•* Be proactive and demonstrate a sense of urgency when dealing with guest concerns.
•* Is readily available and approachable to all guests.
•* Interact with guests on a frequent basis to obtain feedback about their experience.
•* Anticipate the needs of large groups or high profile guests in order to deliver flawless service.
Team Interaction
•* Encourage and build mutual respect and cooperation among team members.
•* Communicate effectively with all property team members.
•* Respond in a timely manner to all members of the Management Team.
•* Be professional and courteous towards team members at all times.
Company/Brand Policies & Procedures
•* Ensure that all brand standards are adhered to and that the brand culture is promoted within the department.
•* Adhere to safety policies and procedures to ensure a safe working environment for all team members.
Qualifications
•* High School diploma or equivalent.
•* Must have at least 1 year of line cook experience in similar size property.
•* Ability to perform job functions with attention to detail, speed and accuracy.
•* Ability to prioritize and organize.
•* Clear thinker, remaining calm and resolving issues using good, sound judgement.
•* Ability to follow directions thoroughly.
•* Ability to stand for long periods of time.
•* Able to professionally handle guest complaints.
•* Able to work effectively and efficiently with all departments.
•* Willing to work flexible hours to include weekends, holidays and late nights.
•* Maintain a professional appearance at all times.
•* Able to multitask and work in a fast paced environment.
•* MUST have a passion for providing “excellent” customer service dining experience.
*And any other job function deemed appropriate by management*