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Kitchen Jobs in Farmington, UT

Cook

Twigs Bistro and Martini bar

Farmington, UT

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JOB DETAILS
SKILLS
Analysis Skills, Cook Dishes, Detail Oriented, English Language, FIFO, Follow Through, Food Flavor, Food Production, Food Quality, Food Safety, Leadership, Lift/Move 50 Pounds, Multitasking, Portion Control, Problem Solving Skills, Product Management, Regulations, Restaurant, Safety Standards, Safety Training, Sanitation, Team Player, Time Management, Training/Teaching
LOCATION
Farmington, UT
POSTED
1 day ago
Job Type

Part-time

Description

Job Title: Cook

Reports to: Executive Chef, Sous Chef, Supervisors

FLSA Status: Hourly Variable - Non-Exempt

Job Summary:
  • Must be in good physicalcondition and be able to work on their feet for extended periods of time, in a fast paced, sometime stressful environment. Must be able to lift 50 lbs. On a regular basis. Must demonstrate proper safe lifting techniques at all times.
  • Must set high standards in areas of professional appearance, demonstrate self-confidence, enthusiasm, and energy using leadership by example. Must manage adhere to all Twigs policies.
  • Must assist Chef and Sous Chef in teaching team members new and old, proper and safe use of equipment, Chemicals, Knives, Cooking procedures, food storage, food safety, and sanitation.
  • Must demonstrate a communication style that is firm but fair when dealing with team members, quick to solve guest problems in a friendly manor, consistently calm and helpful when communicating with service staff.

Daily Responsibilities:
  • Must follow all plating and presentations with all appropriate garnishes and components.
  • Arrange knives safely, away from cutting board
  • Keep work area free of clutter
  • Gather utensils and equipment for station.
  • Finish prep list from morning.
  • Must ensure that the fryer, broiler, griddle, salamander, oven, and steam table are on and up to temp for appropriate business levels
  • Make sure dinner breakdown is completely put away and proper.
  • Assist other areas as needed or when directed to do so. WE ARE A TEAM.
  • Maintain cleanliness, orderliness and safety standards during shift.
  • Wipe down and sanitize work area.
  • Turn off equipment at the end of your shift
  • Ensure that all food is properly covered and put away.
  • Check with Chef or supervisor before leaving.
  • Remember to punch out! In uniform! Daily!

Essential Requirements
  • Must be able to read, speak and communicate in English.
  • Must be willing to work weekends, holidays, overtime or whenever our business levels dictate.
  • Must have culinary experience.
  • Must have good follow through.
  • Must share the vision and support of the Twigs' management team.
  • Must be able to cook fast enough to keep up with the pace of service.
  • Must have knowledge of the health and sanitation standards set by RHD.
  • Must have food safety and sanitation training that meet the Regional Health District standards.
  • Must be effective in daily organization, planning, and time management.
  • Must be calm and organized when busy and willing to work as part of a team.

Personality Expectations:
  • Must possess a positive, enthusiastic attitude.
  • Must have excellent listening skills.
  • Must be good at problem solving.
  • Must share the vision of success, change, and continued improvement that will make our restaurant successful.
  • Must be detailed orientated.
  • Must be able to multi-task.
  • Must be able to take constructive criticism.

Communication Expectations:
  • Let management know of any product that needs to be ordered or utilized.
  • Communicate any problems, concerns, opportunities, or frustrations to management (don't let problems fester) as soon as possible.
  • Communicate with service staff on any items on the menu that we are low on or out of.
  • Communicate any schedule requests in advance.
  • Communicate with service team to ensure food goes to our guests... hot and prepared properly.
  • Must be a leader and problem solver in the kitchen. Must communicate in a harmonious, positive manner with all kitchen and service members.
  • Must display a sense of urgency when dealing with Guest problems.

Sanitation and Safety Expectations:
  • Will adhere to all rules, laws, and regulations as issued and mandated by the Regional Health District.
  • Will manage food storage, "first in first out" to ensure highest quality of food at all times.
  • Will wear a chefs hat any time they are on the front line or when on a buffet
  • Will ensure that sanitizer buckets are being used and are changed as is necessary.
  • Will ensure that gloves are worn when cooks are handling raw meats, and when they are handling foods, which will not be cooked before being served.
  • Will work with kitchen team to prevent cross contamination on cutting boards and in food storage areas on the line.
  • Will report all safety violations and concerns to management.
  • Will immediately report any type of accident to management.
  • Know where the MSDS book is located and where all emergency exits are located

Standards of Food Production:
  • Food Quality
  • Presentation appealing
  • Temperature proper - Hot food hot - Cold food cold
  • Foods fresh with high quality ingredients
  • Food flavorful and well-balanced
  • Portion appropriate and consistent
  • Good perceived value
  • Prepared as requested
  • Hot food is a priority to get to the guest
  • Food needs to have the WOW factor - Exceeds our guest's expectations
  • Consistently use accurate presentations, standardized recipes and portion control tools, using menu analysis as a guide
  • Timing Standards
  • Lunch 10 Minutes
  • Dinner:
  • App 8 Minutes
  • Entrée 16 Minutes
  • Dessert 4 Minutes

About the Company

T

Twigs Bistro and Martini bar

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