Job Description
COMPANY: The Canopy Restaurant.
REPORTS TO: Executive Chef.
RESPONSIBILITIES:
- Leads line cooks, delegates tasks, and ensures high-quality food preparation.
- Prepares proteins, vegetables, sauces, and garnishes while plating to specification.
- Ensures compliance with health regulations, including proper food storage, temperature monitoring, and cleaning procedures.
- Trains new cooks on kitchen equipment, cooking techniques, and food safety standards.
- Manages stock, checks in orders, and minimizes waste.
- Acts as the contact point between Back of the House staff and Front of the House.
- Ensures food is served in accordance with safety standards (e.g. proper temperature).
REQUIREMENT & SKILLS:
- Understanding of hygiene and food safety rules.
- Experience as a line cook, with proven proficiency in various cooking techniques.
- Ability to stand for long periods, work in a fast-paced environment, and lift up to 40 pounds.
- Availability to work various shifts, including weekends.
- Strong organizational, communication, and interpersonal skills.
- Deep understanding of professional kitchen operations and food prep.
- Ensures consistent quality and plating.
- Ability to remain calm and professional in a fast-paced work environment.
- Must have reliable transportation.
EXPERIENCE:
- Restaurant experience: 1 - 2 years (Required).
EDUCATION:
- High school graduate or G.E.D. equivalent.
- Degree in hospitality or restaurant management is a plus.
BENEFITS:
- Medical, dental, and vision.
- Critical illness.
- Accidental coverage.
- Voluntary life.
- 401(k).
Skills
Communication Skillsunmatched
Cook Dishesunmatched
Food Presentationunmatched
Food Safetyunmatched
High School Diplomaunmatched
Interpersonal Skillsunmatched
Lift/Move 40 Poundsunmatched
Maintain Complianceunmatched
Organizational Skillsunmatched
Plating Processesunmatched
Regulatory Complianceunmatched
Restaurantunmatched
Safety Standardsunmatched
Waitressingunmatched
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