SUMMARY

Responsible for providing culinary delights to our guests. The successful candidate will be able to provide guest satisfaction in our restaurant by providing high quality food in a timely, efficient, sanitary, and very consistent manner.

DUTIES & RESPONSIBILITIES

• Prepares food items exactly according to the recipe every time.
• Use measuring devices and scales to control food costs.
• Follows recipes, portion controls and presentation specifications as set by the Lead Cook.
• Ensures proper recipe procedures to maintain a high quality and consistent product.
• Keeps updated on any recipe changes.
• Cleans and maintains workstation while practicing exceptional safety, sanitation, and organizational skills.
• Checks to see that all food items are covered, rotated, stored properly, and is dated.
• Ensures all food meets the standard of excellence.
• Has understanding and knowledge of how to properly use and maintain all equipment within the kitchen.
• Assumes 100% responsibility for the quality of products served.
• Track and report any food waste, breakage, or transfers between departments.
• Able to communicate with Prep Cooks, Dining Attendants, and other restaurant employees.
• Be aware of food allergies and able to prepare food for guests with food allergies or intolerances.
• Follows opening and closing duties as directed.
• Identify guest needs and respond proactively to all their concerns.
• Periodic cleaning projects.
• Maintains a teamwork effort.
• Other duties as assigned.

REQUIRED KNOWLEDGE, SKILLS & ABILITIES

• Must be able to take direction and work within a team environment.
• Must have problem solving abilities, be self-motivated and organized.
• All line cooks must be able to work calmly and effectively under pressure.
• A commitment to quality customer service is a requirement.

EDUCATION and/or EXPERIENCE

• High School diploma or equivalent is preferred.
• Six (6) months prior prep cooking or line cook experience is preferred.
• Must be 18 years or older.