Cook Drafting Table

Position Summary: The cook is responsible for preparing all food items, based on standardized recipes, for all F&B outlets. Line Cooks also monitor portions, manage inventories and responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Our Team Members Receive:

1. Above Industry standard pay for all positions
2. Medical, Dental, Vision Insurance available for all Team Members
3. Paid vacation for full time BOH staff
4. Growth Opportunities to those that want to move up in the ranks in all departments - we LOVE to promote from within
5. 401k with company match for ALL Team Members (We match up to 4% of your income with NO Vesting schedule!)

Job Tasks

• Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures
• Season and cook food according to recipes
• Prep all ingredients for our scratch kitchen
• Appropriate presentation and quality of dishes
• Estimate expected food consumption based on previous trends and developments
• Inventory and properly store date and rotate food items
• Organize food storage and kitchen equipment
• Clean, clean, clean
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs
• Coordinate timing of food production activities
• Set up and stocking stations with all necessary supplies
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safety and efficiently
• Clean and maintain station in practicing good safety and sanitation

• Customer Service: Every order is handled with a high level of professionalism and any customer complaints are dealt with quickly and efficiently. This requires a practical knowledge of industry best practices and customer service.
• Communication: This position requires a commitment to details both verbally and non-verbally, therefore, the Line Cook must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction.
• Interpersonal Relationships: Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.
• Leadership and Conflict Management: Must understand motivational management techniques and lead coworkers using good judgement, tact and initiative through strict adherence to directions given by superiors.
• Problem Solving: Must immediately recognize potential areas of conflict and adhere to current practices and processes to maintain quality of products and services provided to the customers.
• Quality Control and Priority Assessment: Determine how to best achieve the goal of not only meeting the restaurants specifications regarding presentation of all food prepared, but exceeding the outlined commitment to quality.
• Performing General Physical Activities: The Line Cook must perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing,