Cooks $18.00 - $25.00

Overview: This position assists Chefs in all food preparation both in banquets and a la carte service with minimal supervision.

Responsibilities

• Performs all duties toward the goal of providing excellent guest service in an efficient manner.
• Follows all policies, procedures and service standards.
• Prepares, sets-up, services, cleans up, restocks cook line and appropriate prep areas.
• Works kitchen stations
• Prepares soups, sauces, vegetables and starches.
• Monitors meat temperatures.
• Prepares seafood, poultry and meat entrees; broils steaks and seafood to quality standards.
• Works Chef action stations for breakfast, lunch and dinner meals periods while maintaining a smile and greet guests in a professional manner.
• Plans and leads other associates to complete assigned tasks accurately and on time with minimal supervision.
• Adheres to all sanitation requirements including but not limited to overall cleanliness, product rotation, temperature maintenance and logs, storage procedures and labeling, cooking requirements and handling techniques.
• Develops and maintains positive communication and teamwork with all co-workers and supervisors.
• Conducts themselves in a professional manner with the awareness that all actions and communications are within staffs view.
• Maintains appearance and uniform standards.
• Works quickly, efficiently, and safely with all kitchen equipment.
• Performs other duties as assigned.

Preferred Qualifications

• 3 years’ work experience in a professional kitchen.
• Associate Culinary Degree or Certificate in Culinary Arts from technical school.
• Comprehending and extending/converting recipes.
• Previous line or batch cooking experience.
• Superior comprehension of food preparation, professional kitchen equipment and knife skills.
• Ability to absorb large amounts of information in a short period of time.

Required Qualifications

• High School diploma
• Must be at least 18 years of age
• Possess food handlers card or obtain one within 30 days of hire
• Previous line or batch cooking experience.
• Knowledge of basic sanitation and kitchen equipment skills.
• Comprehending and extending/converting recipes.
• Ability to absorb large amounts of information in a short period of time.
• Ability to follow directions.
• Must be able to stand for long periods of time, approximately 8 to 10 hours.
• Ability to work in a hot environment for long periods of time, approximately 8 hours.
• Must be able to walk, lift and carry a minimum of 25 pounds.
• Must be able to bend, stretch, and reach for 8 hour shift.
• Ability to work days, nights, weekends, holidays