Cook

.Prepares sufficient quantities of food product in accordance to production plan or forecast needs.

• Utilizes whole food products eliminating any waste.
• Maintains overall cleanliness and sanitation standards in assigned areas.
• Alerts Chef or supervisor of any equipment breakdowns, food overages, or shortages in a timely manner
• Requisitions inventory and receives supplies as necessary for daily production.
• Ensures proper storage of food items, wraps, dates, and rotates food items.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Requirements

Required: High school diploma or general education degree (GED); one to two years of related experience, preferably high-volume restaurant experience.

Communication and Teamwork: Understanding the various cooking methods (grilling, flat top, frying, etc.) and the ability to execute them effectively.

Food Safety and Sanitation: Knowledge of proper food handling procedures, hygiene practices, and sanitation regulations.

Knife Skills: Proficiency in using various cutting tools and techniques.

Communication and Teamwork: The ability to effectively communicate with other kitchen staff and work collaboratively.

Physical Stamina: The ability to stand for extended periods and handle the physical demands of a kitchen environment.

Problem-solving and Time Management: The ability to work under pressure, prioritize tasks, and solve problems as they arise. Attention to Detail: The ability to follow recipes carefully and maintain a high standard of food quality.

Adaptability: The ability to adapt to changing situations, work with different types of cuisine, and learn new techniques.