-Efficiently prepare all food items as directed by supervisor and to the company specifications, with minimal supervision from management needed.
-Be able to identify all ingredients from the menu.
-Ability to perform multiple stations as needed during their shift.
-Proficient on stations in both the banquet and restaurant kitchens.
-Intermediate to strong understanding of various cooking methods, ingredients, equipment and procedures.
-Ability to perform opening and closing duties of the kitchen, with direction from supervisor.
-Be able to execute soups and sauces with some supervision.
-Be able to follow recipe cards and prep lists accurately.
-Identify and inspect all food products daily for quality
-Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
-Requisition food items as needed.
-Safely and properly use all culinary equipment.
-Communicate regarding food timing to restaurant and/or banquet staff to ensure guest satisfaction.
-Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
-Ability to perform job functions with good attention to detail, speed and accuracy.
-Be able to mentor and coach Cook 3’s to complete their job functions.
-Set up assigned work station with required mise en place, tools equipment and supplies according to standards.
-Maintain safety, hygiene and cleanliness in and around the kitchen, meeting Health Department and OSHA standards.
-Attend all department meetings and company trainings.
