Responsibilities
Cooking food: Quickly and accurately cooking dishes to order as they come in from the ticket system. Executing cooking techniques like grilling, frying, sauteing, or baking to prepare menu items according to recipes
Quality control: Ensuring food is cooked to the correct temperature and quality standards
Plating: Arranging cooked food aesthetically on plates according to presentation standards
Station preparation: Setting up designated cooking station with necessary equipment, ingredients, and supplies. Stocking inventory appropriately
Ingredient prepping: Chopping, slicing, and measuring ingredients as needed for cooking
Communication: Effectively communicating with other kitchen staff, including the chef, sous chef, and expeditor, to coordinate orders and ensure smooth service
Sanitation and cleanliness: Maintaining a clean and organized workstation, following proper food safety procedures, and cleaning equipment after use
Adaptability: Working efficiently under pressure in a fast-paced kitchen environment
Answer, report, and follow the executive or sous chef’s instructions
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Requirements
Proven cooking experience, including experience as a Line Chef, Restaurant Cook, or Prep Cook
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Strong knife skills
Accuracy and speed in executing assigned tasks
Familiar with industry best practices
Ability to work in a fast-paced environment and handle pressure
Interested candidates should apply with a resume detailing their experience and qualifications. We look forward to welcoming a new member to our team who is passionate about culinary arts and delivering an exceptional dining experience to our patrons.
