Job title: Cook
Reports to: Executive Chef
Job purpose
To accurately, efficiently and consistently prepare food product according to standardized recipes in an appealing and tasteful manner.
Responsibilities
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Maintain sanitation, health, and safety standards in work areas.
• Graciously and in a timely manner fulfill any guest special request when possible.
• Complete all opening and closing checklists.
• Refer to daily prep lists at the start of each shift for assigned duties.
• Ensure that all prep stations are sufficiently stocked prior to start of shift.
• Promptly report malfunctioning equipment to Executive Chef.
• Follow kitchen procedures set forth by Executive Chef for reporting food shortages.
• Follows recipes in detail adhering to portion sizes, cooking methods, and quality standards.
• Stock and maintain sufficient levels of food product on line to assure smooth service during shift.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary work area.
• Follow proper plate presentation and garnish based on standard recipes.
• Handle, store, label, and rotate all products properly and in accordance to applicable state laws.
• Close kitchen properly and follow closing checklist for kitchen stations. Assist other team members with closing procedures.
• Attend all scheduled team member meetings and bring suggestions for improvement.
• Perform other related duties as assigned by the Executive Chef.
Guest Relations
• Be proactive and demonstrate a sense of urgency when dealing with guest concerns.
• Is readily available and approachable to all guests.
• Interact with guests on a frequent basis to obtain feedback about their experience.
• Anticipate the needs of large groups or high profile guests in order to deliver flawless service.
Team Interaction
• Encourage and build mutual respect and cooperation among team members.
• Communicate effectively with all property team members.
• Respond in a timely manner to all members of the Management Team.
• Be professional and courteous towards team members at all times.
Company/Brand Policies & Procedures
• Ensure that all brand standards are adhered to and that the brand culture is promoted within the department.
• Adhere to safety policies and procedures to ensure a safe working environment for all team members.
Qualifications
• High School diploma or equivalent.
• Must have at least 1 year of line cook experience in similar size property.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize and organize.
• Clear thinker, remaining calm and resolving issues using good, sound judgement.
• Ability to follow directions thoroughly.
• Ability to stand for long periods of time.
• Able to professionally handle guest complaints.
• Able to work effectively and efficiently with all departments.
• Willing to work flexible hours to include weekends, holidays and late nights.
• Maintain a professional appearance at all times.
• Able to multitask and work in a fast paced environment.
• MUST have a passion for providing “excellent” customer service dining experience.
*And any other job function deemed appropriate by management*
