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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Paid holidays
Training and Development
Job Description
This job opening is for the position of Cook I within the Food and Beverage Operations department of a reputable full-service restaurant. The restaurant is committed to delivering high-quality dining experiences by diligently preparing and serving food items that meet stringent standards of taste, presentation, and safety. The establishment values professionalism, teamwork, and adherence to culinary best practices, ensuring that every dish served meets customer expectations. Known for its dynamic kitchen environment and dedication to culinary excellence, this restaurant is a place where employees are empowered to hone their skills and grow within the culinary field. The role of Cook... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 3 years of experience in a full-service restaurant
- Ability to lift up to 75 pounds
- Ability to stand for long periods (up to 8 hours)
- Good verbal and written communication skills
- Ability to follow recipes and safety protocols
- Ability to work in a team environment
- Adherence to kitchen hygiene and sanitation standards
Job Qualifications
- Culinary studies preferred
- A minimum of 3 years of experience in a full-service restaurant
- Verbal and written communication skills essential
- Ability to read, speak, and understand English language to interpret kitchen tickets, recipes, safety, and OSHA compliance training
- Ability to remember, recite, and promote various menu items
- Good teamwork approach to daily tasks
Job Duties
- Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment
- Assume 100% responsibility for quality of products served
- Know and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures
- Stock and maintain sufficient levels of food products at line stations to assure smooth service
- Portion food products prior to cooking according to standard portion sizes and recipe specifications
- Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment
- Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
- Follow proper plate presentation and garnish setup for all dishes
- Assist in food prep assignments during off-peak periods
- Assist in receiving products and stock/replenish items correctly as needed
- Record temperature of food items, equipment, and storage products on appropriate logs
- Close the kitchen properly and follow the closing checklist for kitchen stations
- Attend all scheduled employee meetings and bring suggestions for improvement
- Perform other related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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