Job Overview
Employment Type
Hourly
Compensation
Type:
Salary
Rate:
Range $47,000.00 - $63,400.00
Work Schedule
Day Shifts
Fixed Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Employee assistance program
Job Description
This job opportunity is with a well-established and reputable culinary organization that prioritizes excellence in food preparation, kitchen management, and customer satisfaction. The company operates within the restaurant industry and is committed to delivering high-quality menu items prepared with attention to detail, consistent standards, and a guest-first mindset. The establishment values a clean, safe, and sanitized kitchen environment, which aligns with current health and safety regulations. It fosters an environment where culinary professionals are encouraged to develop their skills, perform at their best, and contribute positively to the overall guest experience and operational success.
The role is for a... Show More
The role is for a... Show More
Job Requirements
- High school diploma or equivalent preferred
- Previous experience as a Cook IV or similar role
- Strong leadership and communication skills
- Knowledge of food safety and sanitation standards
- Ability to multitask and work in a fast-paced kitchen environment
- Reliable and punctual with a strong work ethic
- Ability to follow strict recipes and presentation standards
- Physical ability to stand for long periods and lift up to 50 pounds
Job Qualifications
- Must be able to speak, read and understand English
- Must be at least 18 years of age
- Must have experience and knowledge of kitchen equipment including knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, and other restaurant equipment
- Must be able to communicate clearly with managers, kitchen, and dining room personnel
- Ability to reach, bend, stoop and frequently lift up to 50 pounds
- Ability to work in a standing position for long periods of time
Job Duties
- Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and other kitchen equipment
- Assume full responsibility for the quality of products produced throughout the kitchen
- Lead production of culinary dishes for daily pre-shift meetings
- Help maintain culinary-related NPS and guest sentiment metrics
- Direct compliance with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures
- Ensure correct stock levels and back-up prep for all line stations
- Maintain a clean and sanitary kitchen including tables, shelves, burners, fryers, charbroilers, griddles, woks, saute tops, floors, walls, and refrigeration equipment
- Direct proper set-up, maintenance, restocking, cleanliness, and organization of the kitchen
- Ensure proper plate presentation and garnish set-ups
- Coach and correct cooks to improve performance
- Open and close the kitchen
- Ensure strict recipe adherence and dish quality
- Practice proper and safe food handling, storage, receiving, and rotation
- Attend all scheduled team meetings and bring suggestions for improvement
- Place and receive orders as directed
- Validate line readiness
- Conduct taste and sensory checks and correct items not within standards
- Ensure compliance with culinary uniform standards
- Work with management to address guest allergy issues
- Execute training shifts
- Leave informative daily logs
- Read production sheets, understand inventory and pars, and scale recipes
- Other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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