The Cook 1 role reflects the passion and ambition for great authentic food in both restaurant and banqueting settings in a dynamic team environment.
RESPONSABILITIES
- Responsible for executing a la minute cooking techniques in a plated restaurant environment, able to execute “on the line” cooking as part of a brigade.
- Prepping, preparing and executing food services in a banquet or event operation.
- Final assembly of dishes including the cooking, seasoning, and plating of ingredients.
- Ensuring stations are stocked, prepped and properly set up for service periods.
- Ensure food production is of high quality and accurately timed in an a la carte restaurant environment.
- Responsible for the preparation of ingredients, recipes, and designated preparations according to kitchen guidelines and standards.
- Ensuring proper storage of food, equipment, and supplies, from their arrival into the kitchen until their intended use.
- Aiding chefs and culinary colleagues in production of food items.
- Follow and practice proper food handling procedures while maintaining cleanliness of workstations and the kitchen areas.
- Perform other kitchen duties as assigned.
- Aid in coordination of prep work across different service and kitchen output.
- Using kitchen tools and equipment, safely and properly.
- Coordinate with front of house colleagues for seamless guest experience.
QUALIFICATIONS
- Must be available to work a variety of shifts, including mornings, evenings, and/or weekends.
- Ability to effectively communicate with colleagues, organizational skills, and attention to detail.
- Able to stand or walk for extended periods of time (8 hours) and lift at least 50 lbs.
- Understanding of kitchen operations, health and safety rules, food safety, knife skills and a passion for food service and hospitality.
- Ability to work in a team workplace and to work independently.
- Ability to work under pressure and possess strong time management skills.
- Formal culinary training (1- or 2-year college or culinary school program, work skills program) OR on the job experience at hotels or restaurants with comparable culinary operations.