Use restaurant cooking experience and Food Safety Certification to prepare, organize, and serve quality food under established kitchen procedures.
The Cook prepares food products as directed while maintaining quality food service at all times. This position handles mise en place, high-volume production, storage rotation, and kitchen equipment cleaning. Effective communication supports coordination with appropriate operational departments.
Key Responsibilities: Prepare and cook food products according to direction
Prepare garnishes, sauces, dishes, and cutlery
Clean kitchen equipment under health and safety procedures
Store and rotate labeled food and beverage products
Communicate with appropriate operational departments
Requirements: Experience as a restaurant cook or prep cook
Food Safety Certification is required
Recognized cooking school certificate
Ability to work independently and within a team
Excellent written and verbal communication skills
Bring restaurant cooking experience, organized mise en place, and dependable communication to a quality-focused food service position.