Cook/Chef

Job Description

Duties and responsibilities

Planning meals and recipes

Procuring ingredients

Storing prepared and unprepared food items and maintaining an inventory

Preparing for food service

Upholding health and safety standards and regulations in the kitchen

Cooking or assembling various dishes or components of dishes

Plating dishes

Cleaning their workstations

Liaising with other kitchen staff, service staff, management

Researching the latest food trends and culinary innovations

Culinary Skills: Proficiency in a variety of cooking techniques and methods.

Attention to Detail: Meticulousness in following recipes, measuring ingredients, and maintaining kitchen cleanliness.

Food Safety: A strong understanding of food safety, sanitation principles, and proper food handling techniques.

Communication and Teamwork: Effective communication skills to coordinate with other kitchen staff and management.

Physical Stamina: The ability to stand for long periods, work in high-temperature environments, and lift moderate weights.

Organizational Skills: Strong ability to manage tasks, time, and ingredients in a fast-paced environment.

Attitude: A positive, calm demeanor, and a professional attitude

Cook Job Responsibilities:

Pleases customers with a pleasant dining experience.

Serve meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.

Attends to the details and presentation of each order.

Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.

Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.

Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.

Stores leftovers according to established standards.

Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.

Assists with receipt of deliveries.

Contributes to daily, holiday, and theme menus in collaboration with supervisor.

Ensures smooth operation of cafeteria services during absence of supervisor.

Maintains cleanliness and sanitation of equipment, food storage, and work areas.

Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.

Listens to customer complaints and suggestions and resolves complaints.

Implements suggestions within parameter of position and refers more complex concerns to supervisor.

Cook Qualifications/Skills:

Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment

Adaptability

Customer service

Oral communication

Teamwork

Developing budgets

Self-motivated

High energy Level

Multi-tasking

Education, Experience, and Licensing Requirements:

Minimum two (2) years of restaurant cooking experience to include food preparation

Current SERVSAFE

Comfortable using a computer, navigating Windows, Microsoft Office, and Outlook Email

High school diploma or GED

Full-time