Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies.
Responsibilities:
Lead and manage the kitchen team, providing guidance and training as needed
Prepare and cook a variety of dishes, following established recipes and developing new ones
Collaborate with the Sous Chef and Executive Chef to develop menus and specials
Maintain a clean and organized kitchen, adhering to food safety and sanitation standards
Manage inventory and order supplies as needed
Ensure that all dishes are presented beautifully and served promptly
Sets up, clears and breaks down work station.
Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards.
Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.
Cleans working and storage areas, tools, equipment and floors as needed.
Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to Manager as they occur.
Supervises Kitchen staff to ensure guest satisfaction. Maintains and develops teamwork and open lines of communication with coworkers and supervisors. Treats Manager and coworkers with professional respect.
Controls waste and maintain food cost.
Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation.
Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service.
Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
Qualifications:
Minimum of 5 years of experience as a cook in a professional kitchen
Strong leadership and team management skills
Excellent culinary skills and ability to prepare dishes to a high standard
Knowledge of food safety and sanitation regulations
Ability to work in a fast-paced and high-pressure environment
Strong communication and organizational skills
Flexibility to work evenings, weekends, and holidays as needed
