Restaurant Cook

Job Description

Job Description

SPECIFIC DUTIES AND RESPONSIBILITIES

·         Preparing a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment

·         Assumes 100% responsibility for quality of products served

·         Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

·         Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period

·         Portions food products prior to cooking according to standard portion sizes and recipe specifications

·         Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment

·         Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating

·         Follows proper plate presentation and garnish set up for all dishes

·         Handles, stores, and rotates all products properly

·         Assists in food prep assignments during off-peak periods as needed

·         Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen

·         Attends all scheduled employee meetings

·         Performs other related duties as assigned by the department Manager/Supervisors

REQUIREMENTS

·         Minimum 2 years of experience in kitchen preparation and cooking

·         Must be able to communicate clearly with managers, kitchen and dining room personnel

·         Be able to reach, bend, stoop and frequently lift up to 50 pounds

·         Be able to work in a standing position for long periods of time (up to 8 hours)

·         Must be able to follow printed recipes and plate specifications

·         Must maintain personal hygiene in accordance to Florida Health Department standards for Food Service Employees

·         Must have experience in a busy kitchen, knife skills, ability to read and follow recipes, culinary education is recommended, able to work as part of a team

·         Must be able to work any day or night of the week

·         Must be able to take direction

·         Pay is commensurate with experience