Cook

SUMMARY This individual prepares, cooks, and presents various food items according to established recipes and standards. This position demands a strong culinary background, attention to detail, and the ability to work effectively in a fast-paced environment while adhering to food safety and quality guidelines. ESSENTIAL FUNCTIONS: • Prepare and cook a wide range of food items, including starters, side dishes, sauces, and desserts, following recipes and portion guidelines. • Monitor and maintain the quality, taste, and presentation of food products to meet the Company's high standards. • Collaborate with other team members, such as Slicers and Chefs, to ensure a smooth production flow and timely completion of orders. • Adhere to food safety and hygiene regulations, including proper handling, storage, and disposal of ingredients. • Ensure equipment and utensils are clean, well-maintained, and properly used. • Participate in product development initiatives, providing input on new recipes, ingredients, and cooking techniques. • Contribute to maintaining a clean and organized kitchen area, including cleaning workstations, utensils, and cooking equipment. • Assist in inventory management by accurately recording stock levels and assisting with ingredient orders as needed. • Follow proper labeling, dating, and rotation practices to prevent waste and ensure the use of fresh ingredients. • Support a positive and collaborative work environment by communicating effectively with colleagues and supervisors. • Maintain a high level of professionalism and adhere to company policies and procedures. • Practice proper grooming, personal hygiene and use safety equipment • Help where needed to ensure all kitchen areas are ready for service • Notify team lead, lead hand, or manager of any maintenance repairs need or unsafe conditions • Train new cooks and other team members in the hot kitchen • Be diligent, punctual, and reliable • Perform other duties as assigned EDUCATION/EXPERIENCE REQUIREMENTS: High School Diploma required Culinary certification preferred Minimum 1 year of experience as a Cook or Chef QUALIFICATIONS: Strong knowledge of food preparation techniques, kitchen equipment, and cooking methods. Understanding of food safety principles and adherence to sanitation guidelines. Ability to work efficiently in a fast-paced environment, maintaining attention to detail and accuracy. Ability to work well under pressure and deadlines Good interpersonal skills Ability to demonstrate a complete understanding of the required menus Ability to stand for long periods Ability to read, write, and speak in English Good knowledge of HACCP Ability to handle pressure in a fast-paced environment