Cook

Cook Reports To Kitchen Manager/ Executive Chef Job Summary Organize mise en place for service stations that includes food, tools, paper-goods, plateware, towels and cooking equipment. Assist team with prep projects throughout the day. Maintain quality and consistency through cooking, wrapping rotis, plating and heating sides, SEASONING PROPERLY, and be a leader amongst the team. Responsibilities Promote, work, and act in a manner consistent with the values of Bridgetown Roti. Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Responsible for the quality of products served. Stocks and maintains sufficient levels of food products at line stations to support a smooth service period. Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures. Season and cook food according to recipes. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Follow proper plate presentation and garnish set up for all dishes. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Assists in food prep assignments during off-peak periods as needed. Substitute for or assist other cooks during emergencies or rush periods. Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen. Attend all scheduled employee meetings and offer suggestions for improvement. Requirements High school diploma or equivalent Prior experience in a customer service or food service role preferred Excellent communication and interpersonal skills Ability to work in a fast-paced environment Strong attention to detail Ability to work a flexible schedule, including evenings and weekends Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, smokers or smoke ovens), cutting machinery Physical Demands Ability to stand for extended periods of time Ability to lift up to 25 pounds Ability to bend, stoop, and reach Benefits Flexible scheduling Employee discounts Opportunities for advancement #J-18808-Ljbffr