Cook

Cook

Must be in good physical condition and be able to work on their feet for extended periods of time, in a fast paced, sometime stressful environment. Must be able to lift 50 lbs. On a regular basis. Must demonstrate proper safe lifting techniques at all times. Must set high standards in areas of professional appearance, demonstrate self-confidence, enthusiasm, and energy using leadership by example. Must manage adhere to all Twigs policies. Must assist Chef and Sous Chef in teaching team members new and old, proper and safe use of equipment, Chemicals, Knives, Cooking procedures, food storage, food safety, and sanitation. Must demonstrate a communication style that is firm but fair when dealing with team members, quick to solve guest problems in a friendly manor, consistently calm and helpful when communicating with service staff.

Must follow all plating and presentations with all appropriate garnishes and components. Arrange knives safely, away from cutting board. Keep work area free of clutter. Gather utensils and equipment for station. Finish prep list from morning. Must ensure that the fryer, broiler, griddle, salamander, oven, and steam table are on and up to temp for appropriate business levels. Make sure dinner breakdown is completely put away and proper. Assist other areas as needed or when directed to do so. WE ARE A TEAM. Maintain cleanliness, orderliness and safety standards during shift. Wipe down and sanitize work area. Turn off equipment at the end of your shift. Ensure that all food is properly covered and put away. Check with Chef or supervisor before leaving. Remember to punch out! In uniform! Daily!

Must be able to read, speak and communicate in English. Must be willing to work weekends, holidays, overtime or whenever our business levels dictate. Must have culinary experience. Must have good follow through. Must share the vision and support of the Twigs' management team. Must be able to cook fast enough to keep up with the pace of service. Must have knowledge of the health and sanitation standards set by RHD. Must have food safety and sanitation training that meet the Regional Health District standards. Must be effective in daily organization, planning, and time management. Must be calm and organized when busy and willing to work as part of a team.

Must possess a positive, enthusiastic attitude. Must have excellent listening skills. Must be good at problem solving. Must share the vision of success, change, and continued improvement that will make our restaurant successful. Must be detailed orientated. Must be able to multi-task. Must be able to take constructive criticism.

Let management know of any product that needs to be ordered or utilized. Communicate any problems, concerns, opportunities, or frustrations to management (don't let problems fester) as soon as possible. Communicate with service staff on any items on the menu that we are low on or out of. Communicate any schedule requests in advance. Communicate with service team to ensure food goes to our guests hot and prepared properly. Must be a leader and problem solver in the kitchen. Must communicate in a harmonious, positive manner with all kitchen and service members. Must display a sense of urgency when dealing with Guest problems.

Will adhere to all rules, laws, and regulations as issued and mandated by the Regional Health District. Will manage food storage, "first in first out" to ensure highest quality of food at all times. Will wear a chefs hat any time they are on the front line or when on a buffet. Will ensure that sanitizer buckets are being used and are changed as is necessary. Will ensure that gloves are worn when cooks are handling raw meats, and when they are handling foods, which will not be cooked before being served. Will work with kitchen team to prevent cross contamination on cutting boards and in food storage areas on the line. Will report all safety violations and concerns to management. Will immediately report any type of accident to management. Know where the MSDS book is located and where all emergency exits are located.

Food Quality. Presentation appealing. Temperature proper Hot food hot Cold food cold. Foods fresh with high quality ingredients. Foods flavorful and well-balanced. Portion appropriate and consistent. Good perceived value. Prepared as requested. Hot food is a priority to get to the guest. Food needs to have the WOW factor Exceeds our guest's expectations. Consistently use accurate presentations, standardized recipes and portion control tools, using menu analysis as a guide. Lunch 10 Minutes. Dinner: App 8 Minutes. Entre 16 Minutes. Dessert 4 Minutes.