Line Cooks - Nights and Weekends

Cook

The Cook is responsible for the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen. They are required to maintain the highest professional food quality and sanitation standards. The Cook assists the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability.

Essential Duties and Responsibilities:

Create food consistently of high quality, taste, and presentation strictly following approved recipes

Comply with the organization's standards of service

Adhere to the established goals and budgets for the kitchen

Anticipate and resolve problems that may arise

Adhere to the health department and restaurant sanitation and food handling guidelines

Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns

Conduct regular inspections of the prep working/ dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection

Analyze work processes to identify and eliminate errors, and duplication and improve quality issues

Qualifications:

Basic understanding of professional cooking and knife handling skills

Must be able to speak, read and understand basic cooking directions

Ability to follow a production prep list

Ability to work well with others

Understanding and knowledge of safety, sanitation, and food handling procedures

Professional communication skills

Ability to take direction

Ability to work in a team environment

Ability to work calmly and effectively under pressure

Must be self-motivated and organized

Must be able to work nights, weekends, and some holidays

Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job

Physical Demands:

Be able to work in a standing position for long periods of time

Ability to move, and transport food carts, equipment, and supplies

Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds

Capable of working in extreme hot or cold environments

Continual use of dexterity and gross motor skills with frequent use of fine motor skills

Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for protective equipment

Education/Experience Required:

ServSafe Certified

Must complete the basic culinary hybrid course within determined time

High school graduate or GED

Previous kitchen experience preferred

The pay for this position is $22 per hour.

Coastal Orange Beach