Cook - Line
Responsibilities
- Carefully follow recipes while preparing assigned items for food service.
- Prepare, chop, slice, and cut all ingredient portions prior to cooking.
- Cook, bake, grill, sautee or fry all dishes as specified in the menu and prep sheet.
- Plate and garnish cooked items before table service.
- Clean and maintain assigned work station areas.
- Follow safe and sanitary food handling practices according to local health and state laws.
- Ensure that guest meals come out quickly, simultaneously, and consistently.
- Maintain a positive and professional environment with coworkers and customers.
Requirements
- Previous experience as a cook/chef working in a restaurant, commisary, or catering environment.
- Excellent understanding of various cooking methods, knife skills, ingredients, equipment and procedures in the kitchen.
- Accuracy and speed in executing assigned tasks with strong attention to detail.
- Physical ability to lift heavy equipment and stand for long periods of time.
- Must understand and execute food safety and sanitation protocols.
- Familiar with industry best practices.
- Excellent verbal communication and organization skills.
- Responsible, trustworthy, and team player qualities.
