Benefits:

Employee discounts

Paid time off

Training & development

It is the responsibility of a Cook to perform basic cooking procedures under the direct supervision of the Chef, Exec. Sous Chef and Sous Chefs as well as to operates a specific station with others or by themselves, to enable other senior cooks to perform more rigorous or technically demanding operations.

Job Focus: Focus is on, but not limited to the following:

Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef.

Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually

Tests cooked foods by tasting and smelling them.

Drives the Customer Relations Management system by ensuring that all such orders are handled correctly.

Complies with occupational, health and safety standards. Ensures foods are stored and kept at proper holding temperatures, using thermometers.

Attends regularly scheduled staff meetings.

Completes all closing requirements as directed by Chef, Executive Sous Chef and/or Sous Chef.

Performs other duties as required.

Desired Qualifications:

2 years’ experience in high volume restaurant

High School Diploma or equivalent work experience required

Proof of eligibility to work in the United States

Possesses and maintains all required work cards

Valid Driver’s License

21+ years of age

Maintain a professional, neat and well-groomed appearance adhering to established appearance standards

Positive, can-do attitude, ability to work full time and eagerness to gain experience and learn

Supreme attention to detail, highly organized and efficient

Resourcefulness and a strong work ethic a must

Individual must demonstrate integrity and professionalism

Administrative writing skills, proficiency in Microsoft Office a must

WORK ENVIRONMENT:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Must possess the ability to access all areas of the restaurant, the ability to move frequently & freely about facility, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction, work in close quarters or small rooms and is occasionally exposed to hot, cold, wet and/or humid condition and work environmental factors include noise, dust, and smoke.

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