SUMMARY

This individual prepares, cooks, and presents various food items according to established recipes and standards. This position demands a strong culinary background, attention to detail, and the ability to work effectively in a fast-paced environment while adhering to food safety and quality guidelines.

ESSENTIAL FUNCTIONS:

•Prepare and cook a wide range of food items, including starters, side dishes, sauces, and desserts, following recipes and portion guidelines.

•Monitor and maintain the quality, taste, and presentation of food products to meet the Company's high standards.

•Collaborate with other team members, such as Slicers and Chefs, to ensure a smooth production flow and timely completion of orders.

•Adhere to food safety and hygiene regulations, including proper handling, storage, and disposal of ingredients.

•Ensure equipment and utensils are clean, well-maintained, and properly used.

•Participate in product development initiatives, providing input on new recipes, ingredients, and cooking techniques.

•Contribute to maintaining a clean and organized kitchen area, including cleaning workstations, utensils, and cooking equipment.

•Assist in inventory management by accurately recording stock levels and assisting with ingredient orders as needed.

•Follow proper labeling, dating, and rotation practices to prevent waste and ensure the use of fresh ingredients.

•Support a positive and collaborative work environment by communicating effectively with colleagues and supervisors.

•Maintain a high level of professionalism and adhere to company policies and procedures.

•Practice proper grooming, personal hygiene and use safety equipment

•Help where needed to ensure all kitchen areas are ready for service

•Notify team lead, lead hand, or manager of any maintenance repairs need or unsafe conditions

•Train new cooks and other team members in the hot kitchen

•Be diligent, punctual, and reliable

•Perform other duties as assigned

EDUCATION/EXPERIENCE REQUIREMENTS: High School Diploma required Culinary certification preferred Minimum 1 year of experience as a Cook or Chef QUALIFICATIONS: Strong knowledge of food preparation techniques, kitchen equipment, and cooking methods. Understanding of food safety principles and adherence to sanitation guidelines. Ability to work efficiently in a fast-paced environment, maintaining attention to detail and accuracy. Ability to work well under pressure and deadlines Good interpersonal skills Ability to demonstrate a complete understanding of the required menus Ability to stand for long periods Ability to read, write, and speak in English Good knowledge of HACCP Ability to handle pressure in a fast-paced environment