Job title: Cook
Reports to: Executive Chef
Job purpose
To accurately, efficiently and consistently prepare food product according to standardized recipes in an appealing and tasteful manner.
Responsibilities
•Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
•Maintain sanitation, health, and safety standards in work areas.
•Graciously and in a timely manner fulfill any guest special request when possible.
•Complete all opening and closing checklists.
•Refer to daily prep lists at the start of each shift for assigned duties.
•Ensure that all prep stations are sufficiently stocked prior to start of shift.
•Promptly report malfunctioning equipment to Executive Chef.
•Follow kitchen procedures set forth by Executive Chef for reporting food shortages.
•Follows recipes in detail adhering to portion sizes, cooking methods, and quality standards.
•Stock and maintain sufficient levels of food product on line to assure smooth service during shift.
•Portion food products prior to cooking according to standard portion sizes and recipe specifications.
•Maintain a clean and sanitary work area.
•Follow proper plate presentation and garnish based on standard recipes.
•Handle, store, label, and rotate all products properly and in accordance to applicable state laws.
•Close kitchen properly and follow closing checklist for kitchen stations. Assist other team members with closing procedures.
•Attend all scheduled team member meetings and bring suggestions for improvement.
•Perform other related duties as assigned by the Executive Chef.
Guest Relations
•Be proactive and demonstrate a sense of urgency when dealing with guest concerns.
•Is readily available and approachable to all guests.
•Interact with guests on a frequent basis to obtain feedback about their experience.
•Anticipate the needs of large groups or high profile guests in order to deliver flawless service.
Team Interaction
•Encourage and build mutual respect and cooperation among team members.
•Communicate effectively with all property team members.
•Respond in a timely manner to all members of the Management Team.
•Be professional and courteous towards team members at all times.
Company/Brand Policies & Procedures
•Ensure that all brand standards are adhered to and that the brand culture is promoted within the department.
•Adhere to safety policies and procedures to ensure a safe working environment for all team members.
Qualifications
•High School diploma or equivalent.
•Must have at least 1 year of line cook experience in similar size property.
•Ability to perform job functions with attention to detail, speed and accuracy.
•Ability to prioritize and organize.
•Clear thinker, remaining calm and resolving issues using good, sound judgement.
•Ability to follow directions thoroughly.
•Ability to stand for long periods of time.
•Able to professionally handle guest complaints.
•Able to work effectively and efficiently with all departments.
•Willing to work flexible hours to include weekends, holidays and late nights.
•Maintain a professional appearance at all times.
•Able to multitask and work in a fast paced environment.
•MUST have a passion for providing "excellent" customer service dining experience.
*And any other job function deemed appropriate by management*