COOK

Description

ESSENTIAL CONTRIBUTIONS:

• •Give 110% effort towards Customer Service at all times; this includes maintaining a well-kept kitchen, and creating a superb dish for guests.
• •Inspect food prep and serving areas to ensure observance of safe, sanitary food-handling practices.
• •Weigh, measure, and mix ingredients according to recipes and directions using various kitchen utensils and equipment.
• •Season and cook food according to restaurant recipes, learned judgement, and experience.
• •Regulate temperature of ovens, broilers, grills, and roasters
• •Turn, stir, flip, and monitor cooking items to prevent burning and ensure even cooking.
• •Bake, roast, broil, and steam meats, fish, vegetables, and other foods
• •Carve and trim all types of meat for hot or cold service, prepare sandwiches.
• •Portion, arrange, and garnish food and add to line for waiters and runners.
• •Special projects as assigned by Supervisor and Manager.

Requirements

REQUIREMENTS:

• •Must be able to articulate clear greetings and farewells to Guests, as well as being able to understand requests for assistance.
• •A desire to help out where needed and work as part of a team.
• •Passion for providing extraordinary service.
• •An appetite for learning (and great food).
• •Flexibility to work a variety of shifts.
• •Ability to work positively in a fast-paced environment.
• •High School Diploma, or a General Education Degree (GED) is preferred.
• •Maricopa County Food Handlers Card required.
• •Previous experience in a kitchen role, experience with general housekeeping and knowledge of principles in maintaining a kitchen and restaurant is preferred. Must have an understanding of safety with regards to the restaurant, keeping health and fire hazards in mind.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change, i.e., emergencies, changes in personnel, workload, rush jobs, or technological developments.