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About the Role

Prepares food in accordance with applicable corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.

Responsibilities

• Prepare, pre-cook and/or cook food products as directed.
• Prepare "mise en place" (setting in place of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production.
• Clean kitchen equipment after use according to health and safety policies and procedures.
• Label, date, store and rotate food and beverage products in appropriate storage areas.
• Communicate effectively with all appropriate operational departments.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Perform other duties as assigned or directed.

Requirements

• Proven cooking experience, including experience as a restaurant cook or prep cook.
• Food Safety Certification required.
• Certificate from a recognized cooking school.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.
• Able to work independently and as part of a team.
• Excellent written and verbal communication skills.
• Physical ability to carry out the duties of the position.
• Be able to work in a standing position for long periods of time (up to 9 hours).
• Able to work in a fast-paced environment.
• Excellent communication skills.
• Physical ability to carry out the duties of the position.

Skills

• Cooking
• Food Safety
• Mise en place
• Communication

Education Level

• Food Safety Certification
• Certificate from a recognized cooking school