Cook

Shifts available: Full Time and Part Time

Duties/Responsibilities:

Reports to and works with Executive Chef.

Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.

Prepares meal ingredients as directed by the head chef, senior chef, or other staff.

Ensures kitchens runs in accordance with all applicable health, safety, and hygiene codes and standards.

Creates and modifies the restaurants' menu based on food trends, food costs, patron requests and seasonal availability.

Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.

Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.

Performs other related duties as assigned.

Required Skills/ Abilities:

Work on a line and Cook to order quickly.

Ability to function well in a high -paced and at times stressful environment.

Ability to work well as part of a team.

Ability to produce excellent culinary and restaurant experience for patrons.

Extremely creative.

Excellent verbal and written communications Skills.

Excellent time management, scheduling, managerial, and organizational skills.

Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Computer proficiently if office programs and web-based ordering and menu-planning.

Physical Requirements:

Prolonged periods of standing and preparing and cooking food.

Must be able to lift up to 50 pounds.

Must be able to work in a kitchen environment that may involve exposure to extreme heart or cold.

Must be flexible to work different shifts, weekends, and holidays.