Cook

Essential Duties and Responsibilities

• Prepare food items according to our standards of quality, consistency and time lines.
• Ensure compliance with all health codes and requirements.
• Maintain stocking (re-stocking) and organization of work area daily.
• Operate equipment safely determined by position and OSHA regulations.
• Use knives correctly while chopping, cutting, dicing, etc.
• Complete prep tasks as needed in accordance with recipe, procedure, quality and speed standards.
• Contribute to positive food costs by utilizing established best practices.
• Respond to additional guest requests by preparing orders to their specifications.
• Maintain food storage, receiving, stocking and rotation.
• Work closely and communicate with both BOH and FOH team members during high pace.
• Other duties as assigned by management.

Education & Experience:

• No prior education or experience required.
• Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, broiler and pizza oven desired.
• Must be 18 years of age to operated mandated equipment.