Job Description

As a Cook, the primary role is preps, prepares meals and cleans their workspace as directed by the Executive Chef. They are expected to assist in the receiving of food and beverage orders. They may be given other tasks related to the smooth operation of the restaurant as required.



Job Duties


Demonstrates hands on approach to all food preparation ensuring quality, presentation, and consistency standards are met. Create & development of standardized recipes for all menu items as directed. Ensures that all recipes are accurate and updated as needed. Consult with supervisory staff if needed to plan menu changes, dietary restrictions, alternatives or pop up specials while keeping food costs in mind and recording/logging all changes Organize food storage & kitchen equipment Must know and be able to cook all items on the menu without the need of a recipe, spec sheet, or supervision Work alongside your team to maintain clean and organized workspace Contribute to a positive and collaborative work environment Collaborate to achieve sustainability and lower food wastage Assist in daily set up and clean of the kitchen area To attend in-service training as required in order bettering serving the needs of the customers Attend staff meetings as required and be aware of changes in restaurant that have taken place To participate in the Quality Improvement Program To uphold and promote the organization's values and philosophies relating particularly to ethics, morality, and integrity Other duties as required.

Requirements


Physical requirements - must perform physical activities in a variety of environmental conditions that require moderate strength including climbing, lifting up to 40 lbs (18kg), balancing, walking, and handling of materials. Must be able to stand for long periods of time. Must to able to carry trays filled with multiple dishes and drinks. Must be able to work with others to ensure customers get the right food, made correctly, within a reasonable time window, without creating customer service issues. Problem solving and conflict management - must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company procedure. Once a problem is solved, must alert manager to the source of the problem with best ideas to mitigate or prevent future issues. Communication - must maintain a strong commitment to both verbal and non-verbal communication with the staff and employees, and any other groups you interact while on shift. All team members must work together to create an environment for consistent, positive customer service and supportive team collaboration. Flexibility - must be prepared to work overtime when needed and as a team-member assist the support of other employees when required. Fit-for-work - must arrive on time, within the reasonable bounds of the dress code, and physically/mentally able to perform assigned tasks safely and effectively. Customer Service - must be committed to providing strong customer service regularly including attention to detail when comparing what was ordered versus what was prepared (specifically with dietary requirements). Analytical Skills - must know or quickly learn general accounting, kitchen budgeting, and mathematical skills. Must correctly operate various mechanical devices such as POS systems, coffee machines, mixers, light kitchen equipment, dishwasher, etc. Teamwork & Collaboration - must inspire and fosters culinary and front-of house team to work collaboratively to achieve goals & objectives while creating a creative environment. must adapt to different personalities of clients, vendors and coworkers without losing focus. Management Skills - must understand and practice motivational management techniques. * Food Safe certification.