Cook

Main Duties & Responsibilities:

• Monitors and maintains cleanliness, sanitation and organization of assigned work areas, utensils, equipment and reach-in coolers. Responsible for complete assembling and disassembling stations.
• Maintains and controls station’s par levels; responsible for proper handling of food to reduce wastage, spoiling and contamination of food.
• Completes daily production requirements established by Outlet Chef and prepares special diets according to specific guidelines.
• Properly uses kitchen equipment and small-wares, supplies proper tools (e.g. knives) required.
• Prepares food items designated to the assigned station in accordance with standards of quality, quantity control, taste and presentation; used standard recipes and presentation guidelines set by the Department.
• Focuses on taste and consistency when producing food or pastry and follows sanitation standards.
• Keeps medical health certificate current.
• Perform other reasonable duties that may be requested from time to time.

• The Company operates a twenty-four (24) hour business. Therefore, you may be rostered to work shifts, which may change from time to time.

Required Qualifications:

• Minimum High school diploma or equivalent vocational training
• Basic culinary knowledge preferred
• Ability to rotate between cook stations in same or another kitchen
• Food Handler’s Certificate