Responsibilities:
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Cook menu items in cooperation with the rest of the kitchen staff.
Set up and stock stations with all necessary supplies.
Answer, report, and follow the executive or sous chef’s instructions.
Ensure that food comes out simultaneously, in high quality, and in a timely fashion.
Maintain a clean and orderly kitchen.
Ensure food is served in the right order, properly portioned, and that it meets the standards of appearance and presentation.
Comply with nutrition and sanitation guidelines.
Assist other kitchen staff as needed, especially during peak times.
Requirements:
Proven cooking experience, including experience as a Line Cook, Restaurant Cook, or Prep Cook.
Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
Accuracy and speed in executing assigned tasks.
Familiar with industry’s best practices.
Culinary school diploma preferred, but not required.
Ability to work well under pressure and take direction.
Must be able to communicate clearly with managers, kitchen and dining room personnel.