TITLE – FIRST COOK

STATUS – Seasonal

REPORTS TO: Executive Chef

DESCRIPTION:

• Prepare food and maintain cleanliness and order in the kitchen
• Prepare, season, and cook, (by appropriate method as specified and laid out by management) food products, ensuring proper cooking techniques are used and adhered to
• Perform his or her duties with the framework of business standards and procedures defined by the corporate management as well as within the framework of directives and regulations defined by the kitchen management
• Ability to learn, take initiative, lead, teach and develop, plan and organize, adapt, persevere, guest focus, judge, be punctual, appear professional, plan in advance
• Follow and complete tasks given out by senior cook
• Gather, wash, cut, cook, store, season, taste and present all food ingredients
• Cook, prepare, present all meats and fish
• Cook, prepare, and finish all sauces
• Complete presentation of all plates and platters
• Keep a clean, safe, and organized work area at all times
• Maintain a positive and professional approach to everything that is done
• Anticipate misconceptions or confusions and correct them before a problem arises
• Use kitchen equipment, in proper manner, taking care not to abuse or misuse
• Organize daily tasks
• Plan and load trucks for transport
• Report all kitchen equipment malfunctions
• Work with 2nd cook to train and effectively complete tasks
• This position is classified as safety sensitive, defined in accordance with our fit for duty program

QUALIFICATIONS:

• High school diploma, or equivalent
• Smart serve certified
• Good understanding of food and beverage industry
• Computer skills - Jonas experience preferred
• Bartending certificate

ADDITIONAL ASSESTS

• Team player
• Strong organizational skills
• Strong knowledge of food service
• Guest Service Oriented
• Strong interpersonal skills