Vacancy caducado!
Summary/Objective
The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.
Essential Functions
Set up of entire kitchen and stocking stations with all necessary supplies on a daily basis
Prepare basic components of each dish on our menu using our proven recipes and in cooperation with the rest of the kitchen staff
Measure and assemble ingredients for menu items
Follows recipes, controls, portion, and presentation specifications as set by the establishment.
Assumes 100% responsibility for quality of the products that is served.
Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen
Ensure that food comes out simultaneously, in high quality, with high accuracy and in a timely fashion
Excellent understanding of various cooking methods, ingredients, equipment and procedures (examples: breakfast egg preparation, meat/fish temperatures, sauté versus boil versus blanch, etc.)
Assembles dishes and provides garnishment as outlined by establishment
Plates food in an attractive manner to maximize customer enjoyment.
Maintain accurate food inventories
Properly store food items at appropriate temperatures
Monitor product freshness and rotate out old product based on a schedule created by the establishment
Wraps unused items and stores in proper areas at the end of a shift as outline by establishment, and shuts off all equipment at the station.
Restock kitchen for subsequent shifts
Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift
Pitches in, along with the rest of the staff, to maintain sanitary conditions and organization in the kitchen.
Cleans and sanitizes the area with soap and warm water.
Participates in cleaning the rest of the kitchen before the restaurant closes for the night.
Work with team of cooks to do portion prep work for other shifts when needed
Track and report any food waste as outlined per establishment.
Prepare food for service food prep (e.g. chopping vegetables, butchering meat, or preparing sauces)
Perform other related duties as assigned by the manager
Answer, report and follow managers instructions
Stock inventory appropriately and maintain organization as set forth by restaurant
Comply with nutrition and sanitation regulations and safety standards
MUST HAVE PERSONAL POSSESSION OF VI HEALTH CARD AT ALL TIMES
Maintain a positive and professional approach with coworkers and customers
Must have excellent verbal communication and organization skills and a high level of professionalism at all times
Display a sense of urgency at all times. Remember: we work in the hospitality industry WE ARE HERE TO SERVE THE CUSTOMER
Must complete a job application which is available at the lobby front desk.
Establishment reserves the right to modify and make changes to existing policies as pertaining to the benefit of the establishment and employees are expected to adhere to those modifications
Vacancy caducado!