Cook

Job Description

The line cook/prep cook role is integral to the day-to-day operations of the restaurant. The Cook role requires those with a passion for the restaurant industry, high quality standards, and enjoys a team environment.

Responsibilities

  • Food Preparation: Prepare ingredients and cook dishes according to recipes, standards, and guest preferences.

  • Quality Assurance: Ensure all dishes are presented attractively and meet quality and portion standards.

  • Kitchen Organization: Maintain a clean and organized workstation, including utensils, equipment, and supplies.

  • Menu Knowledge: Familiarize yourself with the menu, including seasonal or special items, to ensure accurate preparation.

  • Adherence to Guidelines: Follow all health and safety regulations, including proper food handling and storage.

  • Team Collaboration: Work effectively with kitchen staff to coordinate food preparation and meet service demands.

Skills

  • Proficiency in basic cooking techniques and an understanding of kitchen equipment.

  • Strong time management skills to handle multiple tasks in a fast-paced environment.

  • Creativity in meal preparation and presentation.

  • Attention to detail and commitment to maintaining high standards.

Requirements

  • Prior experience in food preparation or a culinary certification is often preferred.

  • Knowledge of food safety and sanitation practices.

  • Physical stamina to handle long shifts and standing for extended periods.

  • Some heavy lifting required