Line Cook - Employee Dining Room

Description

As a Cook, you will be responsible for skillfully applying culinary techniques.

Principal Duties & Responsibilities

• Maintain solid knowledge of food products and skillfully apply culinary techniques.
• Identify and safely use kitchen equipment.
• Restock kitchen supplies and food items required for service.
• Properly label and date products to ensure safekeeping and sanitation.
• Maintain solid menu knowledge and attention to detail with plate presentation.
• Assist kitchen leadership and staff in execution of service.
• Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups.
• Work as a team, assist all guests’ needs and inquiries.

Requirements

Performs other job-related duties as requested.

Proof of eligibility to work in the United States.

Education

• High School Diploma, GED or equivalent - Required

Work Experience

• 2+ Years of Prior Relevant Experience in a similar setting - Preferred
• 1+ Years of Prior Relevant Experience as a Cook - Preferred

Additional Requirements

• Work varied shifts, to include weekends and holidays. - Required
• Formal Culinary training. - Preferred

Knowledge, Skills and Abilities

• Knowledgeable of weights, measures and various cooking techniques.
• Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, beverage machines, Cryovac machine and smallwares.
• Knowledge of health, safety and sanitation regulations.
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts.