Job title:  Cook

Reports to:  Executive Chef

Job purpose

To accurately, efficiently and consistently prepare food product according to standardized recipes in an appealing and tasteful manner.

Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

• Maintain sanitation, health, and safety standards in work areas.

• Graciously and in a timely manner fulfill any guest special request when possible.

• Complete all opening and closing checklists.

• Refer to daily prep lists at the start of each shift for assigned duties.

• Ensure that all prep stations are sufficiently stocked prior to start of shift.

• Promptly report malfunctioning equipment to Executive Chef.

• Follow kitchen procedures set forth by Executive Chef for reporting food shortages.

• Follows recipes in detail adhering to portion sizes, cooking methods, and quality standards.

• Stock and maintain sufficient levels of food product on line to assure smooth service during shift.

• Portion food products prior to cooking according to standard portion sizes and recipe specifications.

• Maintain a clean and sanitary work area.

• Follow proper plate presentation and garnish based on standard recipes.

• Handle, store, label, and rotate all products properly and in accordance to applicable state laws.

• Close kitchen properly and follow closing checklist for kitchen stations.  Assist other team members with closing procedures.

• Attend all scheduled team member meetings and bring suggestions for improvement.

• Perform other related duties as assigned by the Executive Chef.

Guest Relations

• Be proactive and demonstrate a sense of urgency when dealing with guest concerns.

• Is readily available and approachable to all guests.

• Interact with guests on a frequent basis to obtain feedback about their experience.

• Anticipate the needs of large groups or high profile guests in order to deliver flawless service.

Team Interaction

• Encourage and build mutual respect and cooperation among team members.

• Communicate effectively with all property team members.

• Respond in a timely manner to all members of the Management Team.

• Be professional and courteous towards team members at all times.

Company/Brand Policies & Procedures

• Ensure that all brand standards are adhered to and that the brand culture is promoted within the department.

• Adhere to safety policies and procedures to ensure a safe working environment for all team members.

Qualifications

• High School diploma or equivalent.

• Must have at least 1 year of line cook experience in similar size property.

• Ability to perform job functions with attention to detail, speed and accuracy.

• Ability to prioritize and organize.

• Clear thinker, remaining calm and resolving issues using good, sound judgement.

• Ability to follow directions thoroughly.

• Ability to stand for long periods of time.

• Able to professionally handle guest complaints.

• Able to work effectively and efficiently with all departments.

• Willing to work flexible hours to include weekends, holidays and late nights.

• Maintain a professional appearance at all times.

• Able to multitask and work in a fast paced environment.

• MUST have a passion for providing “excellent” customer service dining experience.

*And any other job function deemed appropriate by management*