Job Details

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Overview

The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen.

This role will pay an hourly rate of $12.

Benefits for PT roles: 401(k) savings plan and 401(k) matching.

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.

Responsibilities

• Accurately prepare food in a timely fashion.
• Follow Prep schedule as assigned by the Executive Chef.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Cook menu items in cooperation with the rest of the kitchen staff.
• Be able to plate dinners quickly and accurately.
• Assist other team members with their duties.
• Clean up the station and take care of leftover food.
• Set up and stock stations with all necessary supplies.
• Stock inventory appropriately.
• Answer, report and follow the executive chef's instructions.
• Maintain a clean and safe station inside the kitchen.
• Comply with nutrition and sanitation regulations and safety standards.
• Must meet the company standard for excellent attendance.

• Proven cooking experience, including but not limited to experience as a Line Chef, Restaurant Cook or Prep Cook.
• Work experience in events, banquets or restaurants is preferred but not required.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Must be able to stand for extended periods of time.
• Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Availability to work nights and weekends.
• Posses valid food handling certificate if required by state and federal regulations.