Cook

Job description

Cooks will be responsible for preparing, seasoning, and cooking dishes such as soups, eats, vegetables, or desserts in a restaurant, ensuring that orders are prepared in a timely fashion and according to high quality standards and that nutrition and sanitation regulations and safety standards are met. Cooks will also be responsible for answering, reporting, and following the executive or sous chef's instructions, as well as assisting the chef with receiving and fulfilling orders, preparing salads, bread, salad dressings, and sauces, working on both cold and hot stations, creating daily prep lists and ensuring that prep lists are completed by the end of the shift, setting up and stocking stations with all necessary supplies, ensuring that kitchen equipment and appliances are ready for use, cleaning up stations and labeling and storing leftover food, stocking inventory appropriately, washing and cleaning the kitchen, dishes, cooking equipment, and utensils and storing equipment at the end of shifts. Cooks may also order supplies, keep records and accounts, price items on the menu, or plan menu.

Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. 8:00 am – 4:00 pm, 1:00 pm – 9:00 pm, 2:00 pm – 10:00 pm. Shift hours may vary.

See attached job description for additional information.

Special Requirements

The Petitioner will consider for employment any person who possesses at least six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club.