Cook I - Catering & Banquets

About the role

The Cook I works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position is responsible for food preparation and maintaining quality standards, cleanliness and sanitation of work areas, and operation of kitchen equipment in accordance with state and local health and food safety regulations.

Job Responsibilities include but are not limited to the following

• Responsible for preparing and finishing foods on all stations with the kitchen
• Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards.
• Assist the Chef de Partie and Chef as needed in execution of production.
• Properly label and date all products to ensure safekeeping and sanitation.
• Apply adept knife skills required for preparation.
• Must be able to breakdown work station and complete closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins.
• Maintain accurate inventories while informing management of restocking needs to prevent product shortages.
• Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.

Qualifications & Requirements

• Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus.
• 3 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment.
• Candidate must exhibit extensive sanitation and culinary knowledge and accurate knife skills.
• Requires the ability to work in an organized fashion and within a team environment.
• Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using good judgement.
• Must possess the ability to prioritize and follow through in order to meet deadlines.
• Must be able to obtain and maintain any licensing or active work cards required for this position at all times.
• Culinary training degree is preferred, but not required.
• Candidates must be a minimum of 18 years of age.
• Requires valid health card.