Summary:
Prepare food in accordance with company recipes and standards, while maintaining the cleanliness and organization of the kitchen
Essential Duties and Responsibilities:
- Knows the GAB mission statement and can execute
- Welcomes guests using the 10–4 rule
- Set up and stocking stations with all necessary supplies
- Prepare food for service (chopping vegetables, preparing sauces, etc.)
- Cook menu items in cooperation with the rest of the kitchen staff
- Follow Kitchen Manager’s instructions
- Maintains clean workstations and uses proper food storage standards
- Stock and rotate inventory appropriately using FIFO
- Ensure that food comes out simultaneously, with proper presentation, high quality and in a timely fashion
- Prepares catering items in accordance with the company standard
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Requirements:
- Proven cooking experience, including experience as a line chef, restaurant cook or prep cook
- Safe and accurate knife skills
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Accuracy and speed in executing assigned tasks
- Familiar with industry’s best practices
- Valid Food Handlers Certification
