Four Brothers | Cook 1

Temps plein

Overview:

The LineCook 1ensuresall prep items are prepared and stored according to hotel specifications.

Responsibilities:

• Independentlypreparesall food items as directed by supervisor and to the company specifications.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• The ability to identifyand inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly useall culinary equipment.
• Must have a solid and demonstratedunderstanding of cooking skills and techniques.
• Keep walk-in, prep area and equipment up to Health Department andEcoSurestandardsat all times.
• Attend department meetings and other companyrequiredtrainings.
• Complete other duties asassigned by management.

Qualifications:

• Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner
• Proper care and cleaning of all kitchen equipment.
• Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers
• 3 years of culinary experience preferred; well-versed in operation of at least one culinary station
• Knowledge of basic kitchen preparation, knife skills, sanitation, and safety
• Ability to remain active, including standing for 8+ hour per day
• Flexible scheduling to include nights, weekends, and holidays
• Must be familiarweights and measuresin order tofollow and multiply standard recipes.
• Musthave basic mathematical skills.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training preferred.
• Must have unexpired Food Handlers – or obtain upon hire.
• Must be able to lift, push, pulland carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting. 
• Must be able to utilizeculinary tools (knives, commercial equipment, etc.) and taste/smell.