Rounds Cook

Temps plein

Rounds Cook

Overview:

The RoundsCookensures all food is preparedin a timely mannerand made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.  

Responsibilities:

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.

• Good knowledge of culinary fundamentals and techniques.

• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.

• Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.

• A proper understanding of how to use all culinary equipment properly and safely.

• The ability to do plate presentations that meet our specifications.

• Ability to communicate with other team members.

• Maintain a positive and professional attitude in stressful situations.

• Attend required monthly department meetings and companytrainings.

• Complete otherduties asassigned by management.

• Ability to work a restaurant Line. 

• Basic knowledge of knife skills and the different vegetable cuts

Qualifications:

• Required to have at least 2yearsculinary experience in a hotel or restaurant kitchen.

• Must be able to work efficiently without needing immediate supervision from management and work well with others. 

• Excellent written and verbal communication skills as well as organizational skills. 

• Must have basic mathematical skills and an understanding of weights and measures. 

• Able to follow recipes.

• Must have unexpired Food Handlers – or obtain upon hire.

• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.

• Culinary degree and/or formal training is strongly preferred.

• 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 toutilizeculinary tools (knives, commercial equipment, etc.) and taste/smell.

Rate per hour starts at $33.89