SUMMARY OF WORK PERFORMED
The Cook is responsible for the planning, organizing, controlling, and supervision of food production functions. They are responsible for proper receiving, storage and preparation of all food products according to The Field Restaurant and Bar specifications and practices. The cook is responsible for maintaining proper levels of prepared products. Further, they will be responsible for the assembly, cooking, plating and garnishing of all food products according to The Field Restaurant and Bar specifications.
- The Cook is responsible for ensuring that all products received meet The Field Restaurant and Bar specification, that the invoicing is correct in respect to quantity and quality. They will make sure products are properly dated, rotated and stored to ensure food safety. They will prepare all products according to The Field Restaurant and Bar recipes and will help to control food costs.
- The Cook will prepare and follow a daily prep sheet to indicate levels on hand and amounts required.
- The Cook must have a complete working knowledge of The Field Restaurant and Bar menu, recipes, assembly and plating specifications.
- The Cook will ensure that meals are prepared in a timely manner in accordance with The Field Restaurant and Bar recipes and assembly manuals and charts.
- The Cook is responsible for only issuing food from the kitchen when it has been properly and completely accounted for on a customer bill or a chit from a remote printer or KDS screen.
- The organization and cleanliness of the kitchen area will be a top priority of the cook and they will ensure that their checklists and cleaning schedules are being followed during and following his/her shift.
DUTIES AND RESPONSIBILITIES
- At the beginning of each meal period, rush ready checks are done to determine if prep levels match and date coding is correct.
- Coordinates all food production needs for all areas of responsibility.
- Insures the production of consistently high-quality food.
- Maintains and evaluates existing concepts and develops creative new food concepts which ensure the highest quality food and profitability.
- Closely supervises production to avoid potential waste of food and labor, loss of quality, etc.
- Maintain a clean workplace at all times
- Conducts daily inventory of all fresh foods.
- Follows recipe and prep guidelines to execute menu items.
- Advises Kitchen Manager on preparation needs and or items needed for future orders.
- Follows food safety and handling procedures and compliance regulations.
- Adheres to all hotel safety and security policies and procedures.
- Assist in the training and development of new employees.
- Performs other duties as assigned.
REQUIRED SKILLS
- High school graduate or equivalent preferred.
- Must have current food handling licenses/permits and maintain such licenses/permits.
- Ability to multi-task and be detail oriented.
- Ability to work well under pressure in a fast-paced environment.
- Excels in co-operation, communication and teamwork.
- Ability to work a flexible schedule, including weekends and holidays.
Please submit a cover letter and resume in person.
Job Types: Full-time, Part-time
Pay: From $17.60 per hour
Work Location: In person
