Cook 2 QSR - Full Time

Job Summary:

Responsibilities:

• All stations in the kitchen and multiple cooking skills including grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment

• Portions and arranges food on serving dishes and is responsible for portion control and plate presentation

• Prepares, seasons and cooks stocks, soups, sauces, meats, vegetables and desserts

• Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, waffles and other food items

• May create intricate specialty hors d’oeuvres (garde manger work) for high-end banquets and fine dining

• Ability to prepare products according to recipe guidelines

• Ability to inventory product, read menus (BEOs, Private Dining Orders, Restaurant Orders) and estimate food requirements to create a production plan

• Knowledge and thorough understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures

• Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures

• Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications

• Ability to assist guests with special dietary needs in absence of Cook 1

• Cleans kitchen equipment

• May be required to communicate with guests on stage, when needed, to explain cooking techniques or answer questions

• Cold and hot holding equipment and food checklist conducted daily

Basic Qualifications:

• Minimum 3 years experience in culinary field/high volume restaurant

• Strong communication, leadership and interpersonal skills

• Proven ability to read and understand recipes

• Strong organizational skills; Ability to multi task and work in a very fast paced team environment

• Demonstrates excellent guest service skills and is able to give appropriate service recovery

• Proven knowledge of culinary techniques and terminology

• Strong listening skills and ability to provide good judgment with food preparation

• Food Safety Certification or equivalent

• Ability to work with technology

• Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events

Preferred Qualifications:

• Vocation school training or high school certification

• Culinary Education Degree or equivalent with less than 3 years experience

Additional Information: