COOK (TIPPED) - PROPER EATS FOOD HALL
Duties/Responsibilities:
Duties include, but are not limited, to the following:
• Set up workstation according to kitchen guidelines.
• Prepare, season, finish, and garnish designated recipes/menu items as assigned in accordance with established recipes and service guest at the counter.
• Read orders from KDS/Kitchen Printer and prepare food items accordingly.
• Wrap, label and date all food product in accordance with SNHD standards.
• Work cleanly and maintain a clean and sanitary work environment in accordance with SNHD guidelines.
• Maintain a true understanding of the food regulations with the ability to recite upon request.
• Stock designated station for the next shift.
• Operate kitchen equipment in a safe and sanitary manner with complete understanding of how the equipment works.
• Pack and Complete orders as per guests’ preference with any necessary condiments
• Work a station independently and efficiently with little or no assistance during regular business volumes.
• Requisition the day’s supplies and ensure that they are received and stored correctly.
• Prepare special requests as necessary to ensure guest satisfaction.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and standards
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Ensure that guests are having a pleasurable experience, excited, and satisfied.
• Ensure total guest satisfaction by owning all aspects of the guest transaction.
• Other duties as assigned.
Required Skills/Abilities:
Required:
• At least one year of line cook experience.
• Basic understanding of cooking techniques and proper knife skills.
• Strong written and verbal communication skills with the ability to effectively communicate in English.
• Excellent customer service skills.
• Polished appearance and demeanor.
• Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies, and procedures.
• Ability to respond to inquiries from fellow team members and/or guests.
• High school diploma or equivalent.
• At least 21 years of age.
Preferred:
• At least three years of prep/line cook experience in a similar professional kitchen environment.
• Has completed formal culinary training or apprenticeship.
• Serve Safe Certification for Food Handling.