E.g., 01/26/2015
E.g., 01/26/2015

Job Available: 

Friday, June 6, 2014

First Cook

Culinary Division

  • Reports to the Sous Chef 
  • Responsible for ensuring preparation of all food items for work station and able to maintain the departments level of production.
  • Adhering to all health and safety standards, guidelines and policies
  • Ensuring the cleanliness of the work area
  • Read all BEOs on a daily basis and ensure production is complete
  • Monitoring present and upcoming business volumes as well as food items and to communicate relevant information to their department in a timely manner
  • Ensuring levels of production and guest expectation are exceeded
  • Working closely with the sous chef in seeking opportunities to increase revenue and decrease kitchen expense
  • Promote professional work habits 
  • Controlling waste and spoilage in the assigned department
  • Prepping work area with mise en place to be able to complete orders
  • Cleaning and maintaining all tools and equipment
  • 3-5 years kitchen experience
  • Must be able capable of making  decisions and supervising other staff
  • Self motivated, efficient in a fast paced environment able to take initiative
  • Strong communication skills with culinary team and all other departments
  • Be a team player, creative and energetic
  • Ability to up production levels and work output to match business levels
  • Understand and practice F.I.F.O 
  • Able to read a BEO, present foods that are visually appealing
  • Understand and practice knife safety
  • Understands time constraints
  • Pays attention to details
Physical Demands:
  • Sitting 0-2hrs/day, Walking 0-4hrs/day, Standing 6-8hrs/day