Prep Cook and Line Cook

A Cook is responsible for preparing and presenting high quality food items in accordance with recipes and established standards that will inspire guests to return for multiple occasions by providing guests with an unforgettable experience. This position is also responsible for complying with all applicable sanitation, health, and personal hygiene standards.

· Preparing and presenting high quality food items according to designated recipes and quality standards by following established production procedures and guidelines

· Practicing correct food handling, food storage, and personal hygiene procedures according to federal, state, local, and company regulations; storing food properly and safely, including marking date and item; completing food temperature checks before service

· Keeping all working areas clean and tidy and ensuring no cross contamination

· Managing customer orders in a friendly, timely, and efficient manner

· Determining amount and type of food and supplies required using production systems.

· Planning food production to coordinate with meal serving hours and demand so that quality, temperature, and appearance of food is preserved.

· Demonstrating excellent customer service and interaction by promptly and efficiently responding to all guest inquiries, complaints, or needs to ensure customer satisfaction.

· Promptly reporting customer complaints and/or issues to Restaurant Manager when necessary

· Demonstrating a thorough knowledge of food and beverage products, recipes, menus, and promotions

· Stocking and maintaining food station(s) to ensure availability of supplies and food or approved substitutions in adequate time for preparation.

· Effectively communicating with other F&B department team members to ensure prompt and high-quality service.

· Assessing customers’ needs and preferences and making recommendations.

· Regularly inspecting and cleaning equipment to ensure excellent working condition and sanitation.

· Reporting necessary equipment repair/maintenance, hazard, and hygiene issues to Restaurant Manager

· Achieving or maintaining safety/health certifications for self

· Preparing requisitions for food items and supplies as needed.

· Prior experience in related food service positions is strongly preferred.

· Prior Cook experience is preferred.

· Knowledgeable in operating restaurant equipment, including grill, hot burners, fryers, open flames, etc.

· Customer-service oriented

· Excellent interpersonal and communication skills

· Ability to work in a fast-paced environment.

· Strong initiative and work ethic

· Punctual, reliable, and regular attendance

· Strong organization skills and attention to detail

· Excellent multi-tasking skills

Job Types: Full-time, Part-time

Pay: From $15.00 per hour

Expected hours: 30 – 40 per week

Benefits:

Shift:

Work Location: In person