Cook

Job Summary: Prepare and cook food using local farm and garden produce.

DUTIES AND RESPONSIBILITIES:

The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Set up and stock stations with all necessary supplies.
• Prepare food for service.
• Cook menu items in cooperation with the rest of the kitchen staff.
• Answer, report and follow executive or sous chef's instructions.
• Clean up station and take care of leftover food.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with sanitation regulations and safety standards.
• Perform delegated tasks from Sous Chef and Chef.
• Day-to-day food preparation of the restaurant according to company standards.
• Follow recipes, portion controls and presentation specifications as set by the restaurant.
• Maintain a prep list of station duties.
• Assist in food inventory and control.
• Assist in properly receiving and storing delivered items.
• Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, and hygiene guidelines.
• Other duties or responsibilities as assigned or required.

QUALIFICATIONS:

To perform this job successfully, the incumbent must be able to perform each essential duty satisfactorily. Requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential duties.

• 1 or 2 years of cooking experience in a fast-paced restaurant.
• Must be able to work holidays, weekends and evenings.
• California Food Handler Certification.
• Culinary diploma/degree is an asset.
• Basic understanding of professional cooking and knife handling skills.
• Ability to take direction and work calmly and effectively under pressure.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

PHYSICAL/MENTAL REQUIREMENTS:

While performing the duties of this job, the employee is frequently required to do the following:

• Calculate figures and amounts.
• Coordinate multiple tasks simultaneously.
• Ability to work in stressful situations.
• Stand and walk for long periods of time or an entire shift, repetitive motions of hands, wrists and fingers, climb stairs, balance, stoop, squat, bend, twist, kneel, reach, grasp, shake, stir, pour, and squeeze with both hands. Talk or hear; taste or smell.
• The employee must occasionally lift and/or move, carry, push and pull up to 50lbs.

WORK ENVIRONMENT:

Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is exposed to weather conditions prevalent at the time, frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce. The noise level in the work environment is usually moderate.

Work conditions include exposure to mineral water sulfur odor.