Hot Kitchen Cook
Job Description
<ul><li>Always arrive at least 5 minutes before your scheduled time.</li><li>Always come to work with a clean uniform.</li><li>Always observe and complete opening and closing checklists.</li><li>Count your opening product inventory; place all products in their proper location.</li><li>Ensure the cleanliness and organization of your area.</li><li>Stock your food products and any equipment needed for the station. Rotate products so that the product from the prior shift is used first.</li><li>Make sure you have all the products needed to assure a smooth service period. Notify the Executive Chef, Executive Sous Chef or Sous Chef on duty if you lack any products.</li><li>Set and prepare the station area and be ready for orders 15 minutes before service.</li><li>Ensure cleanliness as you go – maintain a clean station and work area THROUGHOUT THE DAY.</li><li>Follow recipe instructions EXACTLY as stated – ensure the quality, portion size, cooking time and consistency of every item that leaves your station.</li><li>Be available to perform prep work during slow periods. Check-in with the Executive Chef or Sous Chef-on-duty for a prep work assignment during slow periods.</li><li>Ensure that all cooking equipment used is operating correctly and at the proper temperature.</li><li>Report any broken or malfunctioning equipment to the (Executive Chef, Executive Sous Chef or Sous Chef-on-duty).</li><li>ALWAYS follow safe food handling practices and HACCP rules.</li><li>Know and follow proper plate presentation and garnish set-ups for all dishes.</li><li>Use our product labelling system to label, date, rotate and store all food products.</li><li>Only prepare what is on the Daily Prep List.</li><li>Always check with Executive Chef or Sous Chef-on-duty before checking out.</li><li>HACCP rules are always in place and followed checkups from time to time in critical areas.</li><li>Always keep personal Hygiene.</li></ul><p><br></p><strong>Requirements</strong><p><br></p><ul><li> High school diploma preferred.</li><li>A minimum of 2 years of experience in culinary arts or equivalent combination of education and culinary work experience in fine dining or Hospital field.</li><li>Specialty/Technical Training or Bachelor’s degree in Culinary Arts preferred.</li><li>CA ServSafe or other HAACP Certification is preferred.</li></ul>
