COOK (TIPPED) - PROPER EATS FOOD HALL - Superfoods

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.