Cook

Description

The Cook is proficient at prepping and cooking all kinds of foods including soups, grilled and roasted meats and vegetables, cold salads, dips and dressings. Cooks are comfortable working in a professional setting, working with large batches and professional equipment. Cooks have the ability to follow recipes, to make appropriate judgements and adjustments, to work independently and to collaborate with others.

• Prep and prepare dishes per the specs of the recipe and the Kitchen Manager.
• Collaborate with Shift Leader to create a plan for maximizing efficiency in production.
• Group recipes and labor to achieve the most productive and efficient output.
• Seek support and advice from the Shift Leader where needed.
• Maintain a clean and organized workspace to maximize efficiency and to meet all standards of the Serve Safe and the Delaware Food Code.
• Cool and store all foods as per the food safety guidelines of Serve Safe and the Delaware Food Code.
• Accurately pass off information regarding production to the oncoming shift and follow through on information and directives passed off to you.
• Work collaboratively where needed.
• Work independently in a focused manner to achieve production goals.

• Be skilled in packing all foods if needed with accurate labeling and a neat appearance.
• Store food to be packaged and record information on the white board.
• Stock and face food in the proper location and using FIFO.
• Pull any out of date or poor quality items noted and bring them to the Shift Leaders attention for proper shrinking.

• Uphold professional boundaries and a professional working environment.
• Maintain positive and clear communication with sushi lead, shift leader and kitchen manager.
• Keep a clean and orderly work station.
• Contribute to communal responsibilities around dishes, including rinsing dirty dishes and helping to maintain dish room.
• Contribute to cleaning the kitchen and all of its equipment.

• Ensure that all food safety codes are adhered to.
• Field questions from front of house regarding sushi production, consulting with shift lead or manager as needed.
• Respond to customer service issues on the floor with a positive professional manner. Seek out help from a manager if you are uncertain of the answer to a customer’s question.

• Relevant experience with making sushi rolls, professional settings preferred but not required.
• Willing to work am, pm and weekend shifts if needed.
• Organized, clean and efficient work habits.
• Ability to follow the instructions of Sushi Production Lead to achieve a consistent, uniform product.
• Ability to work independently in a busy kitchen setting.
• Ability to collaborate with others in a team environment.
• Servesafe food handler certification upon hiring.