Cook

Prep cooking, including preparing ingredients for service according to the chef’s guidelines (measuring, washing vegetables, cutting meats, and other meal prep). Cooking food to order, including making recipes for service according to the chef’s guidelines using various kitchen equipment such as an oven, flat top grill, and microwave. Make certain all food is cooked to required temperature and to the specifications of the chef. Plate all food to kitchen guidelines. Keep cooking utensils clean and orderly / located in proper locations. Inventory food supplies, both in dry storage and in refrigeration, including rotating food product stock utilized in cooking. Keep all food labeled and managed properly for freshness and quality. Be mindful of safe practices in the kitchen involving all equipment and handling of food and supplies. Maintain clean and orderly kitchen work space. Maintain supply and inventory of kitchen cleaning supplies utilized during cooking. Communicate with chef and/or management regarding kitchen. Employer will offer 40 hours per week, rotating shifts Monday - Sunday, 4 p.m. - 12 a.m. Shifts may change slightly based on restaurant hours during the season. Night and weekend work is required. Optional overtime may be available depending on workload.