Job Summary
The Cook is responsible for using their culinary expertise to create appetizing dishes for diners to enjoy. Their duties include overseeing kitchen staff, tasting dishes before going to customers and restocking food produce as needed. Maintain a clean and organized kitchen and storage areas. Maintain an open communications with the General Manager on kitchen activities.
Job Description
Essential Functions
- The Chef must ensure that Avenue 795 kitchen runs effectively
- Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
- Oversee food preparation, checking that all kitchen staff are performing their duties
- Up-to-date knowledge of cooking techniques and recipes
- Delegate tasks to kitchen staff
- Inform wait staff about daily specials
- Monitor equipment quality and advise the General Manager with additional equipment as needed.
- Determine how much food and supplies are need to be maintained and ordered
- Maintain a clean, neat and organized kitchen and storage areas!
- Familiarity with sanitation regulations
- Train new kitchen staff as needed
- Other duties as assigned
Education and/or Experience and Certifications and Licenses
- Minimum of 2 years of previous cooking experience or equivalent culinary education.
- Proven work experience as a Chef or Cook
- Hands-on experience with various kitchen equipment (e.g. grillers, slicers)
- Essential knowledge of the restaurant industry
- Culinary school diploma preferred
Skills and Abilities
- Passionate about food and serving others
- Customer service
- Leadership skills
- Organization skills
- Attention to detail
- The ability to manage a team
- Excellent time management abilities
- Ability to remain calm and undertake various tasks
- The ability to communicate in a fast-moving environment
- The ability to make good food consistently, even in a busy kitchen
Working Conditions
The kitchen can be hot at times when preparing or serving food, the cooler (42 F) and freezer can be very cold (25 F). The noise level in the kitchen is usually moderate. Lifting up to 50 lbs. will be periodically needed. The staff in the kitchen is required to wear appropriate protective equipment such as aprons, hot mitts, fully closed shoes, long pants and hair or beard nets. Working hours vary based on business necessities; nights and weekends required.
