This position is charged with the preparation and service of the menu offered to the restaurant guests. The Cook is in charge of working on a daily basis with the Restaurant Manager to ensure that preparation is done in a timely fashion to support the logistical plan as set by the Operations Director and the Restaurant Manager.
Key Responsibilities and Accountabilities
Preparation of all menu items according to set recipes as designated by the Restaurant Manager.
Using of Traeger smokers to prepare designated menu items in advance.
Preparation of food areas for the use of the guests and the constant upkeep of these areas throughout service.
Participation in sanitation during food preparation, food service, and food sanitation areas as well as support to the service staff when needed.
Executing a lunch service and additional shifts as delegated by the Restaurant Manager.
Dishes and cleanliness in the kitchen in tandem with other kitchen staff.
Cooking experience a must.
Cooking experience in buffet or BBQ operations a plus.
Required Skills & Abilities
Good interpersonal experience for daily interactions with individual guests and groups.
Ability to work as part of a team and not only as part of the cooking staff.
Flexibility to work in an ever- changing environment to support the daily schedule.
Organizational skills to ensure that storage areas are well kept.
Responsible for cleanliness to ensure an incident free work environment and service.