Cook/Chef

Top Job

Located in Fayetteville, NC

Salary: Based on Experience

Now hiring for a restaurant cook/chef in Fayetteville, NC.

Duties include but not limited to

· Providing and maintaining high quality standards and procedures in preparing and serving all food.

· Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.

· Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.

· Ensuring that all food quality meets specifications and guarantees.

· Maintaining a solid knowledge, understanding and preparation of base stocks and soups.

· Regularly restocks all kitchen supplies and food items required for service.

· Properly labeling and dating all products to ensure safekeeping and sanitation.

· Maintains cooling logs using 6-hour cooling process.

· Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.

· Assisting the Chefs in all health, safety, and sanitation procedures

· Assisting in lowering all food costs and wastes.

· Ensuring all products are rotating on a first-in, first-out philosophy.

· Ensuring all requisitions are processed properly and placed in designated area.

· Assisting as needed in execution of service.

· Maintains a solid menu knowledge and attention to detail with plate presentation.

· Maintaining a high level of professionalism

· Working as a team, assisting all guests’ and employees’ needs and inquiries.

· Effectively communicating with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.

· Following all procedures and policies set forth by the company, division and department.

· Following all health and safety regulations.

Qualifications: (Include equipment knowledge/use)

· 2 Years minimum experience in a similar position preferred.

· Basic comprehension of English oral and written language

· Ability to read and measure recipes.

· Able to apply basic knife skills required for preparation.

· Knowledge of weights and measures.

· Exhibits a basic knowledge, understanding and application of various cooking techniques.

· Basic knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles

· Experience with interior of hotels, in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures.

· Exposure to hazardous cleaning chemicals.

· Ability to lift up to 50 pounds.

· Ability to maintain a clean and organized work environment.

· Knowledge of health, safety and sanitation rules and regulations

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