Cook

POSITION OBJECTIVE

Organize all mise-en-place according to the Chef’s specifications and execute all line duties including opening and closing procedures.  Ensure that all processes and procedures are adhered to according to Reunion Standards.

ESSENTIAL JOB FUNCTIONS

• Participate in creating daily specials

• Make certain that you have all the supplies necessary to execute service and prepare your station

• Complete the storeroom requisition for items needed

• Ensure all equipment is (ovens, grills, burners, salamanders, and fryers) clean and ready for use

• Check par amount and ensure that line is ready for service

• Prep additional items to bring counts back up to par - example:

  • Par—10 smoked Salmon & Crab Melt

  • Actual—3 smoked Salmon & Crab Melt

  • 7 smoked Salmon & Crab Melt

  • Communicate production progress to the chef or chef tournant

• Make sure sanitation is adhered to including updated HACCP documentation logs

• Create professional working relationships with all colleagues

• Attend meetings as required including: Daily Riot, front house line ups and monthly team meetings

EDUCATION/EXPERIENCE

• Minimum of 1 years of line cook experience in comparable environment preferred

REQUIREMENTS

• Basic Reading skills and basic oral proficiency in the English language

• Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks

• Must work in a safe, prudent and organized manner

• Must have the ability to handle multiple tasks at one time

• Sanitation and HACCP proficiency

• Be able to work in a standing position for long periods of time

• Be able to work in a hot, cold, wet, humid and loud environment for long periods of time

• Be able to reach, stoop, bend and lift up to 40 lbs