Cook I- Stomping Grounds Restaurant

General Summary Of DutiesResponsible to assist the culinary leadership with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areasExamples of Duties (include but are not limited to the following):Prepare mise-en-place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for sue all necessary equipmentPrepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelinesCheck and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basisMaintain the specific kitchen area clean and hygienicMake proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous ChefPick up products from stores in accordance with HACCP guidelines and Company policiesAssist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de PartiePerform additional duties and projects as assignedPosition RequirementsA minimum of 1 year of culinary experience in a professional kitchenAbility to speak, read, write and understand EnglishProfessional demeanor appropriate for a luxury environmentKnowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCPKnowledge of all kitchen equipment operationsKnowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructionsEducationHigh School education or equivalentCulinary training or accredited apprenticeship program preferredTypical Physical / Mental DemandsMust be able to stand and walk for prolonged periods of timeMust be able to bend, stoop, crouchMust use hands to reach, grasp, handle, pull and pushMust have good near and far visionMust be able to hear, talk, smell