Summary: The Cook will be responsible for preparing and cooking high-quality food according to established restaurant standards. They will work as part of a team in a fast-paced environment to ensure a high level of customer satisfaction. Responsibilities: Prepare and cook various dishes, including appetizers, entrées, and desserts, as per the restaurant’s menu and standards. Measure and mix ingredients, use grinders, slicers, and mixers to prepare ingredients, and use ovens, grills, and fryers to cook food. Monitor food quality and presentation and adjust cooking techniques as necessary. Ensure food service areas are clean, organized, and productive at all times. Assist in the development and creation of new menu items. Adhere to food safety and sanitation standards, including HACCP. Train and mentor kitchen staff, ensuring a high level of culinary expertise and professionalism. Consistently maintain a positive and professional demeanour. Work with management to maintain an efficient and productive kitchen. Perform other duties as assigned by management. Qualifications: High school diploma or equivalent required, culinarily degree from an accredited institution is an advantage. Relevant experience in a high-volume restaurant or food service establishment. Experience with basic knife skills, cooking methods, and kitchen equipment. Strong communication and interpersonal skills. Knowledge of food safety and sanitation standards. Ability to work well in a team-oriented environment. Must be able to work flexible hours, including nights, weekends, and holidays. Ability to stand and walk for extended periods of time.
