Job Description
The Cook's primary responsible of the cook is to prepare, season, and cook soups, meats, vegetables, desserts, or other assigned menu items. Have demonstrated knowledge and experience in all aspects of culinary arts and food service with the ability to meet the high expectations of Rich’s standards to assist the kitchen in daily production wherever needed Key Accountabilities and Outcomes Experience with a la carte, banquet and large volume cooking, meat temperatures, production of all sauces and compounds as well as cooking food in the appropriate manner such as poaching, sautéing, etc.; create a consistent finished product and high-quality presentation Learn menus and recipes; read a recipe, picture what the finished product will look like, and accept responsibility for accuracy of the resulting work Ability to read multiple contracts at once and effectively prep them Prepare prep lists Ensure food safety: food is stored properly and at appropriate holding temperatures; maintain work area, including countertops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and health and work safety regulations If functioning in a lead capacity: Take responsibility for assigned employees in the absence of the Executive Sous Chef or Sous Chef Effectively communicate and delegate work and ensure proper execution, including equipment training Working knowledge of food costs, inventory control systems and purchasing Flexible schedule including being on notice to change locations Front of the house presence when overseeing a station; carving in front of up to 1000 guests Knowledge, Skills, and Experience Strong proven knowledge of all aspects of culinary arts and food service Exemplary leadership qualities, including leading by example, but also work well as part of a team and promote a team environment Positive and effective communication skills Skillfully use hand tools, machines, and kitchen equipment Strong math skills calculate amounts of various products needed, measure ingredients with precision High School Diploma or equivalent Minimum 3 months experience as line cook and 3 months as pantry/prep cook 2 year culinary degree or 5 years cooking experience in restaurant / catering / banquet facility Culinary training Sanitation / safety training; ServSafe or comparable certification Must be able to lift 50 pounds Able to stand for extended periods of time Visual acuity