Role Summary
The role of Cook 3 reports directly to the Sous Chef and Head Chef. This role of cook 3 is the entry level in the kitchen team and uses a variety of equipment and utensils according to kitchen protocol and standards.
Key Accountabilities
- Works in the designated station as assigned by the Sous Chef and/or Head Chef
- Organizes the assigned work area efficiently, portion food and put away deliveries.
- Cleans and organizes the kitchen at all times. Follows all required checklists and cleaning schedules during and following his/her shift.
- Assists in daily and weekly procedures,food labeling/dating, organize freezer, fridge and dry storage area
- Maintains high levels of hygiene, cleanliness, organization, and sanitation of the kitchen.
- Maintains a positive attitude that promotes teamwork within the restaurant.
- Performs other duties as assigned and directed by Sous Chef and/or Head Chef.
- Engages with co-workers in a positive, respectful and fun manner.
Required Education & Experience
- High school
- Level 1 Food safe
- No experience or less than a year in a professional kitchen.
- Must be eligible to work in Canada.
Required Knowledge, Skills & Abilities
- Passion for fresh ingredients and producing great food every day.
- Strong communication and interpersonal skills, both written and oral.
- Customer service skills – able to exceed guest expectations.
- Ability to multi-task in a fast-paced environment.
- Must work well within a restaurant team culture.
- Must be able to work with minimal supervision and have a strong initiative.
- A positive and team-oriented attitude.
- Must be able to lift 50 pounds
- Must be able to work morning, evening, and weekend shifts as business dictates
