Cook

What We Look For...

We are looking for a line Cook I, II, or III to be part of a first-class culinary team that prepares and presents food to the standards and expectations of the restaurant and banquets. Cook I-III will prepare food according to standards set by the executive chef.

Some Key Responsibilities:

• Meet and exceed guest and team member expectations by providing Legendary Service and teamwork.
• Hands on preparation of all Line items, including a) Sauté b) Wheel/Window, c) Broiler and Vegetable Station.
• Maintain par stock on all items used online; notify Supervisor daily of items to be requisitioned.
• Maintain a sanitary, organized work area and other assigned area per Chef's list, including a) stoning the grill, b) Cleaning refrigerator online, c) Brushing the broiler, d) General wipe-down of Line including shelves, e) Proper rotation of food products.
• Maintain the cleaning and organization of the walk-in, including proper rotation of products.
• Ensure that all food products are labeled, dated and put away after closing of Restaurant. These practices must be in compliance with all Hotel and Health Department regulations.

The Model Qualifications:

• Culinary schooling is preferred, or any combination of education and experience equivalent, that provides the required knowledge, skills, and abilities.
• 2 years of previous cooking experience.

If this sounds like a fit, we'd love to hear from you!

Radiate Hospitality is an Equal Opportunity Employer - we welcome applicants of all backgrounds, identities, and abilities.