Cook

Principal Duties and Responsibilities: 

• Demonstrate core values of Goodwill Industries by modeling service, ownership, accountability and respect.
• Prepare food in accordance with club recipes and standards.
• Prepares all required items.
• Sets up service units with needed items.
• Prepares items that are ordered in accordance with established portions and presentation standards.
• Notifies sous chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Assists the sous chef in maintaining security and safety in the kitchen.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Sets-up, maintains and breaks down line station(s).
• Requisitions items needed to produce menu items.
• Adheres to state and local health and safety regulations.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Maintains the highest sanitary standards.
• Coordinates and times orders with other kitchen operations.
• Prepares meats, seafood, vegetables and other items required for line and special function purposes.
• Carefully follows standard recipes when pre-preparing and preparing all items.
• Uses food preparation equipment according to manufacturers’ instructions.
• Cleans work station.
• Sets-up the broiler.
• Broils and grills all meats on the menu when appropriate meals are ordered.
• Prepares sauces and accompanying garnishes for all broiled and grilled menu items.
• Requisitions supplies needed to broil meats.
• Assists with preparation of other food products on serving line as needed.
• Consistently uses safe and sanitary food handling practices including those related to personal hygiene.
• Returns soiled food preparation utensils and other small wares to the proper areas.
• Makes recommendations for maintenance, repair and upkeep of the fry area and equipment.

Requirements/Qualifications:

• Attends staff meetings.
• Assists with other duties as assigned by sous chef.
• Minimum of two years’ experience in an upscale culinary operation desired.
• Formal culinary training from an accredited institution is preferred but not required.
• The ideal candidate will have a background in a multi facet operation(s) including ala carte and catering/banquets food production with high emphasis placed on quality, consistency and customer satisfaction.
• Our open kitchen concept requires presentable, appropriate appearance, proper conduct, and customer focus.
• Must be a true team player with quick action, decisiveness, and sound rationale.
• Must be cooperative and dedicated in teaching and mentoring situations.
• Must be able to stand for a long period of time in a hot environment and possess the physical dexterity to bend, lift, push and pull.