Intern-Cook Gordon Ramsay

The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements.

• Prepare sautés, broiled, fried, baked and grilled food items in accordance with kitchen needs.
• Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs.
• Perform preliminary preparation work in a timely manner.
• Ensures ingredient supply levels are accurate.
• Move items from shelves to carts and transport them to assigned stations for restocking purposes.
• Maintains the required part of food items in their assigned station from support areas throughout the property.
• Maintains a sanitary and organized work area.
• Understand proper safety and health codes and regulations and maintain them regularly.
• Ensure all areas assigned are clean and free of debris.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, values, and integrity.
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
• Effectively communicates with other team members, including service and kitchen maintenance personnel.
• Assist with any other job-related duties that may be assigned.

Wage $15.00 per hour

• Senior in High school in a culinary program.
• Hospitality Industry Experience preferred.
• Neat, professional appearance with good personal hygiene.
• Friendly, outgoing personality.
• Strong communication skills required, both verbal and written.

ADDITIONAL REQUIREMENTS

• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
• Must know proper cooking temperatures, holding temperatures and sanitation practices to ensure safe food handling and safe food products to our guests.
• Possesses knowledge of all kitchen equipment including breakdown, set-up and sanitation.
• Must be able to work a flexible schedule to include nights, holidays and weekends.