Cold Kitchen Cook

General Job Guidelines and Responsibilities
- To be present in the daily kitchen morning briefing.
- Ensure that requisitions and deliveries of the store are properly checked in quantity and quality.
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Assumes 100% responsibility for the quality of products served.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
- Portions of food products before cooking according to standard portion sizes and recipe specifications.
- Ensures the maintenance of a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat top range and refrigeration equipment.
- Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
- Follows proper plate presentation and garnish set up for all dishes according to the set standards.
- Handles stores and rotates all products properly.
- Closes the kitchen properly and follows the closing checklist for all kitchen-assigned stations. Support Stewards in closing the kitchen.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Performs other related duties as assigned by the Executive Chef, Executive Sous Chef or Sous Chef and ensures all Logs and Checklists as well sanitary standards according to company policies.

Chef de Partie Job Functions
- Always arrive at least 5 minutes before your scheduled time.
- Always come to work with a clean uniform.
- Always observe and complete opening and closing checklists.
- Count your opening product inventory; place all products in their proper location.
- Ensure the cleanliness and organization of your area.
- Stock your food products and any equipment needed for the station. Rotate products so that product from the prior shift is used first.
- Make certain you have all the products needed to assure a smooth service period. Notify the Executive Chef, Executive Sous Chef or Sous Chef on duty if you lack any products needed.
- Set and prepare the station area and be ready for orders 15 minutes before service.
- Check thermostat settings of grills, ovens, fryers and other kitchen equipment and adjust them if necessary.
- Double-check your product levels to ensure that you won't have to leave your station during peak periods.
- Ensure cleanliness as you go - maintain a clean station and work area THROUGHOUT THE DAY.
- Follow recipe instructions EXACTLY as they are stated - ensure the quality, portion size, cooking time and consistency of every item that leaves your station.
- Be available to perform prep work during slow periods. Check-in with the Executive Chef or Sous Chef-on-duty for a prep work assignment during slow periods.
- Be a team player - support and assist your fellow team members whenever possible in whatever functions are required.
- Ensure that all cooking equipment used is operating correctly and at the proper temperature.
- Report any broken or malfunctioning equipment to the (Executive Chef, Executive Sous Chef or Sous Chef-on-duty).
- ALWAYS follow safe food handling practices and HACCP rules.
- Know and follow proper plate presentation and garnish set-up for all dishes.
- Use our product labelling system to label, date, rotate and store all food products.
- Prepare only what is on the Daily Prep List.
- Always check with Executive Chef or Sous Chef-on-duty before checking out.
- HACCP rules were always in place and followed check-ups from time to time in critical areas.
- Keep personal Hygiene at all times.

**Requirements**:
**Education and Certifications**:

- High school diploma preferred.
- A minimum of 2 years of experience in culinary arts or equivalent combination of education and culinary work experience in fine dining or Hospital field.
- Speciality/Technical Training or Bachelor’s degree in Culinary Arts preferred.
- CA ServSafe or other HAACP Certification is preferred.