Chef/Cook

Prepare ingredients and cook dishes according to recipes and customer preferences.
Ensure food quality, taste, and presentation meet established standards.
Adjust recipes to accommodate special dietary needs or allergies as required.
Maintain cleanliness and organization of the kitchen, workstations, and equipment.
Monitor inventory levels and notify supervisors of shortages or expired items.
Assist in receiving, storing, and stocking food and supplies appropriately.
Ensure compliance with local, state, and federal food safety standards.
Perform routine cleaning and maintenance of kitchen equipment.
Assist in creating and testing new recipes or menu items.
Provide feedback to the head chef or kitchen manager on menu improvements.

High school diploma or equivalent. Culinary training or certification is a plus.
5 years of specialized roles in a professional kitchen environment
Knowledge of cooking techniques, kitchen equipment, and food safety standards.
Ability to work efficiently under pressure in a fast-paced environment.
Strong organizational and time management skills.

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