Cook
On-siteCalifornia, United States
Job Summary
Prepare and present all food items for restaurants, employee meals, catering, and special orders while accommodating guest requests. Rotate inventory in walk-ins and freezers to minimize waste, maintain internal cleanliness of prep areas, and follow all MHRG policies and safety procedures. Assist with ordering supplies, set up hot and cold line stations, and immediately report suspicious occurrences or hazardous conditions. Practice safe work habits, comply with equipment handling regulations, and attend mandatory meetings. Requires a valid Food Handler Certificate, proficiency in sautéing, knife handling, and basic knowledge of soups, stocks, and sauces. Must be able to work nights, weekends, and holidays.
Required Qualifications
- Must have basic knowledge of production and operations in all relevant kitchen areas
- Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery
- Basic knowledge of soups, stocks and sauces required
- Must have proficient knowledge of saut ing, culling, broiling, poaching, boiling, steaming, and braising
- Must have proficient knife handling skills
- Understanding and knowledge of safety, sanitation and food handling procedures
- Able to understand English and to follow simple verbal direction
- Previous prep or line cook experience
- Valid Food Handler Certificate required
- Must be able to work nights, weekends and some holidays
- Must comply with any dress code requirements
Desired Qualifications
- Flexible schedule helpful
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