Cook

Include the following. Other duties may be assigned.

• →Assists the Sous Chef with the following tasks:
• →Prepare food for various functions (chopping vegetables, butchering meat, or preparing sauces)
• →Cook menu items in cooperation with the rest of the kitchen staff.
• →Answer, report and follow the Executive Chef/Sous Chef's instructions.
• →Properly clean and sanitize the kitchen at the end of every shift.
• →Wrap, label, and date leftover food.
• →Stock inventory appropriately. Date, FIFO (First In, First Out)
• →Take and document temperatures of all refrigerators and freezers every four hours throughout each day.
• →Take and document temperatures of all hot and cold foods throughout a function.
• →Take and document the temperatures of every hot holding unit before during and at the end of each function.
• →Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• →Comply with nutrition and sanitation regulations and safety standards.
• →Maintain a positive and professional approach with coworkers and customers.
• →Inspects and tastes all prepared foods to maintain the highest quality standards.
• →Must instill teamwork and synergy between the front and back of house staff through proper communication and respect.

• Proven cooking experience, including experience as a line chef, banquet cook or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry's best practices.
• Flexible schedule - Weekends, holidays, and nights a must.
• Strong kitchen knowledge and knife skills.
• Must be a team player willing to do any job in the kitchen.
• Must have reliable transportation.

• Ability to interact with all levels of staff including management.
• Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours.
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Focusing on high-quality service to enhance guest satisfaction.

Ensuring compliance with all local and state health and safety regulations.

• High school diploma or GED preferred.
• Minimum 3 years’ experience in kitchen production

• Ability to read and interpret recipes and prep list.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Basic knife skills

The essential responsibilities of this position are described under the headings above.  They may be subject to change at any time due to reasonable accommodation or other reasons.  Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Hourly Wage Range: $19.00 - $21.00/hour