Cook I

Root Down DIA

Root Down DIA, Timberline Steaks and Grille
Denver International Airport
Posted 8 months ago

Position Summary-

A Cook I main focus of responsibility is to prepare food. This is accomplished by assisting in the preparation of food items, and set up allocated stations as instructed by the Chef on duty and the compliance to established standards. Cook l’s are usually responsible for prepping ingredients and assembling dishes according to restaurant recipes and specifications. Cleanliness is very much a part of everyone’s responsibility in the kitchen. Cook I will keep the cleanliness protocols and established cleaning standards within the Kitchen. Individuals in the Cook I role will respond to requests from the Chef/Kitchen Manager, Front of House Manager, General Manager, along with duties and responsibilities that may be assigned by Cook II Cook III.

Kitchens can be hot, noisy and stressful places, a Cook I needs to be able to work efficiently and quickly to be successful. It can be a dangerous job, with minor cuts, bruises and burns being a part of the daily   routine.

Essential Duties & Responsibilities

  • Set up stations and collect all necessary supplies to prepare menu for   service
  • Prepare a variety of foods;  meat, seafood,  poultry, vegetable,  and cold food items
  • Arrange sauces and supplementary garnishes for allocated   station
  • Cover, date and correctly store all bits and pieces and food prep   items
  • Notify Chef/Management in advance of likely  shortages
  • Serve menu items compliant with established  standards
  • Use food preparation tools in accordance with  manufactures  instructions
  • Close the kitchen correctly and follow the closing checklist for kitchen   stations
  • Maintain a prepared and sanitary work area at all  times
  • Keep the work area fresh all through the shift
  • Make sure all storage areas are tidy and all products are stored  appropriately
  • Constantly use safe and hygienic food handling  practices
  • Help in the professional development of Cook  l’s
  • Assist with duties assigned by Chef/Kitchen Manager, Front of House Manager, General Manager, or by Cook III

Qualifications & Education

Possible education through a culinary program, or continuing culinary eduction. A combination of appropriate education and experience may be substituted for the minimum education requirements if the exact education/experience requirements are not  fulfilled.

Equivalent Experience Requirements

  • 0 to 1 year prior cooking experience
  • A growing understanding of various cooking methods, ingredients, equipment, and procedures
  • Accuracy and speed in executing  assigned tasks
  • Familiar with, or developing understanding of the industry’ s best practices

Core Competencies

  • 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
  • Dedicaition to cleanliness standards

Skills and Responsibilities

  • Setting up and stocking of stations with all necessary supplies
  • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
  • Cook menu items in cooperation with the rest of the kitchen staff
  • Answer, report, and follow Cook II, Cook  Ill, Chef/Kitchen  Managers’ instructions
  • Clean up station and take care of leftover food

Job Features

Job CategoryCook, Hourly
Salary$11- $12 per hour

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