Cooks

Mendocino Farms Talent Acquisition Team; Vancouver; On-site; Full time

Job summary

Join a dynamic culinary team as a Cook III, where your expertise in high-volume food preparation will shine. This role involves accurately and efficiently preparing a variety of hot and cold food items for breakfast, lunch, dinner, and special events. You'll ensure quality and portion standards are met while working in a fast-paced environment. If you have a passion for cooking and a commitment to excellence, this is the perfect opportunity to showcase your skills and contribute to memorable dining experiences. Be part of a team that values professionalism and culinary creativity!

Qualifications

• 5+ years in a high-volume restaurant or equivalent experience required.
• SafeServe certification and professional appearance are essential.

Responsibilities

• Prepare, portion, cook, and present a variety of food items for meals.
• Assist with training personnel and minimize food waste.

Skills

High-volume restaurant experience

Order expediting

Food preparation techniques

SafeServe certification

Education

High school diploma or equivalent

Tools

Basic kitchen equipment

Job description

$17 for 1+ year full-service restaurant experience.

Title: Cook III

Job Description:

The Cook III will accurately and efficiently prepare, portion, cook and present a variety of hot and/or cold food items for various meal periods to include: Breakfast, Lunch, Dinner and Special/Catered Events.

Typical Work Conditions:

Equipment Used:

Minimum Requirements:

• Minimum 5 years in a high-volume restaurant or equivalent.
• Must have the ability to expedite orders in a professional, organized and timely manner.
• Professional appearance and demeanor.
• Work varied shifts, including weekends and holidays.
• High school diploma or equivalent.
• Working knowledge of basic kitchen equipment.
• SafeServe certified.
• Knowledge and ability to independently prepare various types of foods using various cooking methods (e.g., cooking meats, fish and poultry by various processes, such as roasting, baking, broiling and/or frying).
• Assists with training personnel.
• Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designed by servers within policy.
• Prepares and controls food usage in order to minimize waste.
• Performs opening and closing duties in accordance with procedures.
• Performs associated duties: cleaning and organization of refrigeration units, prepare next day food items, stock and inventory supplies as needed.
• Notifies supervisor of incidents or conflicts that affect normal business operations and guest services.