Cooks

Mendocino Farms Talent Acquisition Team; Vancouver; On-site; CAD 40,000 - 55,000; Full time

Job summary

Join a leading restaurant as a Cook III, where you will prepare and present a variety of hot and cold food items for multiple meal periods. This role requires extensive kitchen experience and the ability to work under high-volume conditions, ensuring exceptional guest service and meal quality.

Qualifications

• Minimum 5 years in a high-volume restaurant or equivalent.
• SafeServe certified.
• Ability to work varied shifts, including weekends and holidays.

Responsibilities

• Prepare, portion, cook, and present food for various meal periods.
• Assist with training personnel and controlling food usage to minimize waste.
• Perform opening and closing duties in accordance with procedures.

Skills

Ability to expedite orders

Professional appearance

Knowledge of cooking methods

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.

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