Cook

Windsor Hospitality; Walnut Creek (CA); On-site; USD 30,000 - 45,000; Full time

Job summary

Windsor Hospitality is seeking a Cook to prepare and season a wide range of food items for our restaurant. The ideal candidate will manage food procurement, cooking techniques, and temperature controls while adhering to the company’s service fundamentals.

Qualifications include a high school diploma and the ability to thrive in a multi-tasking, fast-paced environment. Strong time management and organizational skills are essential for this role along with the precise use of kitchen tools.

Qualifications

• Complete high school or equivalent education.
• Thrive in a fast-paced environment.
• Exhibit strong time management and organizational skills.

Responsibilities

• Prepare, season, and cook various food items.
• Manage food ordering and procurement.
• Control cooking temperatures and techniques.

Skills

Multi-tasking

Time management

Organizational skills

Precision measurement

Use of kitchen tools

Education

High school completion or equivalent

Job description

Description

To prepare, season, and cook soups, meats, vegetables, desserts, and other food stuff for consumption in the restaurant.

Essential Responsibilities

1. Reads menu to estimate food requirements, orders food from supplier, or procures it from storage.
2. Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
3. Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, grinders, slicers, and tenderizers, to prepare soups, salads, graves, desserts, sauces, and casseroles.
4. Bakes, roasts, broils and steam meats, fish, vegetables, and other foods.
5. Adds seasoning to food during mixing or cooking, according to personal judgment and experience.
6. Observes and tests food being cooked by tasting, smelling, and piercing with a fork to determine that it is cooked.
7. Carves meat, portions food on serving plates, adds gravies, sauces, and garnishes servings to fill orders.
8. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
9. May supervise other cooks and kitchen employees.
10. May wash, peel, cut and shred vegetables and fruits to prepare them for use.
11. May butcher chickens, fish and shellfish.
12. May make bread, rolls, cakes, and pastry.
13. May price items on the menu.
14. Required to be always in uniform when working on the property, including wearing a name identification badge.
15. Supports and adheres to the core values, the mission statement, service fundamentals, and guest service philosophy as defined by the company.
16. All other duties as assigned by a manager or supervisor.

Requirements

• High school completion or an equivalent level of education and experience.
• Must thrive in a multi-tasking, fast paced working environment.
• Good time management and organizational skills.

Skills and Abilities

• Skillfully use hand tools or machines needed for your work.
• Read recipes of items to be prepared.
• Measure, cut, or otherwise work on materials or objects with great precision.
• Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.
• Picture what the finished product will look like.
• Accept responsibility for the accuracy of the work as it is turned out.

Physical Demands

Medium work. Exerting up to 20 to 50 pounds of force occasionally. Requires walking or standing to a significant degree, and or requires working at a production rate pace entailing the constant pushing and or pulling of materials even though the weight of those materials is negligible. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.