Cook (4077)

Paycom; Lehi (UT); On-site; USD 17,000 - 25,000; Full time

Job summary

Paycom's Traverse Mountain kitchen in Lehi, Utah is seeking a dedicated line cook. You will follow recipes, prepare ingredients and cook meals during dining hours, ensuring quality and timely service.

Responsibilities include maintaining a clean, sanitized workspace, rotating stock, and collaborating with the team to deliver appealing dishes. Prior experience and strong teamwork are valued.

Qualifications

• Experience with cutting tools, cookware and bakeware.
• Knowledge of grilling, baking, boiling methods.
• Ability to follow sanitation procedures.
• Ability to work in a team.
• Excellent communication and physical stamina.

Responsibilities

• Set up workstations with ingredients and cooking equipment.
• Prepare ingredients for cooking (chopping, peeling, cutting meat).
• Cook food using various utensils or grillers.
• Check food while cooking and stir/turn as needed.
• Ensure presentation by dressing dishes before serving.
• Maintain a sanitized and orderly kitchen.
• Store food and other items properly.
• Check quality of ingredients.
• Monitor stock and place orders when shortages.

Skills

Cutting tools

Cookware

Bakeware

Cooking procedures

Sanitation procedures

Teamwork

Communication

Physical stamina

Education

Food Handlers Certification

Tools

Grill

Oven

Knives

Job description

Job Details: Job Location: Traverse Mountain - Lehi, UT 84043, Position Type: Full-Time/Part-Time, An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be detailed in moving around the kitchen and apt in multi-tasking.

ACCOUNTABILITIES

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

JOB REQUIREMENTS

• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

BEHAVOURAL COMPETENCIES

• Adaptability and Flexibility: Able to change direction as priorities shift and thrive in environments that require the ability to adapt to changing circumstances.
• Creativity and Innovation: The ability to introduce new or novel concepts or ways of doing things.
• Dependability: Fulfills commitments consistently and can be counted on to do what they agree to do.
• Judgment: Ability to weigh alternative actions and make decisions that incorporate opinions, facts, tangible and/or intangible factors.
• Pride in Work: Seeks to do a job correctly and is driven by being associated with doing high quality work.
• Prioritization: Effectively arranges goals, tasks and projects in order of greatest importance to achieve success.
• Teamwork and Collaboration: Ability to work effectively with others to achieve common causes.
• Trustworthy: Proven, reliable, individual who can be counted on to do that they say they will do.

Positional expectations

• Maintain all certification requirements. Submit new food handlers/ alcohol certification prior to the expiration date
• Report to work on time, ready to work.
• Maintain and well-groomed professional appearance and adhere to uniform standards
• Deliver excellent customer service at all times
• Report to work on time, ready to work
• Provide consistent support to servers and other staff
• maintain cleanliness in your area
• Be familiar with menus, and company processes in an effort to answer questions when asked.
• Abide by Tsunami Rules and regulations as outlined in the employee handbook
• Abide by state and federal regulations regarding all restaurant operation, safety, and sanitation.
• Measure and assemble ingredients for menu items
• Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours
• Maintain accurate food inventories
• Properly store food items at appropriate temperatures
• Rotate stock items as per established procedures
• Restock kitchen for subsequent shifts
• Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift