Cook 3 @ KIVA
- Work and master all kitchen stations.
- Ensure superior standards of service meet the requirements of guests and employees.
- Proactive in exceeding guest satisfaction.At times it may be necessary to investigate, quickly respond to, and resolve challenges from guests or employees.
- Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.
- Familiar with food preparation, cooking, and serving techniques; must be able to read cooking instructions.
- Wash, peel, cut, and shred vegetables and fruits to prepare them for use.
- Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
- Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance.
- Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.
- Other duties and responsibilities may be assigned.
- Must be highly customer oriented and responsive with high need for closure.
- Able to work under pressure and balance multiple priorities and assignments.
- Strong team-building skills including the ability to lead, cooperate, and motivate.
- Must be role model and able to live our BlueStar core values:
- Honesty and Integrity
- Respect for the Individual
- Teamwork
- Competitive Spirit
- High School diploma preferred, or the equivalent combination of education and professional experience.
- Minimum of three years’ cooking experience in commercial kitchen.
- Current Food Handlers card.
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
- Ability to speak effectively before groups of customers or team members.
- Ability to think, work, solve practical problems, and make independent decisions, based on sound judgment.
- Must demonstrate initiative and accept responsibility for decisions and actions.
- Must be self-motivated, proactive, and a team player.
- Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
- This position requires a flexible schedule to include evenings and weekends.
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