Position Summary

The Experienced Cook is a key leader in the kitchen, responsible for ensuring the consistent preparation of high-quality food while maintaining exceptional standards of food safety, cleanliness, and efficiency. This position assists in leading the daily kitchen operations, mentoring kitchen staff, and ensuring every guest receives an outstanding dining experience.

The ideal candidate is passionate about food, possesses advanced culinary knowledge, works independently with minimal supervision, and leads by example through professionalism, teamwork, and attention to detail.

Essential Duties and Responsibilities

Food Preparation & Quality

· Prepare hot and cold menu items according to standardized recipes, production sheets, and presentation standards.

· Prepare raw ingredients by washing, cutting, measuring, storing, and handling food properly.

· Cook large batches of sauces, soups, pasta, meats, and other ingredients for daily service.

· Work on the pasta line while ensuring all food is prepared, portioned, and plated consistently to restaurant standards.

· Conduct quality inspections of dishes before they leave the kitchen.

· Maintain recipe consistency and assist with recipe development and standardization.

· Coordinate timing between kitchen stations to ensure meals are served promptly and accurately.

· Personally work any station as needed to support kitchen operations.

Kitchen Operations

· Lead daily food production and coordinate kitchen workflow during service.

· Manage opening, closing, and side work responsibilities.

· Prepare and assign daily prep lists based on staffing and workload.

· Maintain adequate inventory levels and assist with ordering food and supplies.

· Monitor food storage, labeling, rotation, and temperature controls.

· Assist management with menu planning, specials, food cost control, and waste reduction initiatives.

· Ensure efficient, cost-effective food production while maintaining quality standards.

· Step into a leadership role during management absences and oversee all kitchen operations.

Leadership & Staff Development

· Provide leadership, direction, and support to cooks and food service staff.

· Train, mentor, and coach new and existing kitchen employees on cooking techniques, food safety, station responsibilities, and company standards.

· Promote teamwork, accountability, and continuous improvement throughout the kitchen.

· Assign work fairly based on employee skill level and operational needs.

Food Safety & Sanitation

· Maintain compliance with all local, state, and federal food safety regulations.

· Ensure proper sanitation, cleanliness, and organization throughout the kitchen.

· Monitor safe food handling, cooking temperatures, cooling procedures, and storage practices.

· Inspect kitchen equipment regularly to ensure cleanliness, safety, and proper operation.

· Report maintenance needs and coordinate repairs as necessary.

· Maintain personal hygiene and enforce sanitation standards among all kitchen staff.

Guest Service & Collaboration

· Work collaboratively with front-of-house staff to ensure exceptional guest experiences.

· Accommodate special requests whenever possible while maintaining quality standards.

· Assist with banquet, catering, buffet, and special event food preparation.

· Address guest concerns professionally and communicate issues to management.

· Participate in staff meetings and contribute ideas for operational improvements.

Additional Responsibilities

· Maintain kitchen profitability through proper portion control, inventory management, and waste reduction.

· Assist with food procurement, receiving, storage, and product rotation.

· Maintain accurate records as assigned.

· Perform other duties as assigned by management.

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