Ascent Hospitality
ESSENTIAL FUNCTIONS
Prepare and cook a variety of dishes according to recipes and established standards. Manage and organize workstation to ensure efficiency and cleanliness. Supervise and train entry-level cooks and kitchen staff. Ensure food quality and presentation meet the restaurant’s standards. Assist with menu development and recipe modification. Maintain adherence to food safety and sanitation guidelines. Monitor inventory levels and assist with ordering supplies. Collaborate with other kitchen staff to ensure smooth operation and timely food delivery. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
Proficiency in cooking techniques and kitchen procedures. Ability to follow and adapt recipes and instructions. Strong knowledge of food safety and sanitation practices. Experience in managing and organizing kitchen workstations. Leadership skills to supervise and train entry-level cooks. Excellent organizational and multitasking abilities. Good communication skills and teamwork orientation. Flexibility to adapt to varying kitchen demands and operational changes. PHYSICAL DEMANDS
Stand for long periods during shifts. Lift and carry ingredients or equipment (up to 25 lbs. or more). Bend, stoop, and reach to access ingredients and equipment. Use hands and arms for tasks such as chopping, stirring, and operating kitchen tools. Work in a hot and potentially noisy environment. Adapt to various shifts, including weekends and holidays. QUALIFICATION STANDARDS
High school diploma or equivalent required; a culinary degree or certification is preferred. Several years of experience in a professional kitchen, including experience as an entry-level cook. Proficiency in cooking techniques, kitchen operations, and recipe execution. Strong understanding of food safety and sanitation practices. Experience in managing and organizing kitchen workstations. Ability to supervise, train, and mentor entry-level cooks and kitchen staff. Good organizational and multitasking skills. Strong communication and teamwork skills. Flexibility to work various shifts, including evenings, weekends, and holidays. Capability to lift and carry heavy items and work in a fast-paced environment.
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Prepare and cook a variety of dishes according to recipes and established standards. Manage and organize workstation to ensure efficiency and cleanliness. Supervise and train entry-level cooks and kitchen staff. Ensure food quality and presentation meet the restaurant’s standards. Assist with menu development and recipe modification. Maintain adherence to food safety and sanitation guidelines. Monitor inventory levels and assist with ordering supplies. Collaborate with other kitchen staff to ensure smooth operation and timely food delivery. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
Proficiency in cooking techniques and kitchen procedures. Ability to follow and adapt recipes and instructions. Strong knowledge of food safety and sanitation practices. Experience in managing and organizing kitchen workstations. Leadership skills to supervise and train entry-level cooks. Excellent organizational and multitasking abilities. Good communication skills and teamwork orientation. Flexibility to adapt to varying kitchen demands and operational changes. PHYSICAL DEMANDS
Stand for long periods during shifts. Lift and carry ingredients or equipment (up to 25 lbs. or more). Bend, stoop, and reach to access ingredients and equipment. Use hands and arms for tasks such as chopping, stirring, and operating kitchen tools. Work in a hot and potentially noisy environment. Adapt to various shifts, including weekends and holidays. QUALIFICATION STANDARDS
High school diploma or equivalent required; a culinary degree or certification is preferred. Several years of experience in a professional kitchen, including experience as an entry-level cook. Proficiency in cooking techniques, kitchen operations, and recipe execution. Strong understanding of food safety and sanitation practices. Experience in managing and organizing kitchen workstations. Ability to supervise, train, and mentor entry-level cooks and kitchen staff. Good organizational and multitasking skills. Strong communication and teamwork skills. Flexibility to work various shifts, including evenings, weekends, and holidays. Capability to lift and carry heavy items and work in a fast-paced environment.
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