Razzoos Cook (45111)

The Cook is responsible for accurately and efficiently preparing and cooking meat, fish, vegetables, soups, and other hot food items. This role includes portioning ingredients, preparing food products prior to cooking, assisting with final plate assembly, and ensuring each dish is plated and garnished according to brand standards. The position is essential in maintaining consistent quality, presentation, and flavor across all menu items.

• Valid Food Handlers Certification

• Refer to Daily Prep List at the start of each shift for assigned duties.
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment
• Assume 100% responsibility for quality of products served
• Follow all recipes precisely and keep the recipe accessible during preparation.
• Know and comply consistently with our standard portion size, cooking method, quality standard, and kitchen rule, policy, and procedure
• Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period
• Portion food products prior to cooking according to standard portion sizes and recipe specifications
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follow proper plate presentation and garnish set up for all dishes
• Properly handle, store, and rotate all products in accordance with company standards
• Assist in food prep assignments during off-peak periods as needed
• Properly close the kitchen by following the closing checklist for each station and assist others with completing their closing tasks
• Attend all scheduled employee meetings and bring suggestions for improvement
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or director

• Skilled in cooking, portioning, and preparing a variety of menu items
• Knowledge of kitchen equipment, food safety, and sanitation standards
• Ability to plate and garnish dishes to standard
• Strong attention to detail and quality
• Team oriented and able to work efficiently in a fast paced kitchen environment