Senior Cook

• Food Preparation & Execution: Cook and plate menu items according to established recipes, portion controls, and presentation standards.
• Station Management: Set up, stock, and maintain an assigned kitchen station.
• Quality & Inventory Control: Inspect ingredient freshness, check stock levels, and notify the chef or manager of shortages or waste.
• Staff Guidance & Training: Train, supervise, and support junior staff, line cooks, and commis cooks on shift.
• Safety & Hygiene: Enforce strict health, cleanliness, and food-safety (HACCP/sanitation) guidelines across all work surfaces and equipment.
• Service Coordination: Communicate smoothly with front-of-house staff, expeditors, and sous chefs to ensure orders go out hot, accurate, and on time.

Skills: Food Category Operations, Cook, Food Handling