Assistant Cook

The Assistant Cook prepares and cooks food according to restaurant standards, supports the Head Chef with food preparation, and works as part of the kitchen team to ensure timely service and a clean, organized workspace.

Job Title: Assistant Cook

Summary of Position

The Assistant Cook is responsible for preparing and cooking all food items, ensuring that meals are prepared and served in accordance with restaurant standards. This role includes working closely as a team to complete orders on time while maintaining a clean and organised work environment. The Assistant Cook is also expected to support the Head Chef by prepping ingredients, ensuring food quality, and assisting in daily kitchen operations.

Key Responsibilities

• Food Preparation: Prepare and cook food items, including meats, seafood, poultry, vegetables, and sauces according to recipes and standardised methods. Complete the opening checklist and prep list thoroughly and on time. Use recipes for preparing all products. 

• Plating & Garnishing: Serve, portion, garnish and package all menu items according to standard build sheets. Assist with the final presentation of food for catering by packaging and garnishing according to restaurant standards.

• Quality Control: Ensure that food is cooked to the right temperature and portioned correctly. Understand and consistently comply with our standard portion sizes, cooking methods, quality standards, and company rules, policies, and procedures. Ensure food is maintained at safe holding temperatures. Assume 100% responsibility for the quality of all products prepared and served.

• Station Maintenance: Set up and stock workstations with necessary supplies to maintain smooth operations during service. Restock and maintain sufficient levels of food and beverages on serving stations to ensure a smooth service period. Promptly reports equipment and food quality problems to the Kitchen Manager or immediate Supervisor.

• Sanitation & Cleanliness: Maintain cleanliness and organisation of all food production areas and equipment, ensuring compliance with health and safety regulations. Wash, clean, and sanitise smallwares and cooking utensils. Regularly clean and sanitise work tables, shelves, grills, fryers, stoves, ovens, wood-fired roasters, and refrigeration equipment. Maintain a clean and sanitary restaurant. Discard and take out trash. 

• Inventory Management: Assist with receiving and checking in deliveries. Store stock in appropriate storage locations, maintaining shelf-to-shelf organisation. Ensure the daily freshness of food and ingredients by checking for quality, tracking, and rotating old and new products using the First-In, First-Out (FIFO) method. Promptly inform the Kitchen Manager or supervisor of product shortages. Complete daily and weekly stock counts.

• Closing Duties: Assist with cleaning and closing the kitchen at the end of each shift, ensuring all stations are properly stocked and that equipment is clean. Complete the closing checklist and check out with the supervisor on time. 

• Additional Tasks: Assist other staff during busy shifts with tasks to maintain guest service standards and ensure efficient operations. Complete any additional tasks assigned by the supervisor or manager. Attend all scheduled employee meetings and bring suggestions for improvement. 

Job Requirements

• Previous experience in a kitchen or food preparation role.

• Basic knowledge of cooking techniques, kitchen equipment, and food safety regulations.

• Ability to work in a fast-paced environment, handling multiple tasks at once.

• Strong attention to detail and a commitment to maintaining high food standards.

• Ability to work flexible hours, including evenings, weekends, and holidays.

• Ability to perform simple math calculations and understand units and measures. 

• Ability to communicate clearly with managers, kitchen, guests and dining room personnel. 

• Ability to reach, bend, stoop and frequently lift up to 50 pounds. 

• Possesses hand coordination and dexterity for rapid production. 

• Ability to work in a standing position for long periods (up to 8 hours). 

• A valid food handler certificate is required.