Job Description

Job Description

Job Description

Cook - Tasting Room

• Responsible for normal opening and closing duties of a restaurant.
• Maintaining standards set by managers.
• Responsible for station preparation, execution, and breakdown.
• Assists in planning meals and menus based on "left-over" foods efficiency utilizing all previous prepared foods without back waste.
• Requisitions of food supplies and maintains appropriate records.
• Research new ideas for menus and make suggestions for new ideas.
• Uses established techniques of line cooks as well as inventive and personal ideas.
• Exhibits professional presence, is always consistent with NFV ideas and values, including behavior and appearance.
• Always maintains a clean and safe working area.
• Performs other duties as assigned and/or directed ensuring satisfactory performance and professionalism.
• Adheres to all OSHA, FDA, and other federal and state regulations and kitchen cleanliness. Ensures that all sanitation and safety rules are followed by all kitchen employees and servers.
• Prepare all food items as directed in a sanitary and timely manner.
• Follow recipes and presentation specifications.
• Operate standard kitchen equipment safely and efficiently.
• Clean and maintain the workstations in practicing good safety and sanitation.
• Assist with the cleaning and organization of kitchen and equipment.
• Restock items as needed throughout the shift.
• Adhere to all sanitation and food production codes.
• Directly report to the Executive Chef and/or Sous Chefs.

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