Chef/Cook

Job Title: Chef/Cook Summary The functions of this role will include but not be limited to the following duties and responsibilities:

• Maintain highest quality dishes consistent and accurate with menu/recipes provided.
• Maintain meal wait times by providing accurate and efficient service.
• Know and understand all ingredients of all menu items and specials. Ensure all ingredients used are fresh.
• Work together with other kitchen team members to create and improve specials/menu items.
• Prepare ingredients to always ensure adequate supply. Label all prepped ingredients appropriately to ensure freshness. Ensure all prep is completed before workday finishes.
• Share responsibility for production (and development) of baked goods with kitchen team.
• Maintain cost efficiencies by regulating inventory levels, notifying mgmt. of low stock levels etc.
• Taking inventory of kitchen related supplies and alerting leadership of low stock/potential issues.
• Stock is to be unpacked and rotated with a ‘first in, first out’ rule. If stock is stored in a container, the container is to be washed and refilled (new product is not to be dumped on top of old). Boxes are to be broken down and discarded immediately. No stock is to be kept and stored in cardboard containers.
• Keep working area clean and tidy throughout the workday, maintaining health and safety standards and ensure work area is thoroughly cleaned at the end of each workday
• Take an active role in opening and closing cleaning procedures
• Ensure work area is accurately and efficiently prepared according to peak times of the day.
• Know, understand and implement process for dealing with allergies
• Work seamlessly with all IN colleagues
• Follow all company policies and procedures
• Additional duties may be assigned from time to time

The incumbent must have the following

• High School Diploma or equivalent
• Minimum 3+ yrs. experience working within a commercial restaurant/café environment.
• Flexibility to work across a multitude of shift times including morning, evenings, weekends (Saturday and Sunday) and all bank holidays
• Diploma/qualification from culinary school is considered an asset
• Knowledge of vegan/vegetarian/health food/allergens and impact on kitchen processes is considered an asset
• Ability to function well in a fast paced, busy environment
• Ability to handle all interactions with colleagues and customers in a professional manner
• Energetic and passionate about hospitality industry and Island Naturals
• Polite, welcoming, friendly, and courteous manner
• Flexible and capable of multitasking
• Effective written and verbal communication skills in English
• Must be able to work on feet for minimum of 8 hours, lift 50 lbs and move tables/chairs/garbage as required

Compensation package on offer for the role includes an hourly salary of CI$8.50 - $9.00. Additional benefits include company discount, vacation, health insurance, pension and all statutory benefits required under the Cayman Islands Labour Act.