Cook-Capri Restaurant

About Company:

Rootstock Hospitality Group is a restaurant ownership and management company founded in 2017 by Indiana natives Andrew Vudis and Ryan Craig. Both Andrew and Ryan bring over 25 years of extensive experience in restaurant ownership, management, and operations. The name "Rootstock" was chosen to reflect the foundation and growth inherent in their approach. Just as rootstock is the underground part of a plant from which new growth emerges, our company fosters growth by working closely with all our restaurants, sharing people and ideas that lead to new development for our teams and company.

Our team is the heart of Rootstock Hospitality Group. We are deeply committed to our employees, guests, and vendors. We believe that by supporting and investing in our team, we create a positive and dynamic work environment that benefits everyone involved. Our dedication extends beyond our restaurants to the communities we serve, ensuring a genuine approach to hospitality that respects every relationship and interaction.

At Rootstock Hospitality Group, you will rarely see photos of Andrew and Ryan. They believe that what they look like isn't important; rather, it's their actions and the quality of their team that matter most. These dedicated leaders can be found in our restaurants and communities, working hard to provide the best possible work experience for our employees, which in turn ensures the best dining experience for our customers.

About the Role:

As a Cook at Capri Restaurant, you will play a vital role in delivering exceptional dining experiences by preparing high-quality meals that meet our established standards. You will be responsible for executing menu items with precision, ensuring consistency, taste, and presentation that align with Capri's culinary vision. This position requires collaboration with kitchen staff to maintain a clean, organized, and efficient workspace while adhering to food safety and sanitation guidelines. Your work will directly impact customer satisfaction and the restaurant's reputation by contributing to a seamless and enjoyable dining service. Ultimately, your dedication and culinary skills will help Capri Restaurant maintain its status as a preferred dining destination in the United States.

Minimum Qualifications:

• Proven experience as a cook in a fast-paced restaurant environment.
• Knowledge of basic cooking techniques and food safety standards.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Physical stamina to stand for extended periods and perform kitchen duties.

Preferred Qualifications:

• Experience working in Italian cuisine.
• Familiarity with commercial kitchen equipment and inventory management systems.
• Strong communication and teamwork skills.
• Food Handler’s Certification or ServSafe certification.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality standards.
• Ensure all food is prepared in a timely manner to meet service demands during peak hours.
• Maintain cleanliness and organization of the kitchen, including proper storage of ingredients and equipment.
• Collaborate with kitchen team members to coordinate food preparation and plating.
• Adhere strictly to food safety, hygiene, and sanitation regulations at all times.
• Monitor inventory levels and communicate supply needs to management.
• Assist in receiving and inspecting deliveries to ensure the quality and freshness of ingredients.
• Contribute to menu development by providing feedback and suggestions based on customer preferences and seasonal availability.

Skills:

The required skills such as cooking techniques, food safety knowledge, and time management, are essential for preparing dishes efficiently and safely while maintaining quality. Physical stamina and the ability to work under pressure enable the cook to meet the demands of a busy kitchen environment. Preferred skills like culinary training and familiarity with specific cuisines enhance the cook’s ability to contribute creatively and uphold Capri Restaurant’s culinary standards. Communication and teamwork skills facilitate smooth coordination with other kitchen staff, ensuring timely service and a positive work atmosphere. Additionally, knowledge of inventory management helps in maintaining ingredient availability and reducing waste, supporting overall kitchen efficiency.