Caribbean Cook Jobs (NOW HIRING)

Job Description: Chef- Cook

Position Summary:

The Chef/Cook position plays a vital role in creating the quality and consistency of the food served daily at Vicente’s. You are responsible for preparing hot-line dishes served daily at breakfast, lunch, and dinner, according to established weekly menus and standardized recipes. These recipes reflect the vibrant culinary traditions of Cape Verde, Portugal, the Dominican Republic, Haiti, Guatemala, and other Caribbean and Latin cultures.

As a Chef/Cook, you are an essential part of the guest experience, even if you are not always front-facing. The meals you prepare nourish our community, and it is essential that everything you do reflects pride, care, professionalism, and cultural respect. You are expected to work efficiently, follow recipes accurately, and maintain the highest standards of food safety, teamwork, and cleanliness.

Responsibilities:

• Wear a clean uniform and apron each shift—personal appearance demonstrates respect for our food, team, and guests.

• Prepare all hot foods according to established weekly menus and standardized recipes created by the Corporate Culinary Team.

• Follow safe food-handling guidelines and proper cooling, reheating, and storage procedures at all times.

• Ensure freshness, proper portioning, quality, and presentation of all dishes.

• Maintain a clean, organized, and safe kitchen throughout the shift.

• Properly use kitchen equipment (e.g., Rational oven) and maintain tools and work areas with care.

• Communicate respectfully with all team members and notify the culinary leader or manager of any missing or low-stock items.

• Follow all food preparation procedures, portion standards, and ingredient-use guidelines—no unauthorized substitutions or over-portioning.

• Assist with daily prep, frying, hot-line replenishment, and keep your workstation clean and sanitized.

• Treat all team members with respect and contribute to a positive, supportive kitchen culture.

• Perform other duties as assigned by the manager or culinary leader.

• Cooking daily menu items: 50%

• Daily prep work: 20%

• Use of Rational/Combi oven: 10%

• Cleaning, organization, and safety procedures: 10%

• Frying: 5%

• Hot-line replenishment: 5%

Expectations:

• Comply with all company food safety and sanitation policies.

• Work with professionalism, speed, and attention to detail.

• Maintain strong communication and teamwork across departments.

• Demonstrate cultural awareness and respect in the preparation and presentation of all ethnic dishes.

• Be reliable, punctual, and focused on assigned responsibilities.

• Follow portion control and cost standards without exception.

• Assist coworkers whenever needed—mutual support is part of Vicente’s culture.

• Take pride in the food you prepare and the people you serve.

Qualifications:

• Experience in a fast-paced kitchen environment is preferred.

• Strong knowledge of Cape Verdean, Caribbean, and Latin ethnic cuisines is a plus.

• Ability to follow standardized recipes and preparation guidelines.

• Must be reliable, honest, and punctual.

• Ability to work quickly, independently, and as part of a team.

• Ability to lift, bend, carry, and stand for long periods.

• Good communication skills and willingness to learn.

Working Conditions:

• Fast-paced kitchen environment with frequent standing, lifting, and multitasking.

• Must be able to work with heat, steam, and kitchen equipment.

• Requires work during peak breakfast, lunch, and dinner hours.

• Must maintain cleanliness and comply with food safety protocols at all times.

Employee Name: ___________________________
Employee Signature: _______________________
Date: _______________