Pasta Cook:
Duties & Responsibilities:
• Follow and fulfill the duties given by the Corporate Chefs, CDC or Sous Chef.
• Work with a variety of handmade pastas from various regions of Italy
• Keep stations clean and well stocked with the ingredients required to cook the dish that they are asked to prepare
• Prepare authentic and creative pasta and risotto dishes while maintaining CPIR quality standards • Strive to develop high quality, innovative and original pasta menu offerings for our guests
• Train and develop other culinary team members on the art of pasta making
• Assist with tasks from CDC, Sous Chef, and/or General Manager
• Develop and follow recipes, portion controls and presentation specification as set by the restaurant
• Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, hygiene, and other health and safety guidelines
• Other duties or responsibilities as assigned or required
Entrée Cook:
Duties and responsibilities:
• Food preparation and portioning prior to service.
• Maintaining a clean and sanitary work environment.
• Cooking and preparing all menu items in accordance standards set by the Corporate Chefs, CDC, and Sous Chefs
• Understanding of cooking methods, ingredients, and equipment.
• Experience in full-service restaurant is required.
• Complete working knowledge of meat temperatures (Rare, MR, MED, MW, Well done) with high accuracy.
• Complete opening duties, set up workstation with required mise en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, inform the CDC and/or Sous Chef of any supplies that need to be requisitioned for the day’s tasks and transport supplies from the Storeroom and stock in designated areas
• Assist other Cooks wherever required to ensure optimum service to guests
• Breakdown workstation and complete closing duties return all food items to the proper storage areas
• Rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, return all unused and clean utensils/equipment to the specified locations
• Apply advanced knife skills required for service
• Maintain an exceptional menu knowledge and attention to detail with plate presentation
• Prepare both hot and cold items and demonstrate a variety of cooking techniques
• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
• Read, measure, and execute recipes
