The Cook is responsible for:

• Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

The Cook’s primary responsibilities will include:

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. 
• Date all food containers and rotate as per the standard operating procedures, making sure that all perishables are kept at proper temperatures. 
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. 
• Note any out-of stock items or possible shortages. 
• Assist in keeping buffet stocked. 
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. 
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per standard operating procedures. 
• Assist in prep work of vegetables and condiments as required for the next shift. 

• Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

• Education – High school diploma required.
• Experience – One year experience in related field.