The Cook will safely prepare food items, following menu specifications and standard recipes, for service to Guests in all outlets (Must strive for picture perfect plate presentation).
- The Cook will prepare all food items according to standard recipes and menu to ensure consistency of product to Guests.
- Always conduct oneself in a manner that reflects a positive and professional image.
- The Cook will create order lists for recipe preparations.
- Communicate clearly with other Cooks and Sous Chefs.
- The Cook will train lower level Cooks how to properly use equipment.
- Read recipes and gather all necessary items for recipe execution.
- The Cook will cook, prepare, dish-up and assemble all food for the outlet.
- Adhere to control procedure for food cost and quality.
- The Cook will perform all assigned side work to include replenishing/restocking work station with supplies.
- Check station before, during and after shift for proper set-up and cleanliness.
- The Cook will organize and prioritize work, and meet deadlines.
- Work the line in different locations i.e. Saut茅, Broiler, Appetizer, Pantry, Pasta, Grill etc.
- The Cook will prepare hot and cold sauces.
- Perform all duties at a higher level of accuracy and speed than a Assistant Cook
- The Cook will work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.
- Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, braise, kettle, and flat top.
- The Cook will grasp, bend, lift and/or carry, or otherwise, move or push goods weighing a maximum of 150 lbs.
- Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.