The Cook IV position is primarily a prep and culinary support.
What you will be doing:
- Perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc.
- Prepare all meats, vegetables and seafood
- Display a working knowledge to emulsify cold or hot sauces/dressings
- Must be able to read, write, understand and adjust recipes according to business levels
- Read, write and communicate to decipher tickets, order requisitions, Banquet Event Orders and Preparation Lists.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Follow all safety and sanitation policies when handling food and beverage
- Follow kitchen policies, procedures and service standards