Overnight Cook

Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:             

Responsibilities

• Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’.
• As a Cook you will display an openness and willingness to learn all things pertaining to your professional development.
• Provide full cooperation to the Sous Chef and Chef de Parties on duty to ensure the highest level of production.
• Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation.
• Ensure all food is prepared according to the recipes and standards specified by the Chef de Cuisine and/or Sous Chef, this includes quality checks and tasting all food prior to it being served.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures and service standards.
• Ensure all EHC and Servesafe standards are followed supporting the direction of your Sous Chefs and Chef de Parties.  Ensure all EHC standard temperature logs are completed accurately.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Ensure storeroom requisitions are accurate.
• Other duties as assigned.