Cook – Winter

Qualified candidates will have a working knowledge of standard kitchen equipment and its uses. A working knowledge of stocks, sauces, butchering & standard cooking techniques such as grilling, frying, sautéing, poaching, smoking and any other cooking medium needed to execute all types of cuisine. A general knowledge of all ingredients to be utilized in their area of work and knowledge of all health and sanitation practices.

• Ensures all food is prepared on clean surfaces (and with clean utensils).
• Ensure at all time their stations are clean and kept to department standards.
• Ensures food quality and presentation meets LLSR Culinary Department standards prior to being served. Station responsibilities must be monitored at all times.
• Ensures all items prepared on their workstation are presented in accordance with departmental specifications.
• Receive and put away any and all product on delivery.
• Provide assistance to all members of the kitchen as requested in a timely & positive manner.
• Ensure that assigned workstation is ready for service.
• Abides by all sanitation policies and communicate with the Sous chefs and Chef De Parte when equipment is not functioning properly, if assistance is needed or food pars are low or out.
• Must maintain a positive, helpful and upbeat attitude towards fellow employee's and guests. Treats guests and co-associates with courtesy and respect.
• At their assigned station at all times and reports to manager before departing work area.
• Know and follow all basic culinary standards, executing proper knife skills, cooking techniques, food safety procedures, culinary terms, positive dialog with guests.