Cook

BASIC FUNCTION

The Cook provides quality service in all areas of food production for menu items and specials in accordance with company standards and plating guide specifications.

COOK

The Cook provides quality service in all areas of food production for menu items and specials in accordance with company standards and plating guide specifications.

• Reports to:
  
  Executive Chef and F&B Supervisors
• Supervises: N/A

• Sunday 3:00 PM - 10:00 PM
• Monday 3:00 PM - 10:00 PM
• Wednesday OFF
• Thursday OFF
• Friday 4:00 PM - 12:00 AM
• Saturday 4:00 PM - 12:00 AM

• Ensure food safety by dating and rotating food containers, safely storing perishables.
• Prepares proper quantity and quality of food product in accordance with production plan.
• Read and follow recipes for consistent food products.
• Read and understand banquet event orders (BEO)
• Maintain a high level of sanitation.
• Clean equipment (degrease, change fryers, etc)
• Other duties as assigned.

• High School Diploma
• One-year technical school or 3-6 months experience

• Knowledge of food temperatures.
• Ability to follow directions.
• Good reading and comprehension skills.
• Good communication skills.
• Must be able to use kitchen equipment.
• Must understand cooking measurements.
• Possess basic math skills.

• Stooping, kneeling, walking, crouching, pulling.
• Standing for long periods of time.
• Lifting up to 50 lbs.
• Repetitive motion. Substantial movements (motions of the wrists, hands and/or fingers.

• Inside environment.
• Loud noises from kitchen equipment.
• Air and skin exposure to cooking oils.

• Grill
• Stove
• Fryers
• Broiler
• Steamer
• Cooking utensils (knives, etc.)