F&B Fine Dining Cook II

F&B Fine Dining Cook II

Prepares and cooks meals for guests and employees of the restaurant.

Cooks foods in quantities according to menu and number of persons to be served

Slices roasts such as beef, veal, pork, and lamb for cold plates or sandwiches

Prepares sandwiches for pantry service outside of meal hours

Prepares food showpieces in accordance with the highest standards

Handles various types of seafood such as crab, lobster, and shrimp to prepare cocktails

Mixes sauces associated with menu items

Assists in menu planning by taking advantage of foods in season and local availability

Assists the Executive Chef or Executive Sous Chef in directing the activities of one or more workers who assist in preparing and serving meals

Assists the Executive Chef or Executive Sous Chef in training and developing staff on techniques, equipment, recipes, preparation methods, and presentation as necessary

Responsible for regulatory compliance (sanitation) in assigned areas of responsibility

Observes workers and patrons to ensure compliance with safety standards and regulations

Inspects and tastes prepared foods to maintain quality standards and sanitation

Performs other duties as deemed necessary

Working knowledge of kitchen equipment

Knowledge of cooking procedures

Knowledge of health standards and proper cooking and food storage temperatures

Knowledge of ordering supplies and inventory control preferred

Good communication skills (both verbal and written)

Good math skills

Ability to problem solve

High School diploma or GED required. 1-2 years' previous experience working in a food preparation capacity preferred or culinary work experience. Ability to obtain a Food Handler's Permit.

Working conditions include working with and around kitchen equipment sometimes under crowded, sometimes stressful conditions with frequent interruptions.

Ability to stand for extended periods of time. Able to lift 50lbs.