Roles and Responsibilities
Under the supervision of the Chef, the duties and responsibilities of the Cook include, but are not limited to, the following:
- Prepares food to specifications before and during operational hours
- Maintains food service standards as directed by the Chef including portion sizes, quality standards, departmental rules, and policies
- Cooks and presents food to proper specifications for a la carte restaurant service
- Will be required to use and train employees on use of culinary equipment including:
o Knives, ovens, slicers, warmers, steamers, grill, blenders, food processors etc.
o It is to be understood that such tools can be dangerous and require proper care and PPE
- Ensures food and other kitchen products are maintained and correctly stored according to health and safety standards
- Ensures freshness and quality of all menu items
- Keep workstations, sanitized, sufficiently stocked, clean, and organized
- Preforms opening duties, closing duties, prep work and other duties as
required under direction of the executive chef
- Will be required to weekdays, evening, weekends, and holidays as
needed: and
