Cook 1

Essential Duties and Responsibilities

• May work in multiple outlets throughout property.
• Portions and prepares food items for cooking.
• Prepares batter, breading, plating, and garnishing.
• Complies with all portion sizes, quality standards, department rules.
• Learns menus and makes prep lists.
• Prepares pan sauces and garnishes as appropriate.
• Roasts and carves, broils, grills, sautés, and plates meats, poultry, shellfish, fish, game or vegetables.
• Identifies and selects cuts of meats, poultry, shellfish, fish, game or vegetables used for food production.
• Prepares cold appetizers, sandwiches and banquet platters.
• Prepares stocks, thickening agents, soup garnishes, and sauces.
• Washes, peels, slices and mixes vegetables, fruits, or other ingredients for cold plates and garnishes.
• May also prepare variety of diverse menu items, including pastry and bakery items.
• Affords assistance with monthly inventory, catering, menu selections and special requests.
• Maintains sanitary workstation by cleaning and sanitizing equipment, utensils, dishes, or silverware.