Cook 2 - Red Restaurant

Responsibilities

• Maintains the salad/garde’ manger and the hot APP station
• Meal prep of meats to include: Searing, marking, marinating, and basic roasting.
• Communicate with Culinary Management to coordination daily prep list.
• Responsible for labeling, dating, and rotating all food products and ensuring freshness.
• Perform work assignments to meet proper quantities within a necessary time frame
• Be knowledgeable of all stations in the Kitchen.
• Be knowledgeable of plate presentations and preparations of all menu items.
• Communicate with all line cooks daily for proper pars and production requirements when needed in specified workstations.
• Responsible for maintaining prep and production pars.
• Responsible for keeping waste to a minimum
• Responsible for maintaining a clean and sanitary work environment
• Must be able to work in a fast paced environment.
• Able to work well in a team.
• Any and all reasonable requests of management

Qualifications

• Must have knowledge and understanding of the five mother sauces: Hollandaise, Vuloute, Espanola, Tomato, Bechamel
• Understanding of emulsions Vinaigrettes, Mayo, Aolis, Purees, and dressings
• Intermediate knowledge of all proteins
• Intermediate knowledge of all herbs and spices
• Intermediate knowledge of fine dining production and a la carte service
• 3-4 years of accelerating experience in food production
• Excellent knife Skills
• Team oriented
• Able to take & follow instruction
• Customer service
• Able to self motivate and manage time & activity
• Must possess a valid Food Handler's certificate
• Able to work nights, weekends and holidays