Cook 4 - Williamsburg Inn

Essential Duties

• Prepares soups and sauces (cream, vegetable and clear soups and cream, brown and tomato sauces).
• Works broiler, sauté, banquet and pantry stations as necessary.
• Uses basic cooking methods including sautéing, braising, broiling, stewing and baking.
• Performs other duties as assigned.

Qualifications

• Completion of 2-year culinary apprenticeship or culinary associate degree.
• Experience gained in a restaurant specializing in continental or classical cuisine may be substituted for a culinary apprenticeship or associate degree.

Requirements

• Demonstrated knowledge of basic cooking techniques.
• With supervision, ability to produce the required quality and quantity of foods.

Physical Requirements

• Transporting up to 50 pounds.
• Standing for long periods of time.

Other Information

This is a non-exempt position, eligible to receive overtime in accordance with the Fair Labor Standards Act (FLSA). This position may be subject to overtime during high peak times, etc. as directed and approved by the supervisor.