Cook

Job Responsibilities

• Open up each morning preparing and organizing the station and cooking all food necessary to start serving.
• Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
• Rearrange the line and steam table to facilitate luncheon cooking and service.
• Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition.
• Learn menus, recipes, preparation, and presentation.
• Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
• Cook only sufficient food in advance to cover expected business volume and to maintain quality.
• Prepare all food needed by other kitchen departments which is best prepared by this department.
• Prepare all food for next shift and for the following day as required and directed by Supervisor.
• Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.
• Other duties as assigned.

Job Skills

• Must be able to "prep" food products, using standardized food preparation techniques.
• Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision.
• Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.
• Read recipes of items to be prepared.

Job Qualifications

• Education: HS Diploma or equivalent
• Experience: Minimum 3 months cooking experience at a full service restaurant or hotel.