Cook

Position Summary

The Cook is responsible for setting up, cooking, maintaining quality control, clean up and meeting health department guidelines.

Essential Job Functions

- Holds and maintains applicable certification requirements for position to include: Food Handler, Alcohol Awareness, CPR and First Aid, ServSafe, and any required certifications - Sets up, stocks and organizes work station and levels for production of food items - Prepares (thaws, cuts, machines) food items according to menu standards, portions and stores them in properly labeled containers - Uses kitchen tools, to include knives, measuring utensils, scales, kitchen shears, slicers, mixers, steamers, grills, ovens, and other tools and equipment - Checks stock levels in coolers for sufficient stock, reporting shortages and ordering as needed, using FIFO method - Prepares broiled, baked, grilled, steamed, sauteed, blended and fried items using recipes - Knows cooking times and temperatures for all items to ensure proper cooking methods and temperatures while ensuring the highest quality - Plates food according to standard plating menu with garnishments and food quantities - Performs side duties, including cleaning, inventory, and organizing - Must work well in stressful high pressure situations maintaining composure and objectivity under pressure

Experience and Education

- Minimum two years of experience in hotels, restaurants or related fields - Prior Line Cook, Quick Order Cook, Banquet Cook or similar experience preferred - Certifications as required by Federal, State, or Local agencies - Minimum High school diploma, GED or equivalent