Cook II

What You Will Be Doing

• Prepare all menu items following recipes and yield guides.
• Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Start prep work on items needed for the particular menu of the day and assist Line Cooks on same throughout the shift.
• Set up work station with required mis en place, tools, equipment and supplies.
• Breakdown work stations and complete closing duties at the end of last shift of the day.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Follow food handling guidelines.