Cook (PT)

Key Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• P Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and reports any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisitions and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items by established recipes for a consistent product.

Minimum Qualifications

• Absorbs and maintains culinary standards and techniques.
• Holds an Associate's degree in Culinary Arts and has 2 years of culinary experience and training.
• Alternatively, has a combination of education and experience totaling 4 years in culinary arts.

Other Qualifications

• ServSafe certification is preferred.