Outlet Cook 1

Responsibilities

• Keeps all walk-ins in Garde Manger and hot side area clean.
• Mise en place for day’s business for banquets.
• Fills out requisition for the day and the following day.
• Works according to priorities for banquets.
• Checks with Banquet Chef/supervisor daily for any special products or preparation.
• Controls quality and consistency of all food served.
• Insure food function is ready 45 minutes prior to service.
• Insure all food supplies necessary for service are in appropriate supply on a timely basis.
• Aid in controlling food cost.
• Proper storage for advanced production.
• Filing Pastry cart orders when necessary.
• Reporting any maintenance or security problems.

Qualifications

• Follows sanitation and Ecosure rules and procedures.
• At least 3 years' experience in a high-volume restaurant.
• Attendant mandatory department meetings.
• Completed and renewed food handler certification.