Production Cook - Banqueting Operations

About the role

The team members are the key to our company's success, and we prioritize their health and well-being, as well as that of their families.

Responsibilities

• Maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation.
• Aids the Sous Chef and Cook in quality and portion control of product.
• Works flexibly and is capable of working in all kitchen areas.
• Promotes positive customer relations and handles guest complaints.
• Assists other line employees with daily responsibilities.
• Prepares production in accordance with established standards set by Restaurant Chef.
• Safeguards proper labeling, rotation, storage temperature, and environment required.
• Strives to eliminate over-production and over-purchasing.
• Maintains quality inventory control of your production.
• Ensures that production and storage areas are maintained in accordance with city and state health department codes.
• Promotes positive public/employee relations at all times.
• Maintains a clean, safe, hazard-free work environment within area responsibility.

Qualifications

• Minimum of Two (2) to Three (3) years of experience working in a high-volume kitchen.