Cook

Job Summary:
Assist the Chefs in all basic food preparation, both in banquets and a la carte service. Must be able to handle all food products.

Duties & Responsibilities:
•Prepares stocks, soups and sauces to recipe cards and photos on plate presentations.
•Cut and prepare raw meats and fish, clean machinery and sanitizes where necessary.
•Work both a la carte and banquet hot lines, cross train in different outlets.
•Ensure standards and consistency of products is maintained.
•Set up stations; rotate all food items, check for freshness and spoilage.
•Store food in proper containers, ensuring items are covered and put away.
•Able to work fast, clean, and efficiently.
•Other duties as assigned.
•Clean and scrutinize station after work shift
REQUIREMENTS
Qualifications:
•Good basic kitchen training, formal if possible
•Good sanitization skills
•Able to read and write English
•Able to follow specific recipes, good taste skills
•Good in food presentation and maintaining consistency
•Ability to obtain and maintain a food handlers card.
•Must be able to work weekends and holidays
•Must practice clean and neat personal hygiene.
•Must report to work each day in a clean white chef jacket, check pants, apron and white scarf, clean black polished slip resistant work shoes, name tag, and ID badge.

Physical Requirements:
•Ability to lift, push, pull, or carry up to 50 lbs.
•Ability to stand for prolonged periods of time
•Ability to withstand constant movement of extremities.
•Ability to stoop, kneel, crouch, reach or bend at waist.
•Good hand/eye/foot coordination required.