Job Details

The responsibility of the Cook I is to be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying and broiling. Job Description. Key Job Functions:Prepare basic components of each dish on our menu using our recipes. Memorize and utilize serving portion sizes and all basic meal prep procedures used in the kitchen. Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Stocks and maintains sufficient levels of food products at lin...Cook, Skills