Cook

• Prior experience as a Cook required. 
• This position requires considerable knowledge and experience in food preparation, and kitchen operation in high quality/upscale environment. 
• Serve safe certification is required 
• A sound understanding of sanitation practices
• Able to understand and communicate in English and must be able to communicate effectively to team members and managers
• Possess a team member spirit and work closely with others 
• Have a sense of urgency and strives to exceed member expectations

• →Working knowledge of broiler, pantry and sauté stations. As well as purchasing and receiving. Must have reliable transportation. Ability to foster strong relationships with members and employees. 
• →Confers with Sous Chef for menu requirements, and food supplies for preparation.
• →Prepares and cooks food, including a la carte items, according to specifications, proper presentation, and in a required sanitary manner.
• →Portions food and issues to server upon order.
• →Prepares all cold side items according to menus and specials.
• →Makes daily preparations of menu items in a high quality and presentation manner.
• →Assists in other food preparation (hot or cold) for other events as needed.
• →Cleans work area when cooking is completed. Assists in keeping kitchen area clean, including walk-in freezers and dry storage areas.
• →Operates equipment in safe and sanitary manner.
• →Reports to Sous Chef or other supervisor on food supply shortage or any other problem at the station.
• →Assists in receiving and storage of food when necessary.
• →Performs other duties as requested.
• →Cooks hot side food items for banquets and assists other cooks in food preparation as needed.
• →Breaks down the station in the end of each shift: turns off all equipment and lights, locks storage areas.

PHYSICAL AND MENTAL DEMANDS

Must be able to lift at least 50 lbs and stand for long durations of time.

Kitchen environment, heat and cold exposure

SPECIAL EQUIPMENT

Standard kitchen equipment