Cook

Job Overview

Responsibilities

-Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
-Assumes 100% responsibility for quality of products served.
-Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
-Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
-Portions food products prior to cooking according to standard portion sizes and recipe specifications.
-Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
-Prepares item for broiling, grilling, frying, sautéing 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.
-Assists in food prep assignments during off-peak periods as needed.
-Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
-Attends all scheduled employee meetings and brings suggestions for improvement.
-Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.