Cook

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Overview:The Cook is responsible for safely and efficiently preparing and cooking food that will keep our customers coming back.  Our goal is to have customers tell us that our food and service is excellent!Job Duties and Responsibilities:nKnow and comply with kitchen and restaurant safety and emergency proceduresnMaintain high levels of food quality and safetynHandle and store food in a safe and sanitary manner in accordance with sanitation codes; date and rotate product; follow storage guidelines for raw food; use first in, first out proceduresnFollow recipes, formulas and plate specification to provide consistency and uniformity in all meals; assist Chef as needednReceive orders from servers and prepare meals as requested by the customer (timing orders to come up at the proper time – serving hot food hot, cold foods cold, while ensuring guest satisfaction.)  Garnish platesnPrepare meals in accordance with established portion and quality control standardsnPrepare and control food usage in order to minimize waste and control food costsnPrepare food for banquets as specified by function contractsnMaintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local health board inspection and brand standards; maintain at all times a well organized and sanitary cooking environmentnSet up, break down and keep work stations clean and organized at all times for the safety of all employees; including but not limited to steam table, sandwich cooler, reach-ins, grill & broiler area, fryolators, salad bar, hot buffet and sink basinsnRespond in courteous manner to guests complaints or requestsnAdvise the Executive Chef of low inventory items and performs receiving and inventory duties as specifiednComply with appropriate meal checklist, rotate foods properly while maintaining an adequate supply of needed products for next shiftnAssist Dishwasher as needednBenefitsnMedical, Dental and Vision Insurance  nHoliday PTOnVacation PTO n401Kn Source: Hospitality Online,

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