FUNCTION: The cook is responsible for safely preparing food items, following menu specifications and standard recipes, for service to guests in all outlets.

SPECIFIC DUTIES AND RESPONSIBILITIES

• Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
• Requires reading and math skill for recipes and measurements.
• Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members.
• Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.
• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Preparing Mise en place items for preparations to coincide with menu.
• Other duties assigned.
• Lift over 50 lbs.

STANDARDS OF PERFORMANCE

• Abilities demonstrated in handling the banquets and food outlet effectiveness.
• Maintaining interpersonal working relationship among all personnel.
• Oral and written communication skills.
• Willingness to assume overall responsibility relative to the performance of the outlets, work flexible hours and handle high-pressure deadlines.

EDUCATION, TRAINING AND EXPERIENCE

• High school Diploma or GED equivalent
• One-year minimum experience in food preparation and food knowledge.
• Must be able to complete any classes or certification required.