Posted June 26, 2019

Job Description


Position Overview:

A Cook 1 must be proficient in all cooking methods, related to pantry preparation, especially regarding cold food presentation. Will ensure consistency in food preparation by following standardized recipes.

Responsibilities:

  • Directly procures all food items and follows standard recipes and line check sheets to properly set up and maintain his / her station as set forth according to daily prep sheets.
  • Maintains a professional appearance with a positive attitude at all times.
  • Follows daily prep lists and production schedules for each day’s service according to visual inventory, banquet sheets and reservations.
  • Works with Chef / supervisors to prepare menus and specials.
  • Consistently maintains high standards of quality, cost, eye appeal and flavor.
  • Follows daily work schedule.
  • Follows organized sanitation procedures for all areas of kitchen.
  • Is trained to work all positions in the pantry station to include:
    • Cold food preparation and production
    • Dessert and pastry presentation
    • Sorbet plate up and presentation
    • Prep production for the pantry to consist of hot and or cold components.
  • Insures all sanitation procedures are followed at end of shift. To include clean and of station and or line area.
  • Follows set standards for cooking and presenting all food items from his / her station.