Cook 2
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About The Position
Under the supervision of the Sous Chef and Cook 3, cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in large quantities. The position requires working on the line preparing, cooking, and plating foods sent through from the restaurant, ensuring to follow the kitchen manual provided and directions from the Chef in charge. Responsibilities include food preparation, using various cooking techniques, checking food temperatures, maintaining cleanliness, and providing information regarding menu items. The role also involves ensuring compliance with safety and health regulations, maintaining resident rights, and participating in training activities.
