Prepares and cooks food for the culinary departments. The position involves preparing and producing menu items to recipe standards in a quick and efficient manner. The cook can prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts. Responsibilities include preparing, cooking, and seasoning all food, showing skills in garde manager, broiler, saucier, and large quantity cooking according to recipe specifications. The cook controls food production in all work areas including proper cooking methods, proper cooking times, and temperature. Familiarity with all phases of food preparation techniques is required. The cook adheres to kitchen maintenance and sanitation programs and maintains assigned station and equipment in a clean and sanitary condition. Excellent communication skills and the ability to deliver truly great service to guests are essential.
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Industry
Accommodation
Education Level
High school or GED