The responsibility of the Cook I is to be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying and broiling. The Cook I will prepare basic components of each dish on our menu using our recipes, memorize and utilize serving portion sizes, and ensure that the kitchen and food prep areas meet restaurant cleaning standards. The role involves maintaining a clean and sanitary work station, preparing items for various cooking methods, following proper plate presentation, and monitoring product freshness. The Cook I will also build solid relationships with colleagues and deliver passionate service to guests.