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 all basic meal prep procedures used in the kitchen. The position requires maintaining a clean and sanitary work station area and ensuring that all food prep areas and food storage areas meet restaurant cleaning standards. The Cook I will also prepare items for various cooking methods, follow proper plate presentation, handle and store products properly, and monitor product freshness.