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 and storage areas meet restaurant cleaning standards. The Cook I will also be responsible for monitoring product freshness and rotating out old products based on a schedule created by the restaurant.