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.
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
Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
Follows proper plate presentation and garnish set up for all dishes
Handles, stores and rotates all products properly
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
Monitor product freshness and rotate out old product based on a schedule created by the restaurant
May be required to give direction in the supervisor's absence
Build solid relationship with your Colleagues
Treat colleagues with respect and dignity
Ability to communicate effectively with the public and other Team Members
Deliver Passionate & Engaging Service to our Guests
Recognizing individual guests and anticipating their unique needs in order to exceed their expectations
Other duties and responsibilities may be assigned.
3 years of previous line experience preferred, preferably high volume
Culinary degree or related hotel experience is preferred
Candidates should be able to perform all basic and intermediate cooking skills