Cook - Line II - Culinary Cafe

Reynolds Lake Oconee•Greensboro, GA

9d•Onsite

About The Position

This position is responsible for preparing all food items for Snack Bars, Buffets and Ala Carte Services in a timely manner as requested and required by the Chef de Cuisine and Sous Chef. The role requires working knowledge of all preparation techniques, portion amounts, plate presentations, and storage requirements. The cook will fill food orders promptly, following guidelines set by the culinary leadership. Additionally, the cook will maintain and clean equipment, reporting any malfunctions, and adhere to cleaning schedules. A strong understanding of food handling safety specifications, proper storage, and inventory rotation is essential, as is adherence to the Restaurant Employee Health Policy. Assistance in banquet operations is also required.

Requirements

Desire a minimum of two years of experience in food preparation and execution in a similar capacity.
Able to read and execute orders and recipes as written in a desired time table established by the Chef.
Receptive to additional training on the job.
Positive attitude and ability to work as a team member. Has the ability to work with others and remain positive and ambitious through change.
Ability to obtain ServSafe Certificate.
Must have the ability to stand, walk, and lift often.

Responsibilities

Prepares all food items for Snack Bars, Buffets and Ala Carte Services in the timeliness requested and required by the Chef de Cuisine and Sous Chef.
Has working knowledge of all preparation techniques, portion amounts, plate presentations and storage requirements.
Fills food orders promptly, following guidelines set by Chef de Cuisine and Sous Chef.
Have a working knowledge of all equipment needed to fulfill required job duties. Cleans and maintains equipment, reporting any malfunctions to the Chef de Cuisine and Sous Chef.
Follows cleaning schedules.
Is knowledgeable and adheres to accepted food handling safety specifications, practices proper storage and rotation of inventory.
Adhere to the Restaurant Employee Health Policy.
Assists in banquet operations as required.