The Cook is responsible for accurately and efficiently cooking meats, fish, vegetables, soups, and other hot foods. Duties include preparing and portioning food, plating and garnishing dishes, and ensuring proper presentation. Additional responsibilities include: Cook and prepare meats, fish, vegetables, soups, and other hot foods. Plate and garnish cooked items. Use various kitchen equipment (broilers, ovens, grills, fryers). Follow portion sizes, cooking methods, and quality standards. Test foods for proper cooking. Maintain food stock at line stations. Keep a clean and sanitary work station. Prepare food items for cooking (portioning, battering, seasoning, marinating). Handle, store, and rotate products correctly. Complete tasks within assigned time frames. Assist in food prep during off-peak times. Attend meetings and suggest improvements. Perform other duties as assigned by the manager.
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Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed