The Cook prepares high-quality hot and cold menu items according to designated recipes and quality standards, efficiently manages guest orders, and contributes to a positive dining experience. The role requires knowledge of advanced cooking techniques, including sauces, roasting, grilling, and plating, and may involve independently working a station as needed. The Cook inspects dishes for quality and presentation, keeps food service stations stocked and sanitary, follows food-handling and storage protocols, manages multiple tickets or orders, assists with training, and performs minor supervisory duties as needed. The role also requires compliance with health, safety, sanitation, and alcohol-awareness regulations.
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Job Type
Full-time
Education Level
No Education Listed