It is the responsibility of a Cook to perform basic cooking procedures under the direct supervision of the Chef, Exec. Sous Chef and Sous Chefs as well as to operates a specific station with others or by themselves, to enable other senior cooks to perform more rigorous or technically demanding operations.

• Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef.
• Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually
• Tests cooked foods by tasting and smelling them.
• Drives the Customer Relations Management system by ensuring that all such orders are handled correctly.
• Complies with occupational, health and safety standards. Ensures foods are stored and kept at proper holding temperatures, using thermometers.
• Attends regularly scheduled staff meetings.
• Completes all closing requirements as directed by Chef, Executive Sous Chef and/or Sous Chef.
• Performs other duties as required.

• 2 years’ experience in high volume restaurant
• High School Diploma or equivalent work experience required 
• Proof of eligibility to work in the United States 
• Possesses and maintains all required work cards 
• Valid Driver’s License 
• 21 years of age
• Maintain a professional, neat and well-groomed appearance adhering to established appearance standards 
• Positive, can-do attitude, ability to work full time and eagerness to gain experience and learn
• Supreme attention to detail, highly organized and efficient
• Resourcefulness and a strong work ethic a must
• Individual must demonstrate integrity and professionalism
• Administrative writing skills, proficiency in Microsoft Office a must