POSITION TITLE: Restaurant Cook

REPORTS TO: Sous Chef / Executive Chef / F&B Director

POSITION SUMMARY:

The Cook plans, preps, sets up and provides service in all areas of hot production of menus for restaurants and banquet functions.

DUTIES AND RESPONSIBILITIES:

· Set up and stocking stations with all necessary supplies

· Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

· Cook menu items in cooperation with the rest of the kitchen staff

· Answer, report and follow executive or sous chef’s instructions

· Clean up station and take care of leftover food

· Stock inventory appropriately

· Ensure that food comes out simultaneously, in high quality and in a timely fashion

· Comply with nutrition and sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers
• Other duties as assigned/required

QUALIFICATIONS:

· Proven cooking experience, including experience as a line chef, restaurant cook or prep cook

· Excellent understanding of various cooking methods, ingredients, equipment and procedures

· Accuracy and speed in executing assigned tasks

· Familiar with industry’s best practices

· Food Handler Certified