Reporting to the Chef, Cooks are responsible for day-to-day food preparation and service. This requires operating a station before and during service to ensure quality standards are met. As a cook, you will help as required with daily specials, seasonal menus, food preparation and scheduled service periods. The role of cook requires operating in a fast paced, stressful environment. Quick thinking and strong problem-solving abilities are important for success.

Roles and Responsibilities

• Prepares food to specifications before and during operational hours
• Maintains food service standards as directed by the Chef including portion sizes, quality standards, departmental rules, and policies
• Cooks and presents food to proper specifications for a la carte restaurant service
• Will be required to use and train employees on use of culinary equipment including:
  • Knives, ovens, slicers, warmers, steamers, grill, blenders, food proce...