COOK I - BANQUETS-SEASONAL
Overview
Under the direction of the Sous Chef, the incumbent maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation.
Responsibilities
- Assists the Sous Chef and Cook in quality and portion control of product.
- Must be flexible and able to work all kitchen areas.
- Promotes positive customer relations; handles guest complaints.
- Assist other line employees with daily responsibilities.
- Prepare production in accordance with established standards set by Restaurant Chef.
- Sees to the proper labeling, rotation, storage temperature and environment required.
- Strive to eliminate over-production and over-purchasing.
- Maintain quality inventory control of your production.
- Ensure that production and storage areas are maintained in accordance with city and state health department codes.
- Promotes positive public/employee relations at all times.
- Maintains a clean, safe, hazard-free work environment within area responsibility.
Qualifications
- Minimum of Two (2) to Three (3) years of experience working in a high-volume kitchen
- While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk, or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.
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