Cook 1

Cooks 1 will be responsible for preparing items as specified on menus in a restaurant environment, following standardized recipes and adhere to all safety and sanitation procedures, determining proper cooking times, temperatures and methods, executing operations of various kitchen stations including, but not limited to, appetizer, prep, broiler, garde manger, banquets, butcher, grill, expedite, breakfast and saute, assisting in preparation of foods on all stations with duties including, but not limited to, ensuring proper holding and rotating techniques for storage, taking necessary steps to avoid losing or wasting product, cutting/dicing/chopping/slicing and other prep work, assisting with menu development, sharing knowledge by demonstrating processes and providing guidance on day to day tasks (not a supervisory role), taking inventory, and exhibiting attention to detail, ability to adapt food to food allergies, and ability to work in fast paced environment. Tools include, but are not limited to, gas fired and electric ranges and ovens, steam kettles, broilers, tilting pan, deep fryer, slow roaster, grill, grinder and chopper, slicer, scales, mixers and potato peeler. Must be able to lift 50 pounds throughout a shift. Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shift: 8:00AM-3:00PM. Shift hours may vary. Please see job descript