Cook

Cooks will be responsible for preparing, seasoning, and cooking dishes such as soups, meats, vegetables, or desserts in restaurants, utilizing established controls to ensure all food quality standards are executed consistently and product and equipment offerings are according to specifications. Additional duties include preparing food and working on both cold and hot stations in either a la carte or banquets; understanding meat temperatures and how to cook expensive proteins like beef, lamb, pork, and seafood; creating daily prep lists and ensuring that prep lists are completed by the end of the shift; ensuring that all opening/closing procedures are completed and set for the next shift. Check daily production sheets and verify with Chef de Cuisine or Sous Chef as to daily work needs. May order supplies, keep records and accounts, price items on the menu, or plan menu. Applicant must be able to lift supplies or equipment of 30 lbs. or more. Schedule: 40 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 shifts: 7:00am – 3:00pm, 10:00am - 6:00pm, 12:00pm – 8:00pm, or 1:00pm – 9:00pm. Shift hours may vary. See attached job description for additional information.