Restaurant Cook

Prepare, season, and cook dishes such as soups, meats, fish, vegetables and desserts in restaurant kitchens. Duties may include: inspect and clean food preparation areas including work surfaces, equipment, and cookware; ensure freshness of food and ingredients; ensure food is stored and cooked at correct temperature; turn or stir foods to ensure even cooking; observe and test foods to determine if they have been cooked sufficiently; portion, arrange, and garnish food, and serve food to waiters or patrons; weigh, measure, and mix ingredients according to recipes or personal judgment; bake, roast, broil, and steam meats, fish, vegetables, and other foods; wash, peel, cut, and seed fruits and vegetables to prepare them for consumption; coordinate and supervise work of kitchen staff; estimate expected food consumption, requisition or purchase supplies, or procure food from storage; substitute for or assist other cooks at affiliate entities during emergencies or rush periods; consult with supervisory staff to plan menus; prepare relishes and hors d'oeuvres; carve and trim meats for hot or cold service, or for sandwiches; bake breads, rolls, cakes, and pastries; butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking; and keep records and accounts. May perform other job duties pursuant to 35-2014, Cooks, Restaurant. F.a.5a-F.a.6b: 35+ hours/week. 8-hour shifts between 6:00 am and 2:00 pm or 2:00 pm and 10:00 pm. 5 days per week, Sun-Sat. May work