COOKS, RESTAURANT

WILL TRAIN TO PREPARE, SEASON, AND COOK SOUPS, MEATS, POULTRY, SEAFOOD, VEGETABLES, DESSERTS, AND OTHER FOOD ITEMS IN A RESTAURANT ACCORDING TO THE STANDARDS, RECIPES AND SPECIFICATIONS OF THE SOUS CHEF AND EXECUTIVE CHEF. ASSIST IN THE PREPARATION OF DAILY SPECIALS. COLLABORATE WITH OTHER KITCHEN STAFF TO ENSURE TIMELY FOOD PREPARATION AND SERVICE. ALSO RESPONSIBLE FOR MAINTAINING CLEANLINESS OF THE WORK AREA AND EQUIPMENT AND ADHERE TO SAFETY SANITATION STANDARDS AT ALL TIMES. ASSIST IN INVENTORY MANAGEMENT AND STOCK ROTATION. SHIFT REQUIRED TO WORK IS: 1PM-10PM AT LEAST 36 HOURS PER WEEK, 4 DAYS PER WEEK, DAYS AND SHIFTS MAY VARY. OVERTIME MAY BE AVAILABLE.