Cook

** Burgers: Cooks hand-portion patties using scale, producing enough patties to fill hotel pan for service. Patties are cooked to the customer’s requested temperature. Final assembly includes placement on bun with vegetables & plating with a side. Equipment: Scale, char grill, flat top grill, spatula, temperature probe, steaming dome, hotel pans. Cooked/Assembled: Patties are cooked to order; burgers are assembled after cooking. Scratch/Premade: Patties are portioned in-house from raw ground meat. Vegetables (lettuce, onion, pickles, tomatoes) are pre-cut. Steaks: Pre-cut steaks are seasoned & cooked on a char grill to the customer’s requested temperature. Finished steaks are plated with herb butter. Equipment: Char grill, spatulas, temperature probe, knives. Cooked/Assembled: Fully cooked to order. Scratch/Premade Steaks are pre-cut. Herb butter is made from scratch per a recipe. Pastas (General): Pasta is par-cooked in advance. For service, pasta is finished in boiling water while sauces are reheated/prepared. Dishes are garnished & may include added protein cooked separately. Equipment: Stock pots, saucepans, skillets, strainers, stove. Cooked/Assembled: Pasta is finished cooking per order; dishes are assembled hot. Scratch/Premade Pasta is pre-made & par-cooked. Vodka Sauce Pasta: Vodka sauce is prepared in advance per recipe. Vodka may be flamed in saucepan to remove alcohol, then canned marinara & pre-made Alfredo sauce are added & heated. Sauce is cooled, portion