Cook I

Assists the Chef in production and fabrication of food products for kitchen preparation, banquet cooking, & dining room. Work under close supervision of senior cooks, sous chefs and executive chef. Will work prep, salad station, appetizer station or oven station. Prepare raw ingredients and assemble cold foods, dressings, sauces. Prepare and assemble ingredients for menu items to company standards. Use knives and various kitchen equipment, Read and recreate recipes, ensuring that food portions and food presentation meets company standards. Minimize food waste and spoilage through cross utilization, proper storage, temperature control, labeling, dating and creative usage of all products to ensure that all food is used by having a mindset of nothing goes to waste. Create workstations with all needed ingredients and cooking equipment to ensure all orders can be met in a timely manner. Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat). Maintain a sanitized and orderly environment in the kitchen by sweeping, mopping, sanitizing workstations, taking out trash, pressure washing equipment and changing sanitation buckets every two hours. Ensure all food and other items are stored properly. Responsible for the quality of ingredients on your station, bringing up any items that are in question to shift leads and sous chefs. Ensure supplies are monitored by doing prep lists with shift leads and reorder stock as needed. Ensure that cooking utensils are