Cook

Overview
Under the direction of the Sous Chef, is responsible for providing superior service to both the internal and external customer. The incumbent is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry.

Responsibilities
Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers.
Prepares food that are to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.
Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.
Keeps work station neat and clean.
Assists coworkers to ensure efficient operation of the line.
This position operates in a working environment that is subjected to varying levels of heat and noise.
Review and comprehend recipes and other necessary documentation.
Determine if food items are cooked to proper specifications.
Stock and retrieve all necessary food items and supplies.
Ability to lift, carry, and push/pull up to 50 pounds so as to be able to move and stock all necessary supplies.
Ability to communicate with customers and all levels of employees.
Must be flexible to work varying shifts and time schedules as needed.
Equipment and machines used, but not limited to, are standard kitchen machines such as slicers, choppers, mixers, grinders, etc.
May perform other duties as assigned.
Qualifications
Basic food preparation knowledge and line work experience. These skills are typically acquired through a minimum of one-year prior experience as a Cook Trainee, work experience and/or through the completion of a degree in culinary arts or recognized apprenticeship. Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.

Overview
Under the direction of the Sous Chef, is responsible for providing superior service to both the internal and external customer. The incumbent is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry.

Responsibilities
Provides superior customer service, positively effects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers.
Prepares food that are to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.
Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.
Keeps work station neat and clean.
Assists coworkers to ensure efficient operation of the line.
This position operates in a working environment that is subjected to varying levels of heat and noise.
Review and comprehend recipes and other necessary documentation.
Determine if food items are cooked to proper specifications.
Stock and retrieve all necessary food items and supplies.
Ability to lift, carry, and push/pull up to 50 pounds so as to be able to move and stock all necessary supplies.
Ability to communicate with customers and all levels of employees.
Must be flexible to work varying shifts and time schedules as needed.
Equipment and machines used, but not limited to, are standard kitchen machines such as slicers, choppers, mixers, grinders, etc.
May perform other duties as assigned.
Qualifications
Basic food preparation knowledge and line work experience. These skills are typically acquired through a minimum of one-year prior experience as a Cook Trainee, work experience and/or through the completion of a degree in culinary arts or recognized apprenticeship. Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.