Cook

Job description

Cooks will be responsible for cooking and preparing a variety of foods including meats, vegetables, hors d'oeuvres and desserts, according to customers' orders or supervisors' instructions. Cooks will also be responsible for seasoning and cooking food according to recipes or personal judgment and experience, washing, peeling, and cutting various foods such as fruits and vegetables, measuring and mixing ingredients according to recipes, and portioning and wrapping food or placing food directly on plates for serving. Cooks will also observe and record temperature of food and monitor food storage areas such as refrigerators and freezers, substitute or assist other Cooks during emergencies or rush periods, receive and store food supplies, equipment, and utensils in refrigerators or cupboards, store food in designated containers and storage areas to prevent spoilage, and clean and sanitize work areas, equipment, utensils, dishes, and silverware.

Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 7:00am - 2pm, 10am - 5pm, 3pm - 10pm. Shift hours may vary.

See attached job description for additional information.

Special Requirements

The Petitioner will consider for employment any person who possesses at least six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club required.