Cook

Job description

Performs all methods of cookery, portion control, and garnishes all dishes in accordance with the standards set by the executive chef. Maintains high standards of quality food production to ensure guests satisfaction. Inspects and cleans food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Prepares, cooks and seasons food according to recipes. Bakes, roasts, broils, and steams meats, fish, vegetables, breads, desserts and other foods. Ensures food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Anticipated days and hours of work per week: Minimum of 40 hours per week. Open 7-days a week. Length of shifts are between 2 or 9 hours based on a combination of the following shifts: 2pm to 4pm; 5am to 2pm; 8am to 5pm. Must work weekends and holidays. Shift times and days off vary depending on need.

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Special Requirements

One year of experience as a cook in a fine dining environment. Must be available to work all shifts, including weekends, evenings, and holidays.