Cook II

SUMMARY

Responsible for preparing and cooking food using basic culinary skills, standard recipes, and simple instructions. Informs supervisor of problems involved with kitchen or safety operations. Other duties may be assigned.

ESSENTIAL DUTIES AND RESPONSIBILITES

1. Ability to produce a quality product on a consistent basis.

2. Conceptual understanding of basic cooking skills, cooking methods, times and temperatures to avoid over- or under-production.

3. Basic knowledge of knife usage and all sanitation or safety requirements.

4. Must have conceptual understanding of broiling, brazing, roasting, poaching, sauces and carving stations.

5. Prepares and serves breakfast, lunch, or dinner ala carte and buffet items per production orders and/or ala carte guest checks under the direction of the Sous Chef on duty.

6. Must complete sanitation check list at the end of every shift.

7. Must have working knowledge of food handling safety and sanitation.

8. Ability to follow and complete basic prep and organizational lists and food-storing instructions.

9. Maintains care and cleanliness of kitchen equipment, walk-ins, utensils etc.

10. Maintains a professional appearance at all times.

11. Assumes/performs other duties as assigned.