Cook

Description

· Maintain health and sanitation standards.

· Maintain soap and sanitation buckets at each station at all times

· Cover label and date all food products

· Open kitchen and Close kitchen in absence of supervisors

· Adhere to all prepared written recipes for all menu items.

· Report out of stock items to the supervisor

· Prepare all sauces and all dishes for breakfast, dinner menus.

· Help set-up restaurant and employee cafeteria buffet.

· Prepare all menu and featured items under the Executive Chef’s direction.

· Supervise and assist dishwashers and pantry personnel.

· Perform the duties of the Prep List schedule.

· Maintain health and sanitation standards.

· Prepare all dressings and cold sauces.

· Maintain adequate supply of desserts.

· Prepare all salads.

· Prepare all salads for buffet and employee cafeteria.

· Assist with banquet preparation.