Job Description
Job Description
The Cook is responsible for the daily preparation and food production of the restaurant.
Duties:
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To prepare high quality and consistent food products.
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To continually emphasize day to day communication skills and commitment to excellent cuisine.
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Work in close conjunction with Restaurant Chef and Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods.
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Maintain the highest levels of professionalism, including the proper dress code.
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Report any damaged or broken equipment to management as quickly as possible.
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Report any unsafe conditions to management.
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Assist in implementing creative menus.
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Follow all sanitation procedures.
Qualifications:
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High school graduate or G.E.D. or culinary apprenticeship or culinary school graduate, preferred.
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Two or more years in hotel restaurant/casino outlet or individual restaurant, pertaining to the specialized high-volume area preferred.
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Must be familiar with all aspects of the cuisine for the restaurant (Wok cookery, Continental cuisine, etc.)
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Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.