Cook 2

DUTIES AND RESPONSIBILITIES
•Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
•Is proficient in knife skills and culinary techniques.
•Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
•Ensures that their culinary work station is clean and sanitized. Properly rotates, wraps and labels food products.
•Follows all recipes, specifications and control procedures.
•Maintains a clean and sanitary area at all times in full accordance with health regulations.
•Breaks down, cleans and assembles various types of food service machinery associated with food production.
•Assists with guest requests.
•Assists with storage and proper rotation of food products.
•Uses dry and liquid measure and scales.
•Stirs and strains soups and sauces.
•Maintains one or more culinary work station when required.
•Performs proper receiving, thawing, and storage in correct location, proportioning prep area sanitation, heating and holding, and re-thermalization (including sauces, soups, salad bar items, lunch, dinner, and produce).
•Accurately completes all food safety documentation as assigned.
•Immediately reports safety issues or concerns to management.
•Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS
•High school diploma or GED preferred.
•One year experience in similar position required.
•Strong organizational skills required. ServSafe® certified preferred.

•Must be at least 18 years of age.