Cook I

PURPOSE OF POSITION:

Responsible for the preparation of high-quality foods in a timely, efficient, sanitary, and consistent manner. Must be prepared to work in a fast-paced environment while maintaining organization. Must be able to follow all safety procedures.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

Capable of executing the preparation of food items in accordance with the menu Sets up station according to restaurant guidelines Ability to work and maintain proficiency in assigned station in designated outlet or work area Maintains relevant preparation and par levels of food items according to the menu and product sales as directed by the Chef de Cuisine and or Sous Chef Follows recipes, portion controls, and presentation specifications as determined by the Chef de Cuisine Washes dishes and smallware's as directed by the Chef de Cuisine and or Sous Chef Ensure quality of safety of food preforming standard sanitary measures including but not limited to proper food storage and handling Always stay productive and prepares for future needs as time allows and as dictated by the Chef de Cuisine or Sous Chef Segregate and remove trash and garbage and place it in designated containers Performs all other duties as required and defined by the Chef de Cuisine and or Sous Chef

---