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