Outlet Cook 1

Overview: To prepare all cold/hot food items: Garde Manger will be responsible for consistency and quality production of salads/appetizers/dressings, Hot side will be responsible for consistency and quality production of appetizers/soups/entrées/sauces/stocks, and to prepare daily requisition for food area and daily rotation of cold or hot foods. Responsibilities: Keeps all walk-ins in Garde Manger and hot side area clean. Has mise en place for day’s business for banquets. Fills out requisition for the day and the following day. Works according to priorities for banquets. Checks with Banquet Chef/supervisor daily for any special products or preparation. Control quality and consistency of all food served. Insure food function is ready 45 minutes prior to service. Insure all food supplies necessary for service are in appropriate supply on a timely basis. Assist in controlling food cost. Proper storage for advanced production. Filing Pastry cart orders when necessary. Reporting any maintenance or security problems. Opens all areas in the morning and locks all areas prior to leaving. Qualifications: Follow sanitation and Ecosure rules and procedure At least 3 years' experience in a high-volume restaurant Attendant mandatory department meeting Completed and renew when expired food handler