F&B Cook I

Under direction of the restaurant supervisor, you shall perform the following duties:

• Greet guests in a timely and friendly manner whenever they are in your line of vision.
• Preps and garnishes food.
• Assure the proper and consistent preparation, portion control and presentation of all menu items.
• Must know the various menus, products and kitchen/restaurant procedures.
• Can maintain quality of food while cooking in high volumes.
• Able to use and care for all equipment necessary to assure a high quality product.
• Maintains a clean work area.
• Comply with state and company regulations regarding the proper handling, presenting and storage of all food and liquor products and sales.
• Perform the duties of the front of house representative when needed.
• Maintain restrooms, kitchen, store rooms and walk-in, in a clean and stocked fashion.
• Dishwashing.
• Bussing of tables.
• Side work at beginning and end of shift.
• Stocking, storing, and maintaining the work area as follows: Keeps all work areas (including floors) clean; keeps all foods and liquor rotated and fresh; keep walk-ins, freezers, refrigerators, dry storage area and kitchen shelving areas organized and clean.
• Both Back of house and front of house should help each other and be able to do both jobs as part of the team effort.
• Keep your uniform maintained and clean. Return uniform and name tag at the end of the season.
• Be responsible with your keys, work space, rented equipment and employee pass.
• Treat your customers and co-workers with respect and integrity at all times. 
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