Cook

Purpose for the Position:

To prepare, season, and cook soups, meats, vegetables, desserts, and other food stuff for consumption in the restaurant.

Essential Responsibilities:

1. Reads menu to estimate food requirements, orders food from supplier, or procures it from storage.
2. Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
3. Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, grinders, slicers, and tenderizers, to prepare soups, salads, graves, desserts, sauces, and casseroles.
4. Bakes, roasts, broils and steam meats, fish, vegetables, and other foods.
5. Adds seasoning to food during mixing or cooking, according to personal judgment and experience.
6. Observes and tests food being cooked by tasting, smelling, and piercing with a fork to determine that it is cooked.
7. Carves meat, portions food on serving plates, adds gravies, sauces, and garnishes servings to fill orders.
8. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
9. May supervise other cooks and kitchen employees.
10. May wash, peel, cut and shred vegetables and fruits to prepare them for use.
11. May butcher chickens, fish and shellfish.
12. May make bread, rolls, cakes, and pastry.
13. May price items on the menu.
14. Required to be always in uniform when working on the property, including wearing a name identification badge.
15. Supports and adheres to the core values, the mission statement, service fundamentals, and guest service philosophy as defined by the company.
16. All other duties as assigned by a manager or supervisor.