Cook AM

Work Requirements

• Report to work on time and in complete uniform, consisting of jacket, black pants and name tag.
• Hands on preparation of all Line items, including a) Saute, b) Window, c) Broiler and Vegetable Station.
• Maintain par stock on all items used on Line; notify Supervisor daily of items to be requisitioned.
• Maintain a sanitary, organized work area and other assigned area per Chef's list, including: a) stoning the grill, b) Cleaning refrigerator on Line, c) Brushing the broiler, d) General wipe-down of Line including shelves, e) Proper rotation of food products.
• Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and

according to order; also ensures that food leaves the kitchen in peak condition.

• Learn menus, recipes, preparation, and presentation.
• Maintain the cleaning and organization of the walk-in, including proper rotation of products.
• Ensure that all food products are labeled, dated and put away after closing of restaurant. These practices must be in compliance with all Hotel and Health Department regulations.
• Every Cook will be assigned an area of responsibility related to the Line, i.e., line stations, breakdown, bottom drawers of line refrigerator, walk-In, etc.
• Closing Line Cooks: Ensure that all food has been properly stored/refrigerated; responsible for locking reach-ins, walk-ins, storage room and Chef's office before leaving at night.
• Be continually alert for the safety of all employees and guests, reporting any unsafe conditions to your immediate supervisor.
• Follow hotel grooming and dress standards; minimize safety hazards by following all safety rules and procedures.
• Keep your Supervisor promptly and fully informed of all problems or unusual matters of significance.
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
• Adhere to all sanitation guidelines.
• Other duties as assigned.