Must be a able to lift a minimum of 90 lbs.Ģ. Must have at least one year experience as a cook.Ħ. Six months experience with all phases and operations of the kitchen.ĥ. Basic knowledge of food preparation techniques.Ĥ. Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.ģ. With Security escort in accordance with Internal Controls.Ģ. Possesses authority needed to accomplish 1 – 16 above. Performs other job related duties as assigned. Must attend all meetings and/or training as directed by management.ġ6. Successful completion of Servsafe class is preferred.ġ4. Solves crisis situations without Lead Cook/Sous Chef.ġ3. Flexible with break schedules to meet guests’ needs.ġ1. Fills special orders when customers request it.ġ0. Prepares for rush period of work by maintaining par levels of stock.ħ. Controls food production to include: proper cooking methods, cooking time and temperature and ensuring sanitation, handling and storage of prepared food and leftovers.ĥ. Follows all recipes and standards as established by the Executive Chef.Ĥ.
Ensures that all food production is uniform and consistent.ģ. Responsible for accurate servicing of all items for the guest.Ģ. Will be trained in Buffet, Café, and Concessions and scheduled based on business demands.ġ.
Maintains a clean, safe, sanitary working area and environment. The Cook prepares all food in accordance with established standards.
