Cook 1

Prepare breakfast, lunch, and dinner, food items per guest order in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment

• Maintain food storage and handling procedures
• Maintain food quality and nutritional standards
• Perform technical culinary food production, portion control, and service standards
• Follow production schedule
• Food preparation of meats/poultry/game/fish, vegetables, and fruits
• Washing, peeling, cutting and seeding vegetables and fruits
• Weighing and measuring ingredients
• Methods of combination: stirring, mixing, whipping, breading, etc.
• Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling
• Maintain cooking temperature, product cooling and labeling
• Lifting and moving equipment to and from work stations, stove, and refrigerator
• Maintains a clean and sanitary work station, equipment
• Distribute supplies utensils, and portable equipment
• Stocks and maintains sufficient levels of food products at work station
• Follows proper plate presentation and garnish setup for all dishes
• Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures

• Be part of a cohesive team with opportunities to build a successful career with global potential
• Have access to a robust benefit plan
• Have the opportunity to engage in diverse and challenging work
• Derive a sense of pride in work well done
• Be recognized for excellence