Cook 2

• 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 at all times
• Distribute supplies utensils, and portable equipment
• Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period
• 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

• Minimum 2 years previous line cook experience in a restaurant kitchen
• scratch kitchen preferred
• Must have solid knowledge of food product and be able to skillfully apply culinary techniques
• Must be able to learn and maintain a solid knowledge of the menu with attention to detail in plating
• Must be able to perform in a high volume kitchen environment
• Conversational English vocabulary
• Ability to read and comprehend recipes, simple instructions, short correspondence, and memos
• Ability to use down time to prep for next shift
• Ability to write simple correspondence
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization
• Ability to add and subtract two digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance
• Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions
• Ability to deal with problems involving a few concrete variables in standardized situations
• Strong team-minded approach to fellow-workers
• Primary food quality work ethic
• Proficient knife skills

scratch kitchen preferred

• 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