Cook

General Responsibilities

·      Sets up station according to restaurant guidelines;

·      Prepares all food items as directed in a sanitary and timely manner;

·      Follows recipes, portion controls, and presentation specifications as set by the restaurant;

·      Restocks all items as needed throughout the shift;

· Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills;

·     Has understanding and knowledge of how to properly use and maintain all equipment in the station;

·     Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas;

·      Performs additional responsibilities as requested by the Head Chef, Sous Chef at any time.

Requirement/Experience

·      Must have culinary experience of minimum 2 years;

·      Education: EPB Culinary education;

·      Food handlers permit required (caarchi berde);

·      Must be able to work nights, weekend and some holidays.