Various Positions for Entry Level, Line Cook and Lead Line Cook - Review Requirements for each specific Cook

The Cook 1 is an entry level position and works under the guidance of the Sous Chef to maintains standards established by the Executive Chef for the preparation and presentation of food in their assigned kitchen. This includes preparation. Tasting, presentation, and sanitation.

The

Cook 2

is an experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef.

The Lead Line Cook (Cook 3) is an advanced experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef of your Venue.

Cook 1

Six (6) months of culinary experience required or an equivalent combination of culinary education and experience

Primary Tasks:

• You will cook food by char-broiling, poaching, deep frying, pan-frying, saut, roasting, griddling, and par-cooking.
• Monitor quality of food being served.
• Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables.
• Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing
• You will taste food before serving and provide garnishes for food plates.
• Follow established food preparation procedures and converted portion guidelines to control waste levels.
• Practice proper food storage and follows suitable food serving temperatures.
• Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.
• Set-up, service, and clean-up of food production.
• You will rotate stock to ensure usage and disposal occurs before the expiration date.
• Perform other tasks as may be assigned.

Job Requirements:

• You will read and follow recipes
• Food Safety Certification
• Serve Safe Certification
• Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut, roasting, griddling, and par-cooking
• Two (2) years of experience as a broiler/saut cook in a high end, high volume restaurant.

Cook 2

Two (2) years of experience as a broiler/saut cook in a high end, high volume restaurant.

Primary Tasks:

You will cook food by char-broiling, poaching, deep frying, pan-frying, saut, roasting, griddling, and par-cooking.

Monitor quality of food being served