Title: Culinary Cook I
Responsible for maintenance, set up, food production, and quality control of all meat, fish, fowl, and other food items prepared in the kitchen. The Cook I must have 3-5 years of previous cooking experience in an upper-tiered restaurant and/or hotel. The Cook I prepares all foods in accordance with standard recipes visually inspects, selects, and uses only food items of the highest quality in the preparation of all menu items, and checks and controls the proper storage of products and portion control including food rotation.
The Cook I keeps all refrigeration, storage, and working areas in clean working condition to comply with the health department and company regulations. Must be able physically able to stand and bend for long periods of time, must be physically able to push, pull and lift 30 lbs. on a regular basis.
Please send your resume to firstname.lastname@example.org to be matched.