The Cook I works effectively as part of the culinary team, primarily responsible for, but not limited to, completion of all tasks related to setting up and breaking down of The Cook I’s culinary station including preparing mise en place and ingredients, as well as executing the most basic dishes on the menu.  The Cook I operates to property standards and adheres to all food safety and sanitation regulations. 

PRIMARY JOB DUTIES AND RESPONSIBILITIES:

• Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager

• Labeling and stocking all ingredients on easily accessible shelves

• Washing, chopping and sorting ingredients like fruits, vegetables and meats

• Measuring quantities of seasonings and other cooking ingredients

• Parboiling food, reducing sauces and starting first steps in various dishes

• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen

• Adhering to all relevant nutrition and sanitary regulations and standards 

• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

• Prepare and set up station to ensure execution of daily service

ADDITIONAL JOB DUTIES AND REQUIREMENTS:

• Collect and transport all supplies needed for the shift and set up of station including, but not limited to food product, equipment and supplies, etc.

• Follow food preparation production schedule

• Food preparation of meats/poultry/game/fish, vegetables and fruits to include: Wash, peel, cut and seed vegetables and fruits; Weigh and measure ingredients; Methods of combination: stir, mix, whip, bread, etc.; Basic Cooking to include but not limited to: reducing sauces, parboiling food, etc; Preparation of simple dishes to include but not limited to salads; Maintain cooking temperature, product cooling and labeling

• Monitor and maintain cleanliness, sanitation and organization of work area, station, equipment and utensils before, during and after shift, ensuring par levels of ingredients and equipment are available and practicing “clean as you go” Maintain prep work throughout shift

• Distribute supplies, utensils and portable equipment

• Execution of proficient knife skills

 The Cook I works effectively as part of the culinary team, primarily responsible for, but not limited to, completion of all tasks related to setting up and breaking down of The Cook I’s culinary station including preparing mise en place and ingredients, as well as executing the most basic dishes on the menu.  The Cook I operates to property standards and adheres to all food safety and sanitation regulations. 

PRIMARY JOB DUTIES AND RESPONSIBILITIES:

• Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager

• Labeling and stocking all ingredients on easily accessible shelves

• Washing, chopping and sorting ingredients like fruits, vegetables and meats

• Measuring quantities of seasonings and other cooking ingredients

• Parboiling food, reducing sauces and starting first steps in various dishes

• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen

• Adhering to all relevant nutrition and sanitary regulations and standards 

• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

• Prepare and set up station to ensure execution of daily service

ADDITIONAL JOB DUTIES AND REQUIREMENTS:

• Collect and transport all supplies needed for the shift and set up of station including, but not limited to food product, equipment and supplies, etc.

• Follow food preparation production schedule

• Food preparation of meats/poultry/game/fish, vegetables and fruits to include: Wash, peel, cut and seed vegetables and fruits; Weigh and measure ingredients; Methods of combination: stir, mix, whip, bread, etc.; Basic Cooking to include but not limited to: reducing sauces, parboiling food, etc; Preparation of simple dishes to include but not limited to salads; Maintain cooking temperature, product cooling and labeling

• Monitor and maintain cleanliness, sanitation and organization of work area, station, equipment and utensils before, during and after shift, ensuring par levels of ingredients and equipment are available and practicing “clean as you go” Maintain prep work throughout shift

• Distribute supplies, utensils and portable equipment

• Execution of proficient knife skills