Purpose for the Position:
To prepare, season, and cook soups, meats, vegetables, desserts, and other food stuff for consumption in the restaurant.
Essential Responsibilities:
- Reads menu to estimate food requirements, orders food from supplier, or procures it from storage.
- Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
- Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, grinders, slicers, and tenderizers, to prepare soups, salads, graves, desserts, sauces, and casseroles.
- Bakes, roasts, broils and steam meats, fish, vegetables, and other foods.
- Adds seasoning to food during mixing or cooking, according to personal judgment and experience.
- Observes and tests food being cooked by tasting, smelling, and piercing with a fork to determine that it is cooked.
- Carves meat, portions food on serving plates, adds gravies, sauces, and garnishes servings to fill orders.
- Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
- May supervise other cooks and kitchen employees.
- May wash, peel, cut and shred vegetables and fruits to prepare them for use.
- May butcher chickens, fish and shellfish.
- May make bread, rolls, cakes, and pastry.
- May price items on the menu.
- Required to be always in uniform when working on the property, including wearing a name identification badge.
- Supports and adheres to the core values, the mission statement, service fundamentals, and guest service philosophy as defined by the company.
- All other duties as assigned by a manager or supervisor.
