Cook

Description

• Ensure that all food products are labeled, dated and put away after closing of Restaurant. These practices must be in compliance with all Hotel and Health Department regulations.
• Maintain the cleaning and organization of the walk-in, including proper rotation of products.
• Maintain a sanitary, organized work area and other assigned area per Chef's list, including a) stoning the grill, b) Cleaning refrigerator online, c) Brushing the broiler, d) General wipe-down of Line including shelves, e) Proper rotation of food products.
• Hands on preparation of all Line items, including a) Sauté b) Wheel/Window, c) Broiler and Vegetable Station.
• Maintain par stock on all items used online; notify Supervisor daily of items to be requisitioned.
• Meet and exceed guest and team member expectations by providing Legendary Service and teamwork.

Requirements

• 2 years previous cooking experience
• Culinary schooling is preferred, or any combination of education and experience equivalent, that provides the required knowledge, skills, and abilities.

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance