Prepare food and maintain cleanliness and order in the kitchen
Communicate orally and in writing, ability to learn, take initiative, Plan, Organize and adapt
Prepares, seasons, and cooks, (by appropriate method as specified and laid out by management) food products, ensuring proper cooking techniques are used and adhered too
Make sauces as required (beurre blanc, tomato, and vinaigrette dressings)
Marinate and store meat and fish
Carry out specific duties as required by banquet cook, chef de partie, and chefs
Maintain a positive and professional approach to everything that is done, including attitude towards fellow employees, management and guests.
Anticipate misconceptions or confusions and correct them before they become problems.
Share and get information in order to prevent problems.
Use kitchen equipment, in proper manner, taking care not to abuse or misuse any of it
Organize daily tasks.
Plan and load trucks for transport.
Operate kitchen equipment
Report all malfunctions
This position is classified as safety sensitive, defined in accordance with our fit for duty program
QUALIFICATIONS:
High school diploma, or equivalent
Ability to understand, read and follow recipes
Good understanding of food and beverage industry
ADDITIONAL ASSESTS:
Previous experience as a cook
Knowledge of roasting meats, sauces, soups and entire preparation
