Cook

Prepare all soups, stocks, sauces; boils, braises and roast items per standardized recipes

Prepares and serves all sauteed, fried, grilled, steamed and baked items per standardized recipes

Prepares or directs the preparation of all food served, following standard recipes and special diet orders

Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food is preserved

Determines amount and type of food and supplies required for daily menus and seeing that supplies are obtained from storage areas in adequate time for meal production

Also must maintain dependability and punctuality as outlined in Attendance Policy

Ability to understand and following instructions in English, communicate effectively, and perform simple arithmetic

Ability to understand measurements and conversions

A minimum of three years of experience as a cook in a hotel, restaurant, club or similar institution

Ability to plan and organize work, to interpret instructions, recipes, specifications and standards

Knowledge of kitchen equipment