Den - Cook I

JOB DESCRIPTION

POSITION TITLE: Den cook 1 JOB CODE: #222283

REPORTS TO: DEN SOUS CHEF

TASKS:

1. Completes recipes and flow of production by frying, sautéing, steaming, braising and boiling according to Treasure Bay specifications.
2. Preps items prior to cooking by thawing, breading or cutting when required.
3. Complies with portion sizes, quality standards, department rules, policies and procedures.
4. Identifies and selects cuts of meat, poultry, shellfish, fish and vegetables used for production.
5. Carves meat, fish and poultry to specification.
6. Prepares garnishes to accompany appropriate items.
7. Plates items according to proper specifications.
8. Maintains a safe and sanitary work station.
9. Selects and uses knives, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, broil, boil, fry, sauté, etc to produce food in the kitchen.
10. Aids with the completion of the daily prep items.
11. Responsible for organization and cleanliness of all areas and aspects of the kitchen.
12. Responsible for proper rotation of product to avoid waste.
13. Communicates with Supervisor at end of their shift regarding next shifts possible needs.
14. All other duties deemed necessary by a Supervisor or Manager.
15. Responsible for stocking line and other needs at end of shift to prepare for the next shift.

The following activities are normally required to perform these functions: walk, stand, bend, read, write, eye to hand coordination, depth perception and effective verbal communication.

HAZARDS: Include, but are not limited to: back strain, high noise level, exposure to heat, and sore feet.