Cook - Buffet

The Cook prepares, season, and cook soups, meats, vegetables, desserts, or other food in The Buffet to restaurant specifications and in a timely manner.

• Apply various cooking methods to meats, fish, vegetables, and other foods.
• Execute prep lists and check lists in a timely manner as outlined by the supervisor.
• Inspect food preparation and service areas to ensure observance of safe, sanitary food-handling practices.
• Excellent memory skills allowing for preparation of many dishes at the same time.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, piercing them with utensils, and through the use of thermometers.
• Must accurately distinguish flavors of salty, sweet, burnt, sour, bitter, spicy, and spoiled. 
• Portion, arrange, and garnish food, and serve food to patrons in a timely manner.
• Regulate temperature of ovens, broilers, grills, and ranges.
• Season and cook food according to recipes.
• Substitute for or assist other cooks during emergencies or rush periods.
• Turn or stir foods to ensure even cooking.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
• Perform all duties associated with any kitchen station including pantry, runner, carver, bakery, prep cook and line cook.
• Follow new recipes and procedures with minimal direction.
• Shut down and or clean assigned areas as required

• Positive attitude
• Team player
• Be able to lift heavy items
• Be able to stand/walk for majority of shift
• Be able to use various types of kitchen equipment
• Ability to multi-task
• Breakdown and clean equipment
• General knowledge of food and safety sanitation standards
• Work in a fast paced environment
• Know the entire menu and be able to follow recipes
• Produce a consistent and quality product