1st Cook

Assist the kitchen leadership with the direction, preparation and service of all foods in the culinary arena. Proficiency in basic cooking techniques: charbroiling, poaching, deep-frying, sautéing, braising, roasting and par-cooking. Recognize quality standards in fresh vegetables, fish, dairy and meat products. Knowledge of herbs and spices and proper use of each. Requires a working knowledge of safety and sanitation skills as it relates to food and equipment. . Catering/banquet preferred. Ideal candidates will look forward to challenging themselves to achieve greater levels of culinary success. Requires ability to work all shifts including weekends and holidays.