Cook

Performs all duties to maximize guest satisfaction and a quality work environment as directed Kitchen Manager or Manager on Duty. Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas. Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. Exposure to heat, steam, smoke, cold Basic skills such as sanitation, safety, and customer service can be taught through in-house training. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation.