Description
The Cook will partner with management to prepare food to quality standards, review menus and guest orders, measure and portion food, use kitchen equipment, maintain food temperatures and storage standards, and keep workstations and equipment clean and stocked. The role also includes opening, closing, side work, and other assigned duties while complying with health codes and sanitation regulations. At least two years of back-of-house foodservice experience is required, while culinary-program participation is preferred.
