Description
The Cook 5 creates and prepares chef specials and efficiently works any station while maintaining productivity. The role requires planning work from supervisor instructions, knowledge of product utilization, stock rotation, food cost, and waste control, initiative, creativity, and superior knife handling. Candidates must have four years of experience in a restaurant specializing in continental or classical cuisine, totaling ten years of experience, and must meet the requirements for Cook 3 and Cook 4. The position is non-exempt, may include overtime, and begins with a probationary period of up to 40 hours per week.
