COOK I - BACKSTAGE

Under the direction of the Sous Chef, the incumbent maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation.

· Assists the Sous Chef and Cook in quality and portion control of product.

· Must be flexible and able to work all kitchen areas.

· Promotes positive customer relations; handles guest complaints.

· Assist other line employees with daily responsibilities.

· Prepare production in accordance with established standards set by Restaurant Chef.

· Sees to the proper labeling, rotation, storage temperature and environment required.

· Strive to eliminate over-production and over-purchasing.

· Maintain quality inventory control of your production.

· Ensure that production and storage areas are maintained in accordance with city and state health department codes.

· Promotes positive public/employee relations at all times.

· Maintains a clean, safe, hazard-free work environment within area responsibility.

• Minimum of Two (2) to Three (3) years of experience working in a high volume kitchen

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