TMDR Cook 1

DUTIES AND RESPONSIBILITIES

• Prepares, seasons, finishes, and garnishes all food.


• Has basic command of culinary knife skills.


• Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.


• Ensures that their culinary work station is clean and sanitized. Properly rotates, wraps and labels food products.


• Follows all recipes, specs, and control procedures.


• Maintains a clean and sanitary area at all times in full accordance with health regulations.


• Breaks down, cleans and assembles various types of food service machinery associated with food production.


• Assists with guest requests when needed.


• Helps stock dishes when needed.


• Assists with storage and proper rotation of food products.


• Uses dry and liquid measure and scales.


• Stirs and strains soups and sauces.


• Maintains a culinary work station when required.


• Performs proper receiving, thawing, and storage in correct location, proportioning prep area sanitation, heating and holding, and re-thermalization (including sauces, soups, salad bar items, lunch, dinner, and produce).


• Accurately completes all food safety documentation as assigned.


• Immediately reports safety issues or concerns to management.


• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS

• High school diploma or GED preferred.


• Must be at least 18 years of age