CooksUtility Buffet

- Responsible for learning and being familiar with the facilitys room outlets and for being able to answer general questions regarding the property. - Reads food orders from computer printouts and prepares food items according to established menu plans. - Prepares all food items according to standard recipes and menu to ensure consistency of products to the guests. - Washes slices peels and/or cuts various foods to prepare for cooking or serving. - Observes and tests foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils. - Ensures work procedures quality standards and menu specifications are executed according to established guidelines. - Coordinates with and communicates orders to dining room staff. - Prepares all food items accurately in a timely manner. - Completes all assigned prep items as written on prep sheet. - Uses and maintains all assigned areas and equipment in a sanitary safe and effective manner. - Observes and enforces Health Department regulations regarding food handling storage proper steam table temperature and cleanliness of work environment. - Attends company training programs as scheduled. - Completes opening closing and other side duties as assigned by the supervisors. - Communicates as needed with Lead Cook and Sous Chefs. - Performs all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and departmental standards. - Maintains strict confidentiality in all company matters.

- High School Diploma or equivalent required; degree in culinary arts or recognized apprenticeship preferred. - Minimum one (1) year of experience as a line cook required. - Must have strong written and verbal communication skills; must be fluent and literate in English. - Ability to maintain a high level of confidentiality and professionalism. - Must have basic reading and math skills for recipes and measurements. - Ability to work collaboratively and communicate effectively with team members at all levels of the organization. - Demonstrated ability to prepare a wide variety of food items to standard in a high-volume fast-paced operation. - Demonstrated understanding and knowledge of the application of sanitation procedures.