Opportunity:
As a Cook you are responsible for preparing food products that represent the standards for all restaurants, banquets, and a la carte services with quality, consistency, and surroundings in mind. 
Responsibilities of a Cook will include: 
Production 
Prepare all foods necessary for service to the demonstrated culinary standards.   
Produce all quantities according to forecast and par levels. 
Ordering and Inventory Control 
Order according to established pars, where needed. 
Fill out proper prep lists daily to keep effective communication channels  
Rotate all food stocks (i.e. first in, first out). 
Assist in monthly inventory taking, if necessary. 
Sanitation 
Ensure that foods prepared do not fall in the temperature danger zone and take immediate action if jeopardized. 
Adhere to Company grooming policies, break policies, and eating policies. 
Practice safe food handling techniques always and in all venues. 
Safety 
Maintain the knife safety standards outlined from knife safety training document. 
Utilize the safety stations and be aware of any current or potential hazards.  
Working knowledge of all equipment within your job duties.Know how to assemble, disassemble, and clean all equipment. 
This is a part time non benefited year-round position, working weekdays and weekends. Shifts will vary between 10:00am and 11:00pm.