Opportunity
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.
SPECIFIC RESPONSIBILITIES
Ensure that the ordering checklists are adhered to by all Cook I’s and II’s and up to date
 Assure that all staff are ordering finished pastry, fabricated meats, dry goods and produce on established ordering sheets according to pars
 Rotate all food stocks (i.e. first in, first out)
 Conduct monthly inventory taking
 Be able to work stations in more than one restaurant
 Assist in the training of Cook I’s and II’s
 Demonstrate competency in breakfast cookery, vegetable preparations, cooking starches, rice, pasta and sandwich preparation. Basic meat, fish and poultry cooking and preparation of basic stocks, soups and sauces.
This is a full-time role, shifts varying on weekdays and weekends from 2pm to 11pm.