Cook

This position requires knowledge in all cooking techniques with experience in banquet cooking.  Basic experience in Garde Manger is also required. May be expected to work alongside culinary staff of two or more in a full-service banquet kitchen.

Essential Duties and Responsibilities

·         Responsible for the production of menu items, maintaining adequate par levels and making sure kitchen staff has the food product and supplies needed for each event.

·         Works directly with Lead Cook to have all components of the meal ready at the appropriate times.

·         Must be creative and consistent in food presentations.

·         Responsible for maintaining a clean and safe kitchen during their entire shift.

·         Maintain effective communication between the A.M. and P.M. shifts especially when dealing with items that require long cooking times and planning for upcoming events. This will be done with the support of the Lead Cook, Sous Chef and Executive Chef.