Outlet Cook 1

Overview To prepare all cold/hot food items: Garde Manger will be responsible for consistency and quality production of salads/appetizers/dressings, Hot side will be responsible for consistency and quality production of appetizers/soups/entrées/sauces/stocks, and to prepare daily requisition for food area and daily rotation of cold or hot foods.

Responsibilities

• Keeps all walk-ins in Garde Manger and hot side area clean.
• Has mise en place for day’s business for banquets.
• Fills out requisition for the day and the following day.
• Works according to priorities for banquets.
• Checks with Banquet Chef/supervisor daily for any special products or preparation.
• Control quality and consistency of all food served.
• Insure food function is ready 45 minutes prior to service.
• Insure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food cost.
• Proper storage for advanced production.
• Filing Pastry cart orders when necessary.
• Reporting any maintenance or security problems.
• Opens all areas in the morning and locks all areas prior to leaving.

Qualifications

• Follow sanitation and Ecosure rules and procedure
• At least 3 years' experience in a high-volume restaurant
• Attendant mandatory department meeting
• Completed and renew when expired food handler