Cook

Responsibilities: Clean and sanitize work areas, equipment, utensils, dishes, or silverware. Operate cash register, handle money, and give correct change. Store food in designated containers and storage areas to prevent spoilage. Portion and wrap food, or place it directly on plates for service to patrons. Take and record temperature of food and food storage areas, such as refrigerators and freezers. Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures. Keep records of the quantities of food used. Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. Preferred experience 1+ Years Experience as a high volume cook (Event Cook, Prep Cook, Banquet Cook)