Cook

Maintain high sanitation standards throughout the kitchen area while ensuring organized, clean storage for all food items. Prepare food per specifications for lunch, dinner, and banquets, including pre-prepping and storing ingredients for the restaurant and events. Rotate inventory using the first-in-first-out method and control food security through regular inventories, proper portioning, and correct lock-up procedures. Clean workstations as-you-go and leave them stocked and orderly. Work with the supervisor or manager to create specials for additional menu variety and use available food. Requires a minimum of two years of kitchen preparation experience and the ability to lift up to 45 pounds.