Cook I

Determine food presentation using BEO standards and create decorative displays. Prepare special meals, assist with banquet plate-ups, and operate ovens, stoves, grills, microwaves, and fryers. Prepare ingredients by portioning, chopping, and storing food, then cook items according to recipes and quality standards. Carve buffet meats, set up action stations, and ensure adequate stock. Monitor portion sizes, food quality, and quantity served. Assist management with hiring, training, scheduling, and coaching employees. Follow all safety policies, report maintenance needs, and maintain a professional appearance. Stand, sit, or walk for extended periods while lifting objects up to 50 pounds.