COOK I

Prepare all food safely and efficiently, operating grill, deep fryer, roasting, sauté, prep, and pantry stations proficiently. React to food orders while assuring presentations and procedures are followed, then season dishes, add garnish, sauce, or vegetables as determined by the chef. Estimate and requisition supplies from receiving areas, set up and break down all food stations, and maintain the kitchen clean and in good working order throughout the shift. Ensure proper kitchen closure and compliance with Michigan Health Code food handling practices. Perform job combinations as necessary and establish effective working relationships with staff.