Cook

Collaborate with the Executive Chef to create diverse menus that align with client and company policies. Properly handle, store, and rotate all products while planning food production to coordinate with meal serving hours. Produce high-quality dishes that adhere to established menu standards and ensure hygiene and food safety throughout preparation. Operate large-volume cooking equipment such as grills and deep-fat fryers, keeping the work area neat and maintaining equipment. Maintain a positive demeanor with coworkers and customers while following instructions from the Executive or Sous Chef. Requires at least two years of cook experience and SERV Safe certification.