Job Order Detail

Description

Reporting to the Executive Chef or designate and under the close supervision of a senior cook, the Cook I is responsible for the routine preparation and presentation of both hot and cold foods such as entre's, soups, sauces, pastries and any other menu items in accordance with set quality standards. The Cook 1 is typically the entry and training level position. This position also assists in the cleaning of kitchen area and general maintenance of equipment and inventory control.

Must have a valid Safe Food Handling Certification.