Cook 2 - Red Restaurant

Responsibilities

Maintains the salad/garde’ manger and the hot APP station

Meal prep of meats to include: Searing, marking, marinating, and basic roasting.

Communicate with Culinary Management to coordination daily prep list.

Responsible for labeling, dating, and rotating all food products and ensuring freshness.

Perform work assignments to meet proper quantities within a necessary time frame

Be knowledgeable of all stations in the Kitchen.

Be knowledgeable of plate presentations and preparations of all menu items.

Communicate with all line cooks daily for proper pars and production requirements when needed in specified workstations.

Responsible for maintaining prep and production pars.

Responsible for keeping waste to a minimum

Responsible for maintaining a clean and sanitary work environment

Must be able to work in a fast paced environment.

Ability to work well in a team.

Any and all reasonable requests of management

Qualifications

Must have knowledge and understanding of the five mother sauces: Hollandaise, Vuloute, Espanola, Tomato, Bechamel

Understanding of emulsions Vinaigrettes, Mayo, Aolis, Purees, and dressings

Intermediate knowledge of all proteins

Intermediate knowledge of all herbs and spices

Intermediate knowledge of fine dining production and a la carte service

3-4 years of accelerating experience in food production

Excellent knife Skills

Team oriented

Ability to take & follow instruction

Customer service

Ability to self motivate and manage time & activity

Must possess a valid Food Handler's certificate

Able to work nights, weekends and holidays

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.