COOK at CHARTER 18 MODERN TAVERN

The Cook will safely prepare food items, following menu specifications and standard recipes, for service to Guests in all outlets. The Cook must strive for picture perfect plate presentation.

• The Cook will create order lists for recipe preparations.

• Communicate clearly with other Cooks and Sous Chefs.

• The Cook will train lower level Cooks how to properly use equipment.

• Read recipes and gather all necessary items for recipe execution.

• The Cook will cook, prepare, dish-up and assemble all food for the outlet.

• Adhere to control procedure for food cost and quality.

• The Cook will perform all assigned side work to include replenishing/restocking work station with supplies.

• Check station before, during and after shift for proper set-up and cleanliness.

• The Cook will organize and prioritize work, and meet deadlines.

• Work the line in different locations i.e. Sauté, Broiler, Appetizer, Pantry, Pasta, Grill etc.

• The Cook will prepare hot and cold sauces.

• Work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.

• The Cook will operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, braise, kettle, and      flat top.

• Grasp, bend, lift and/or carry, or otherwise, move or push goods weighing a maximum of 150 lbs.

• The Cook will perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.