Cook

• Follows recipes and production sheets, as written, and informs Manager/Supervisor of any adjustments that are made; documents adjustments on production sheets.

• Prepares pan garnishes for “front of the house” operations.

• Sets up steam tables on time and organizes them according to diagrams to avoid delays on tray line; this includes “specials”; reviews all food items on steam tables with Supervisor.

• Ensures all hot food temperatures are at least 165 degrees for entrees, starches and vegetables. Monitors temperatures throughout the meal service.

• Ensures all wells are covered with a lid until serving time.