Cook

• Assists in simple recipes for hot and cold food preparation. Batch cook items ensuring optimal food quality, i.e., scrambled eggs, french-fries, vegetables, fish, etc.

• Follows “counts” designated on production sheets as written.

• Informs Chef when a recipe or food production sheet needs to be modified and informs Chef of potential shortages.

• Instructs attendants in regard to menu offerings and/or menu changes.

• Practices standards of food sanitation, infection control and quality assurance