Cook I is an entry-level position, prepares foods according to standardized menus and recipes or verbal instructions given by supervisor or higher-level cook; gathers and combines ingredients required by standardized recipes; washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products.

RESPONSIBILITIES Other responsibilities include, but not limited to:

• Prepares all items as directed in a sanitary and timely manner.
• Follows recipes, portion controls and presentation specifications as set by the Executive Chef.
• Cleans and maintains station in practicing good safety, sanitation and organization skills.
• Understands how to properly use and maintain all equipment in a station.
• Prepares food on the line, as needed, by cutting, mixing and chopping.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Cleans and sanitizes cooking surfaces at the end of the shift.
• Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.