Cook - Banquets

Job Responsibilities

Responsibilities:

• Complete opening and closing checklists.
• Refer to a daily prep list at start of each shift for assigned duties.
• Prepares a variety of food utilizing equipment assigned, including setup and proper breakdown.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portion food products prior to using according to standard portion sizes and recipes specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls, and refrigeration equipment.
• Closes kitchen properly and follows the closing checklist.
• Properly reports equipment and food quality to chef.
• Inform chef immediately of product shortages.
• Perform other related duties as assigned by chef.

Working Conditions:

• Be able to work in hot, cold, wet, humid and loud environment for long period of time

Target Hourly Range: ($ 24.00 )

Qualifications

Experience:

Be able to communicate clearly with managers and kitchen personal Constantly be able to work in standing position for long period of time. Be able to reach, bend, stood and frequently lift up to 60 pounds. Department of RI Business Regulations Service License. Must have basic skills to recognize proper personal hygiene and cleanliness. Must be able to read and produce items from live tickets. Be able to work in standing position for long period of time. Be able to reach, bend, stoop and frequently lift up to 60 pounds. Must be able to communicate clearly with managers and kitchen personal. A minimum of one year of experience in the kitchen preparation.

Licenses & Certifications:

ServSafe Food Handlr

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.