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Cook
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- The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
- Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
- Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
- Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
- Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
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