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Cook
Cook-March 2024
Madison
Mar 28, 2026
About Cook

  JOB REQUIREMENTS: Description POSITION PURPOSE: This individual willjoin the culinary team with previous experience in either a hotel orfine dining establishment. They will be expected to organize their workday with ease and without distractions. Expectations also include athorough understanding of the menu and kitchen products used to workgrill or saute stations within a week of training. They will have astrong knowledge and understanding of kitchen sanitation and cleanlinessstandards. ESSENTIAL FUNCTIONS: * Prepare and cook food quickly andcorrectly following all required recipes and complete in a timelyfashion. * Plan all daily soups and stocks on menu and banquet menu. *Correctly store food, use proper rotation and dating and labeling. *Maintain sanitary standards, before, during, and after service. *Prepare food for employee cafeteria if needed. * Determine inventory offood items and requisition from storeroom. * Set up equipment neededfor preparation prior to service. * Maintain high quality level of foodproduction and presentation as well as ensure that plates consistentlyappear crisp and clean. * Lead AM and/or PM cleaning schedule. * Takeresponsibility for station\'s set up, breakdown, and all necessaryadvance prep. * Put all food away that has been requisitioned fromstoreroom. * Prepare all food items according to recipe specifications.* Grill vegetables and other items from grill area. * Cut all seafoodon the menu into right portion per menu spec. * Follow proportions andprocedures in stocks and sauces cold and hot (demi glaze, hollandaise,butter sauces, relish, and salsa) * Place food in window withinspecified call time. Notify runner if you are running late on cookingtime. * Keep all meat and fish inventory and organized with date andtime of cutting. * Use all meat trimming for stock or daily special. *Cut all stakes to .5 oz of meat portion ie. 12oz to 16oz. * Make surecoolers are cleaned, organized and locked after work when finished. *Notify Chef or Sous Chef of old meat before going bad. * Maintaincommunication between the other cooks, wait staff and management. *Maintain cleanliness, sanitation and personal hygiene. * Preparebanquet food if needed per schedule. * Perform all other duties asassigned. POSITION REQUIREMENTS: * Friendly and polite team member. *Follow instructions of chef. * Able to read orders from point of salesystem. * Professional schooling from culinary school or 3 yearssimilar experience. * Knowledge of kitchen equipment and food items. *Knowledge of cooking techniques for using the charbroiled temperaturesof all steaks, from rare to well done. * Knowledge of cookingtechniques for prime rib (roasting) * Meat cutting skills for all USDAmeats: prime, wet aged, dry aged, choice, as well as pork, veal, lamband wild game. * Ability to cut close trim filets, boneless beefsirloin strip, boneless ribeye,... For full info follow applicationlink. ***** APPLICATION INSTRUCTIONS: Apply Online:ipc.us/t/23926EB2B85447E2

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