Cook Ii – Employee Dining Room-seasonal (day/swing/grave)

Under the direction of the Sous Chef, the incumbent maintains standards established by the Executive Chef in the preparation and presentation of food including tasting,presentation, and sanitation.Assists the Sous Chef and Cook in quality and portion control of product.Must be flexible and able to work all kitchen areas.Promotes positive customer relations; handles guest complaints.Assist other line employees with daily responsibilities.Prepare production in accordance with established standards set by Restaurant Chef.Sees to the proper labeling, rotation, storage temperature and environment required.Strive to eliminate over-production and over-purchasing.Maintain quality inventory control of your production.Ensure that production and storage areas are maintained in accordance with city and state health department codes.Promotes positive public/employee relations at all times.Maintains a clean, safe, hazard-free work environment within area responsibility.Minimum of Two (2) to Three (3) years of experience working in a high volume kitchen.