Cook - (Brooks, CA)

Summary Ensure the highest quality food preparation and presentation in the kitchen stations. Essential Duties and Assignments include the following. Other duties may be assigned. Prepare all necessary menu items, including soups and sauces, as directed by the Chef-on-Duty. Operate large volume cooking equipment such as Grill, Deep Fryers, Griddles, Salamander, Stove Tops, Ovens, Braiser, and Steamer along with new equipment in the future. Basic and simple preparation of Mexican, Italian, and American Cuisine. Skillful Grill, Saut, and Broiling techniques. Operate machineries such as Power Mixers, Slicer, Emulsifier, Steamer etc. upon completion of training with culinary management: documented with signature sheets. Prepare basic hot food, cold food sandwiches, salads and dressings as needed. Perform the six basic knife cuts: Allumette: A basic knife cut measuring inch - inch - 2 ins. Large Dice: A basic knife cut measuring inch - inch - inch.