In addition to the responsibilities as indicated in the Cook III classification, this position is responsible for creating and driving the guest dining experience by ensuring advanced culinary technique to guarantee passionate, sophisticated and expert food preparation is provided at all times.
Assist in the efficient operations of the kitchen to ensure customers receive quality service and meals. This includes: evaluating/determining food quantity by day/week against inventory and completion of company requisition sheets in order to keep up par stock for kitchen activities and thorough knowledge of all kitchen tools and equipment. Included is the ability to direct a small group of fellow employees in setting up and breaking down daily events. This will also include assisting the Chef and cooks with any additional tasks that may be required and assigned.