The First Cook is responsible for assisting in preparing of all meals and ensuring the kitchen, and dining areas are clean and sanitary at all times. They must be able to work fast yet diligently with a focus on consistency while open to direction.
Be required to work under supervision as directed in various areas of the culinary department including banquets, gardemanger or bakeshop
Prepare food of consistent quality following recipe cards.
Must possess excellent knife skills and be able to differentiate and cut various vegetables accordingly like chopping, brunoise, dicing and julienne.
Do basic breakfast prep like traying up bacon, sausage, tray pastries, muffins, and make waffle and pancake mix.
Peel and cut fruits for buffets and banquets.
Set up breakfast buffet, lunch buffet, or dessert buffet. Act as buffet runner to replenish buffets at all times.
Control food waste and check par for shift.
Assist in same day prep and advance prep for next day.
Note any out-of-stock items or possible shortages
Assist banquets with making sandwiches, condiments, plating for large banquets events. Prep salads and condiments for buffets and banquets.
Assist with carving stations, omelet stations or pasta station. Make simple starch and pasta preparation for banquets, cafeteria and buffets.
Stock up the dry store and assist in stocking. Maintain refrigerator and freezer cleanliness according to standards.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Performs other duties as assigned to meet business needs.
A high school diploma is preferred
2-3 years of being in a position of Second in a fully operational kitchen