Cook- Full Time

A Line Cook maintains the highest standards of food quality and presentation in workstation as directed by the Supervisor-MOD. Must have well-rounded knowledge of all areas of the kitchen including a la carte restaurant, and production areas of; banquets, garde manger, vegetable, butcher, soups, and sauce stations. Possesses strong leadership qualities and communication skills both written and verbal, able to supervise and train several individuals of varying skill levels.

Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.