The cook's primary responsibility is to prepare restaurant menu items. The cook prepares food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. The cook always ensures quality consistency by following recipe cards and production and portion standards and is responsible for the set up, service and cleaning of kitchen area as directed by executive chef in accordance with standards and safety and sanitation policies. Furthermore, The cook is highly knowledgeable about all stations of the line - including the sauté, broiler, fryer and wheel.
Employer/Hiring Agency: ARAMARK. For a complete job description, please visit the ARAMARK CAREERS page referencing this position (link included here).