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Cook, General (Floater)
Position Description Prepares and cooks menu items according to proper preparation methods in small batches or otherwise required by business needs. Reads and follows standardized recipes. Delegates production of menu items to culinary team in respectful manner. Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns. Assists Culinary Team in the preparation and presentation of catered functions, may take the lead on events, while working under the guidelines of Second Cook and/or the Manager-in-Charge Ensures kitchen is properly stocked with items needed for meals. May need to provide written requisitions or provide direction to Storekeeper. Instructs k
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