Summary 
A Cook I is primarily responsible for station assigned; maintains mise en place and prepares hot and cold foods for the restaurant according to Chefs specifications and for catered events as required.Job Posting Deadline 
Applications for this position will be accepted until December 30, 2024.Essential Job Functions
   Set up station and mise en place to Chefs specifications
   Fills out daily production, butcher, and pastalero lists in absence of supervisor
   Fills out AM/PM checkout lists in absence of supervisor
   Coordinates with chefs and production chef for proper closure of production kitchen.
   Cooks food to order. Can cook burgers and meats to proper temperature with the utilization of cake testers/thermometers
   Set up, maintain, work and breakdown station and maintains area cleanliness throughout shift, cleans work area at shift end
   Properly stores all mis en place at shift end. Can properly cook, cool, and label product
   Submits production needs for following day by shift end
   Communicates with chefs and production chef regarding daily production needs
   Can maintain a proper rotation of  mis en place for a station
   Properly cook all proteins
   Simple sauce and dressing knowledge. Proficient in making purees properly
   Be proficient in Meat roast, fish, Hot App, PM-GM, entremets, & lounge stations
   Follows exact recipes using scales when needed
   Make Manager aware of guests’ comments and complaints
   Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook
   Helps maintain a clean locker room area
   Report to shift on time. Always clocks in and out from shifts/breaks
   Comply with all policies and procedures for the Food and Beverage Department, The Little Nell, and Aspen One as directed in employee manual
   Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by management
   Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand
   Practice of safe and sanitary work conditions and proper food storage