Assistant Cook Qualifications:

Responsible for safe and efficient production of food products, including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sautéing, frying, mixing, grilling, etc.

Maintains Board of Health sanitation standards, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety, all with regard to the safe handling of food products for guests’ consumption. Communicates on a consistent basis with supervising chef, keeping them abreast of department activities, and ensures that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Ability to work at a fast pace in often crowded/noisy environment.