Basic Function/Scope: The Cook follows predetermined menus to prepare meals and food items for customers in batch or single orders, may supervise junior level cooks, specializes in the preparation/cooking of cold food items, ensures proper food portions, and may assist in the food preparation process. Client and Customer Satisfaction/Relations Prepare food items in bulk or to order.May assist in the food preparation process to speed up production.Prepare meals and food items to customer specifications as applicable. Primary Duties/Responsibilities Follow all food handling procedures and regulations.Ensure proper food portions and quality of food items.Ability to follow and comply with recipes.Maintain a clear work area. Business Growth and Marketing Encourage repeat business by providing quality meals and food items. Financial Eliminate waste wherever possible.Accurately record production amounts throughout the meal.Pre-cost menus upon request.Post-cost menu upon completion of meal. Leadership and Managerial Skills May supervise junior level cooks or other kitchen staff.Ability to create cost-effective and customer-driven menus. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.Requirements High Volume Restaurant