Cook 2

**ESSENTIAL DUTIES AND RESPONSIBILITIES** and other duties as may be assigned related to this position: May work in multiple outlets throughout property. Portions and prepare food items for cooking. Prepare batter, breading, plating, and garnishing. Adheres to all portion sizes, quality standards, department rules. Learn menus and make prep lists. Prepare pan sauces and garnishes as appropriate. Roasts and carves, broils, grills, sautés, and plates meats, poultry, shellfish, fish, game or vegetables. Identifies and selects cuts of meats, poultry, shellfish, fish, game or vegetables used for food production. Prepare cold appetizers, sandwiches and banquet platters. Prepare stocks, thickening agents, soup garnishes, and sauces. Washes, peels, slices and mixes vegetables, fruits, or other ingredients for cold plates and garnishes. Maintains sanitary workstation by cleaning and sanitizing equipment, utensils, dishes, or silverware. May also prepare a variety of diverse menu items, including pastry and bakery items. Assists with monthly inventory, catering, menu selections and special requests. May be responsible for greeting Members and handling the POS system. This position will provide supervision and oversight to assigned team members.