COOK

REPORTS TO: SOUS CHEF. BASIC FUNCTION: PREPARE, COOK, AND PLATE DISHES TO SPEC, LEADING A STATION (SAUTÉ, GRILL, ETC.).  KEY DUTIES: EXECUTE RECIPES & TECHNIQUES. MANAGE STATION MISE EN PLACE. ENSURE QUALITY, TASTE, AND SAFETY (HACCP). MAINTAIN SANITATION. TRAIN JUNIOR COOKS. ASSIST WITH CLEANING/INVENTORY., REQUIREMENTS: 2-3 YRS KITCHEN EXP. FOOD HANDLER CERT. LIFT 50 LBS, STAND 8+ HRS. WORK NIGHTS/WEEKENDS. TEAM-ORIENTED, THRIVES UNDER PRESSURE., EURES ADVISOR, MARIA PITSILLIDOU,