A Cook at a full-service restaurant is responsible for preparing and cooking a variety of dishes—from appetizers to entrees—to meet the establishment's standards for taste and presentation.

This role requires mid-level culinary skills, the ability to follow complex recipes accurately, and the stamina to thrive in a fast-paced environment.

Key Responsibilities Meal Preparation:

•  Prepare, cook, and plate menu items according to established recipes and presentation standards.

Station Management:

•  Set up and stock  Mise en Place  for assigned stations (e.g., grill, sauté, fry) before service.

Food Safety:

•  Adhere to all health and safety regulations, including proper food handling, storage, and maintaining ServSafe-compliant sanitation levels.

Quality Control:

•  Inspect ingredients for f...