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Bistro Cook

The Bistro Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. He/She prepares all items needed for service, from chopping vegetables to making sauces and butchering meat. At times, the Bistro Cook will be tasked to prepare items for another station, special event, or banquet functions. In addition, the Bistro Cook cleans kitchen equipment, organizes produce delivery, trains new cooks and completes a nightly inventory. The ideal Bistro Cook candidate has a high school diploma, six months to one year cooking/baking experience, able to lift/move 50+ pounds, stand for long periods of time, and is willing/able to work a flexible schedule including nights, weekends, and holidays.
The following is a representative list of the duties and responsibilities associated with this position:
- Smiles when on-stage.
- Sets up station with necessary items to produce menu items per shift checklist.
- Requisitions any items needed before end of shift.
- Checks banquet and prep sheet for future functions and functions for that night.
- Makes Chef/Sous Chef aware of any problems during shift (e.g. "86" items, personnel problems, production problems).
- Maintains kitchen in acceptable sanitary condition and cleans all line equipment per posted sidework schedules.
- Closes kitchen and signs in keys at front desk.
- Helps out in any area where needed to ensure smooth operation of department.
- Is responsible for special assignments or projects as requested.

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