Cook

The Cook/Prep, under the direction of the Restaurant Manager, will primarily be responsible for ensuring all preparation and cooking are performed according to Mary Brown’s Standards. They must consistently deliver freshness, superior quality, and appealing presentation of all food products at all times.

Essential Functions

• Ensure all food are prepared and cooked according to Mary Brown’s guidelines. Maintains established food rotations in storage in order to minimize spoilage and waste.
• Review daily prep list and maintain level of food production to cater to peak demands. Ensures safe and sanitary practices are adhered to in accordance with company and facility policies.
• Follows all proper food safety procedures during preparation and cooking including maintaining all required labels and logs.
• Ensures that all food is cooked and served in the right condition, at the right temperature and at the right time.
• Maintains...