$20-28 per hour.
All Cooks are responsible for delivering the highest quality food and service at all times. Cooks are responsible for daily operational procedures and are responsible for food production and plating in accordance with company specs and timing standards. Cooks are responsible for following Company recipes at all times.

EDUCATION AND EXPERIENCE:

Culinary degree preferred, with 1 year of related work experience or an equivalent combination of education and experience.

• To uphold the Values and Mission Statement while performing positional responsibilities and adhering to company policies and procedures, as stated in the Employee Handbook
• Report to work on time and in proper uniform
• Follow the direction of manager
• Demonstrate and promotes the Caviar Kaspia at The Mark Hotel culture, always positively representing the company.
• Embrace teamwork within the restaurant, creating a positive work environment.
• Treat every guest, partner, and vendor with respect and dignity.
• Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all times, without exception. All sanitation and health department codes and company checklists must be followed at all times.
• Follow all kitchen safety procedures.
• Work in a clean and organized fashion and complete Daily and Detail Kitchen Cleaning Checklists.
• Report necessary repairs to Sous Chef.
• Properly execute all recipes.
• Properly set up station according to company guidelines.
• Execute food production and plating, according to stated spec and timing.
• Maintain a clean, clutter-free and organized station at all times.
• Maintain clean and organized food and other kitchen storage areas.
• Follow all company policies for dating, wrapping, rotating and storing of the food product.
• Follow all guidelines for daily operating procedures (line check, Station schematics, Waste Sheet)
• Follow production systems while utilizing stated pars.
• Break down and clean station at the end of the shift, follow daily cleaning list.
• Perform other job-related activities as required or assigned by supervisor
• Complete a positional training program with validation measures throughout
• Adhere to all food safety and sanitation standards.
• Perform other job-related activities as required or assigned.