The production cook is responsible for prepping, stocking station to par levels based on volume, and cooking and properly storing assigned station’s food items. Each production cook is responsible for cooking food of superior quality according to the company's standards of excellence. The individual should accomplish his/her job by contributing to a team
environment, including positive communication and interaction with other cooks, sous chefs, and chef as well as employees and managers in other departments. A high sense of urgency is required to perform this job. Production cooks are to uphold food safety standards and maintain a clean and sanitary workstation before, during and after service, including equipment, floors, reach-in coolers, and food contact surfaces.
ESSENTIAL FUNCTIONS:
REQUIREMENTS:
General Comments: This description is intended to describe the essential job functions and their requirements. It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract.
We are an Equal Opportunity Employer and Drug-free Workplace. Dickie Brennan & Company participates in E-Verify, a federal program verifying each employee’s right to work in the Unites States.
Dickie Brennan & Company was established in 1991 to continue the rich history of New Orleans cuisine through locally inspired and nationally recognized cuisine. Today, Dickie Brennan's restaurant group includes four restaurants located in New Orleans' picturesque French Quarter: Palace Cafe, Dickie Brennan's Steakhouse, Bourbon House, and Tableau. We also own & operate Acorn Cafe (Located in New Orleans' City Park adjacent to the Louisiana Children's Museum) and The Commissary Kitchen + Market in New Orleans' Garden District and the historic Pascal's Manale located in Uptown New Orleans.
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