Performs all functions of a Cook 1 and Cook 2.

Maintains adequate supply of menu items.

Maintains assigned facility in a sanitary condition and equipment in operational 

Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.

Regularly inspects food in steam tables to insure freshness.

Protects company assets against stealing, breakage and waste.

Maintains portion controls.

Provides leadership and training to lower level cooks.

Continues to update cooking knowledge through books, magazines and discussions 

with the Executive Chef and Executive Sous Chef.