Must possess and show basic to advanced knowledge in soups, sauces, advance recipe preparation, poaching, frying, sauteing, mise en place, proper sanitation practices a must. Performs all other duties as assigned.
One year prior prep cook experience; minimum 1 year experience in food production in either a high volume restaurant or fine dining operation as a cook. Must be able to pass a skills test both in food identification and cuts as well as an oral quiz. Culinary degree required. Performs all other duties as assigned.