Cooks and prepare a variety of food according to production guidelines and standardized recipes while experimenting with different cuisines, flavors, and styles.
Responsibilities
Cooks and prepare a variety of food according to production guidelines and standardized recipes
Sets up workstation with all needed ingredients and equipment
Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
Safely uses a variety of utensils including knives
Operates equipment such as ovens, stoves, slicers, mixers, etc.
Prepare and cook a variety of foods according to production guidelines and standardized recipes at Aramark’s Stone Mountain Hotel and Conference Center.
Responsibilities
Cooks and prepares a variety of food according to production guidelines and standardized recipes
Sets up workstation with all needed ingredients and equipment
Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
Safely uses a variety of utensils including knives
Operates equipment such as ovens, stoves, slicers, mixers, etc.
The Cook II is responsible for preparing and cooking high-quality dishes with consistency, skill, and efficiency in support of all hotel dining outlets, banquets, events, and in-room dining operations.
Responsibilities
Prepare, cook, and present menu items according to standardized recipes, plating guidelines, and chef direction
Maintain consistency in taste, quality, portioning, and presentation across all dishes
Execute production for restaurant outlets, banquets, special events, and room service
Assist with advanced prep including sauces, stocks, butchery, vegetable preparation, and mise en place
Manage an assigned station with organization, efficiency, and minimal supervision
Requirements
High School Diploma or equivalent
Culinary diploma or formal culinary training preferred
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