General Duties of a Cook/Chef include: Bake, roast, broil and steam meats, fish, vegetables and other foods. Observe and test food to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Portion, arrange, and garnish food. Prepare relishes and hors d’oeuvres, season and cook food according to recipes or personal judgment and experience. Must maintain a clean and sanitized kitchen work station. Ideal candidate will have at least 2 years line and/or buffet cooking experience. Starting pay is $9.00/hr.