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The Cook I works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position is responsible for food preparation and maintaining quality standards, cleanliness and sanitation of work areas, and operation of kitchen equipment in accordance with state and local health and food safety regulations.Job Responsibilities include but are not limited to the following:Responsible for preparing and finishing foods on all stations with the kitchenMeet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards.Assist the Chef de Partie and Chef as needed in execution of production.Properly label and date all products to ensure safekeeping and sanitation.Apply adept knife skills required for preparation.Must be able to breakdown work station and complete closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins.Maintain accurate inventories while informing management of restocking needs to prevent product shortages.Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.